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OK, one more post about Flat Irons
Stanley
Posts: 623
OK, one more post about flat irons, then I'll shut up. Did another one for tonight's dinner (no pics - sorry). So simple - this time I just rubbed with pressed garlic, S&P and EVOO. First I grilled some zucchini slices tossed in EVOO, S&P and oregano - about 400°. Pulled the veges and ran her up close to 600°. Steak 90 seconds per side, then flipped a few more times until my Polder Pocket Thermometer* said I was at 125°. 10 minute rest before YUM!!! I've never had better zucchini. I've never had better steak at the price I paid for these flat irons. 'nuff said.
*There are frequently conversations about instant-read thermometers on this forum. While I have no doubt that the $95 Thermapen is wonderful, I have a $15 Polder Pocket Thermometer and I think it is great. I don't doubt that the Thermapen is quicker, but I find my Polder to be plenty fast enough for my needs.
*There are frequently conversations about instant-read thermometers on this forum. While I have no doubt that the $95 Thermapen is wonderful, I have a $15 Polder Pocket Thermometer and I think it is great. I don't doubt that the Thermapen is quicker, but I find my Polder to be plenty fast enough for my needs.
Comments
450F direct on raised grid pulled at 150F Turned out really great! Might just have it again real soon. Good eggn everybody. John
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0 • Off Topic Disagree Agree LikeIMHO, Flat Irons is the best steak buy on the market.
Mike
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0 • Off Topic Disagree Agree LikeDale
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0 • Off Topic Disagree Agree LikeLook at this link (provided by Ar-Cee)
http://ard.unl.edu/rn/0302/steak.html
and you'll learn all and more than you need to know about flat irons. Short story is that they come from a particular muscle in the chuck that is more tender than others. With lots of flavor.
But then I said 'nuff said. What's wrong with me?
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0 • Off Topic Disagree Agree LikeI buy the case.
Mike
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