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Flatiron steak

Lizard DraggerLizard Dragger Posts: 99
edited 11:30PM in EggHead Forum
I used T-rex's method he posted the other day and cooked my 1st flatiron steak on my large. The steak was almost 2lbs and I seared it on both sides 650-700 degrees for 4 minutes each, tented under foil and rested 8 minutes and sliced, absolutely wonderful! This is becoming my favorite cut along with Tri-tip. No pics, if I had gone to get the camera my teenage sons would have left me with an empty plate to photograph.

Comments

  • CoffeeBGE0003.jpg
    <p />LizardDragger,[p]I did those tonight and was going to post photos. I'll post them under your thread. I'm sure yours looked just like mine :)[p]4 minutes a side at 650 direct, wrapped and rested 10 minutes.
    Man were they ever good!!![p][p]
    Gary

    [ul][li]http://i69.photobucket.com/albums/i59/Luscombe1940/CoffeeBGE0001.jpg[/ul]
  • HaggisHaggis Posts: 998
    LizardDragger,[p]Wow! Two pounds is a very big flatiron! The ones I've seen rarely exceed 1.5 pounds and most are closer to one pound.
  • FidelFidel Posts: 10,172
    Haggis,[p]Really? I pretty regularly see them in the 2-2.5 pound range at Kroger in the black packaging.[p]The smaller ones are better IMO. Less sinew and more tender.
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