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Friday Night Flatirons

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doccjb
doccjb Posts: 238
edited November -1 in EggHead Forum
I dont do flatirons nearly often enough. They never disappoint:DSC_0016-4.jpg
Raising the Steaks, on at 500, raised direct for 2-3 minutes per side:DSC_0017-4.jpg
Resting after about a 7 minute roast:DSC_0020-3.jpg
Sliced and topped with some feta and baby portabellas sauteed in a burgundy reduction:
DSC_0022-3.jpg
Hope your weekend got off to as nice a start as mine.
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    Flat iron steaks rock. The burgandy and shrooms just makes it even better! Nice job.

    I don't bother with the raised grid for grilling steaks. Did you find it made much difference?
    Knoxville, TN
    Nibble Me This
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  • doccjb
    doccjb Posts: 238
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    I find that the raised grid lets me go just a little bit longer with the flatirons, letting them cook through without becoming black on the outside. The kids complain that they are a little chewy if not cooked closer to a medium to medium well doneness.
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