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Flat Iron Steak
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Babyray
Posts: 250
Have done them before, but forget about what temp? Seems I may have T-Rexed it...Any suggestions appreciated.
Comments
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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. -
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.
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My goodness Rod that is one fantastic looking hunk-o-cow. :cheer:
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