Flat Iron Steak...

MissingToof · December 2012

Seared at 800 on both sides for 80 secs, let rest for 10-15 mins, with butter....cooled te egg to 400, cooked 3-4 mins on each side..... Brought temp back up to 700, seared again for 45 secs on each side.... DAMN GOOD!!! I'm quite impressed!!

nolaegghead · December 2012

Looks tasty! You need to make some gravy with that...hell, that IS gravy!

dlk7 · December 2012

I've been on a release call for the last 5 hours and that is making me hungry.

FlashkaBob · December 2012

Why do so many people insist on hanging their food on a wall. I know it seems like a work of art, but come on.

Looks good even sideways

\:D/

henapple · December 2012

Flat iron is one of our favs...seems not many folks even know about this cut.

Eggcelsior · December 2012

henapple said:

Flat iron is one of our favs...seems not many folks even know about this cut.

True. Not enough know that I rarely see it in the grocery store. The one's that do know, well, they know to sell it at a high price like skirt steak.

Skiddymarker · December 2012

Never seen it called flat iron in Canada, we call it top blade. Ideal for marinating, great looking cook @missingToof, thanks.

henapple · December 2012

I can get one large enough to feed the four of us for about $6. I think the University of Nebraska gets credit for coming up with the cut.

1cajuncook · December 2012

I'd like to defend Nebraska for that because they can't defend themselves. Sorry, but I couldn't resist it.

Skiddymarker · December 2012

Nebraska will have a Canadian playing for them next year, saw some highlights of this kid, he is good. 12 Division 1 schools wanted him, he chose the Huskers.

http://www.thestar.com/sports/football/article/1303820--giant-canadian-lineman-david-knevel-to-play-college-football-in-nebraska

tyenic1 · December 2012

Nebraska needs more athletic big kids like this Knevel kid on the o-line. Sure could use some help on the d-line as well.

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Flat Iron Steak...

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