I regularly see Feather steak displayed as a frying steak and to be fair - as long as it is 'the better end' of the muscle, it is a very fine steak. Traditionally frying steak is not as tender as grilling steak and is correspondingly less expensive. Feather steak is exceptionally reliable when braised.
Frying in a Pan or Wok endows this steak with a unique flavour. The steak should be seared to encapsulate the natural juices and can be served with a variety of vegetables.
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