Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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.

Comments

  • Beanie-BeanBeanie-Bean Posts: 3,092
    Ray,

    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.

    Steak1024.jpg
  • Mike in AbitaMike in Abita Posts: 3,302
    My goodness Rod that is one fantastic looking hunk-o-cow. :cheer:
Sign In or Register to comment.
Click here for Forum Use Guidelines.