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Flat Iron Steak

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Have done them before, but forget about what temp? Seems I may have T-Rexed it...Any suggestions appreciated.
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Comments

  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    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.
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  • Fidel
    Fidel Posts: 10,172
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    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
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    My goodness Rod that is one fantastic looking hunk-o-cow. :cheer:
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