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Flat Iron Steak Help

Smoke DiverSmoke Diver Posts: 66
edited 1:20AM in EggHead Forum
Our local Kroger had a special on flat iron steaks. I picked one up to try. What is the difference between a flat iron steak and a flank steak and how do you recommend that I prepare it?[p]Thanks.[p]Smoke Diver

Comments

  • HaggisHaggis Posts: 998
    Smoke Diver,[p]Cook it TRex style - that is, hot sear followed by a roast at lower temps. Its a great cut! I often use Dizzy Pig Red Eye Express on this because the meat has so much flavor. [p]Regarding comparisons with flank - it is much less striated but is otherwise similar - I often cook flank steaks the same way.
  • ChubbyChubby Posts: 2,956
    Smoke Diver,[p]I woould agree with most of what Haggis said below![p]You can also get your Egg to about 500 (direct) and just grill (flipping every 3-4 minutes) for about 12-16 mins...depending on your likes.[p]P10100272-1.jpg[p]You'll get gereat resaults either way![p]It's cut specifically to be inexpensive...but very tender, and it is.[p]One of the few meats I'll buy at Kroger.[p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • This is where the Thermapen comes in handy I use mine on everything but it is best on Flat iron steak to get it to the right temp to pull and serve I usually pull mine at 145* and that is perfect for us.
     
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  • GriffinGriffin Posts: 7,423
    Diggin' up posts 6 years old ...

    Richardson, Texas

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  • HankyorkeHankyorke Posts: 146
    Was thermapen around 6 years ago?

    LBGE

    BTFU!

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