Flat Iron Steak tips

xjwheelr

For those that have experience with flat iron, do you suggest reverse sear or just blast it until med rare? Also, do you use any marinade ahead of time? Thanks!

SGH

@xjwheelr‌- Brother flat iron is unique in the steak world as it comes from the top blade if it's true flat iron. That said its the only "steak" that I do like to marinade. The sky is the limit with marinades but I prefer a taste that compliments beef such as a hickory marinade. I have even used Dales with great results. A 2-4 hour marinade is all that is necessary with flat iron depending on its size. When it comes to cooking them any method will work. However I like to cook flat iron direct at a medium low temp. Cooking direct gives that awesome flavor that you are looking for but keeping the temp much lower than normal prevents scorching. Depending on my mood I do it one of two ways. Direct at regular grill level with the temp about 350 degrees and flip often until done. Or raised direct but running at a little higher temp. Usually 450-500 degrees and flipping until done. You can certainly reverse sear if you chose with great results. But I prefer direct the whole time with well marinated shoulder cut steaks. Just personal choice. They will turn out great how ever you cook them as long as you don't over cook them. Good luck and standing by my friend.

SGH

@xjwheelr‌- I'm looking forward to seeing your flat irons. They happen to be one of my very favorites.

xjwheelr

Thanks a lot brother! Great tips. I'll follow up with results tonight.

SGH

xjwheelr said:

Thanks a lot brother! Great tips. I'll follow up with results tonight.

My pleasure. Hope you knock them out of the park.

xjwheelr

I'm not exaggerating when I say that's one of the juiciest and most tender steaks I've ever cooked. I have no idea how something from the shoulder came out that tender, but I'll take it! Delicious.

SGH

Brother beef clod is one of my favorite things to cook. The flat irons look outstanding =D>

xjwheelr

Thanks man!