Butcher and Chef, Darren O'Rouke is here to teach us a little bit about butchery and how we can use cuts of meat in new ways. First up is the Oyster Blade from Five Founders. 

"this one is going to take a little butchery on your part. Don't be afraid because even if you do royally mess it up you can dice the lot and add to a braised dish or grind for burgers, ragu or meatballs."

Ingredients

• 1 Oyster Blade
• Salt
• Pepper
• 1 clove garlic,
• 2 stems thyme 

To serve

• Hot chips
• Bernaise Sauce 

Method

1. As there is a large nerve running the length of the oyster blade it needs to be removed in order to turn this heavily worked traditional braising cut into a mind blowing, tender and flavoursome grilling steak.
2. Prepare flat iron steaks by first removing the fat and silver skin from both top and bottom of the oyster blade. The thin end piece can be cut straight away and reserved as a grilling steak as the nerve has all but disappeared at the end of the oyster blade.
3. The thicker end can be a little tricky to navigate so in the spirit of using 1 cut for multiple dishes cut the first 1/3 or so away from the oyster blade and keep this for your next braise. This now leaves us with a relatively simple piece to attack. On the cut surface you removed the thick end from you will notice a thick white nerve running the length of the piece. This can be removed by using a small knife such as a paring knife or boning knife. run the tip of the knife flat against the nerve so you can start to tease the meat away from the nerve. work slowly, carefully and cautiously and take as many cuts as you need. keep the blade against the nerve to avoid leaving any meat on it and continue until you have successfully removed the flat iron steak.
4. To remove the nerve from the second side place the knife under the nerve in a similar way that you have just completed. Again take your time and take as many strokes as needed and gently tease the meat off the nerve leaving you your second flat iron steak
5. Allow your steaks to come to room temperature.
6. Bring a cast iron or heavy based fry pan to high heat and rub a little oil on both sides of the steaks.
   season the steaks with fine cooking salt and add to the hot pan. Flip as many times as you feel like. Flipping frequently means heat is penetrating the steak on both sides evenly and without temperature fluctuating
7. Toward the end of the cook, which should really only be about 5 minutes at most, add a healthy dose of butter and spoon the foaming mixture over the steaks. Add some garlic and thyme at this point for good measure.
8. Once cooked, rest your steaks to allow the cooking process to finish and the moisture in the steak to evenly distribute back through the steaks. General rule of thumb is 1/3 of the cooking time should be your resting time. This is capped at 30 minutes however
9. Slice steaks across the grain and add to the plate with hot chips and a generous serving of bearnaise sauce.