Featherblade Steak

The ultimate braising steak, Featherblade steak is freshly prepared from native breed cattle reared on the Yorkshire Dales in the time-honoured, traditional way.

A full steak sliced through the blade muscle, often referred to as the Feather steak for the distinctive feather-like marbling pattern. Featherblade steak is perfect for braising and will hold its shape when other cuts would fall apart; meltingly tender, intensely beefy and packed with flavour. Alternatively this steak is also delicious quickly cooked and served medium rare.

Valentine Warner adds:
One of the best and most approachable of the secondary steaks and this is a steak cut from the blade muscle. Well-marbled and easy-to-cook it is in fact just as good for braising as searing. Very flavoursome and on chewing the weeping fat and juices make for heavenly mouthfuls. A bargain for what it delivers this makes for a great steak upon a plate.

A steak sandwich with dipping gravy and chips and perhaps a small martini makes for a messy lunch while seared and sliced in a hot Thai beef salad delivers something zingy and refreshing. Cooked to an internal temperature of 53-55°C I’d venture towards the former as this is indeed a steak that can be eaten closer to rare. It is particularly good cut into thin lengths then marinaded with fresh garlic and ginger, Chinese cooking wine and egg then dredged in corn flour and deep fried to a crisp, then to be tossed in a sweet chilli and Szechuan pepper sauce.

For braising it is wonderful with green olives, white wine and fresh rosemary or braised in red wine and anchovies with a little tomato and a handful of capers. Very versatile and once bitten NOT shy!

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

1. Take Featherblade steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet until smoking hot
4. Add the Featherblades to the dry pan resisting the urge to move them and turn after 2 minutes
5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 6-8 minutes
6. Remove from pan and rest for 8 minutes
7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour