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Flat Iron Steak

BabyrayBabyray Posts: 250
edited 2:20PM in EggHead Forum
Have done them before, but forget about what temp? Seems I may have T-Rexed it...Any suggestions appreciated.


  • Beanie-BeanBeanie-Bean Posts: 3,092

    I've do the TRex method with those, and finish the internal to 125-130. Don't try to gauge the doneness with the touch method, because they usually give quite a bit, even when done to medium.
  • FidelFidel Posts: 10,172
    I like to do them at 500 or so for 3 minutes per side. They are too thin to really benefit from the sear-rest-roast method.

    Good ones are a really good cut of meat, but I have had a few that the membranes that run through it are thick and end up chewy. I look for those and cut them out prior to cooking if they look too thick.

    They are very tender and tasty. You can see on this one where I cut out some of the membrane before cooking.

  • Mike in AbitaMike in Abita Posts: 3,302
    My goodness Rod that is one fantastic looking hunk-o-cow. :cheer:
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