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Flatiron steak
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Lizard Dragger
Posts: 99
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
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Man were they ever good!!![p][p]
Gary
[ul][li]http://i69.photobucket.com/albums/i59/Luscombe1940/CoffeeBGE0001.jpg[/ul] -
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.
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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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