In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total.

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

The seasoning is Blake's top secret, but feel free to play around with herbs and spices you like to bring out the flavour, or just stick to salt and pepper. For the cheesesteak, cut the steak into ...

Season them well with salt and pepper. Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side.