Flat Iron Steak and new lesson

Groundfish

Ever hear of it? I hadn't until i saw it on sale this week. then i had to really look for them in the meat case. I let them marinate in the fridge for about 10 hours with club soda and rub. i read that they could be tough so i didn't want to chance tough meat after last weeks chewy porterhouse. i cooked them on the egg at 450 sear for 1 minute per side and then at 350 for 10 minutes each side and WOW. gonna buy a bunch more tommorrow! i was using the old lump in my egg and couldn't get my temp any higher for those that are wondering about the low temp. new lesson -- always top off fire box. I will try some without the marinade next time and see how that goes. If you see these steaks -- TRY THEM.

Unknown

Groundfish,[p]I heard of it a few years ago. It was also called a "butter steak", but it did not catch on. Anyone wanting the nitty gritty details on a flat iron steak, the 2nd most tender meat available for under 5 bucks a pound should read here.[p]http://www.gourmetsleuth.com/flatironsteak.htm[p]

Groundfish

Spincycle,[p]maybe it didn't catch on cuz it wasn't cooked in an egg![p]did you get your leaking gasket issue worked out with your 'dealer'?

Unknown

Groundfish,[p]I believe a tri tip is sometimes called flat iron.

Unknown

BR, tri-tip is bottom sirloin and flatiron is from the chuck.....totally different cuts.

Unknown

Groundfish,[p]
No, I just had a whiskey, and I am going out to fix it now!