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Flat Iron Steak

Photo Egg
Photo Egg Posts: 12,137
edited August 2015 in EggHead Forum
Large flat iron today. About 2 1/4 pounds.
Put in  zip loc bag with our favorite teriyaki for about 90 minutes and let rest on the counter. 
Roasted raised direct. Yummmyyy.


Thank you,
Darian

Galveston Texas
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Nice Darian!

    Steve 

    Caledon, ON

     

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  • billyray
    billyray Posts: 1,277
    Try making your own teriyaki next time to see if you like it better than bottled. 1/2 cup soy sauce, 1/4 cup brown sugar, 2 Tbs EVOO, 2 smashed garlic cloves, 1 tsp ground ginger, 1/4 tsp fresh ground black pepper. It's really good.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Photo Egg
    Photo Egg Posts: 12,137
    @LittleSteven, thank you
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    billyray said:
    Try making your own teriyaki next time to see if you like it better than bottled. 1/2 cup soy sauce, 1/4 cup brown sugar, 2 Tbs EVOO, 2 smashed garlic cloves, 1 tsp ground ginger, 1/4 tsp fresh ground black pepper. It's really good.
    Lazy comes to mind.lol
    This stuff is so good right out of the bottle I hate to even waste time trying to top it.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    Thank you,
    Darian

    Galveston Texas
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  • TCT
    TCT Posts: 168
    Looks awesome!! Great stuff!!

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • SGH
    SGH Posts: 28,989
    Mighty fine looking steak brother. And for the record and clarification, flat iron is one of my very favorites. Great job :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • LadyGT
    LadyGT Posts: 109
    Does this cut of meat need to be marinaded?
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Yum, I have bag of stir fry veggies in the freezer that would go great with that!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • lousubcap
    lousubcap Posts: 36,796
    Great cook and flat irons are right there in the beef world.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Photo Egg
    Photo Egg Posts: 12,137
    LadyGT said:
    Does this cut of meat need to be marinaded?
    No, its great cooked just like your fav steak...
    Thank you,
    Darian

    Galveston Texas
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  • LadyGT
    LadyGT Posts: 109
    I always thought this cut was a tough cut and had to be marinaded to tenderize it. This is a new cut for me to buy. Just had cooked 2 yesterday that was marinaded for 24 hours. It was great! 


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  • Photo Egg
    Photo Egg Posts: 12,137
    LadyGT said:
    I always thought this cut was a tough cut and had to be marinaded to tenderize it. This is a new cut for me to buy. Just had cooked 2 yesterday that was marinaded for 24 hours. It was great! 


    Flat Iron is one of our favorite cuts. Nice bold , beeffy taste. It can have a slight liver taste similar to hanger steak but always very tender and lean. We normally do not marinade and if we do it's only a short time as the grill is coming up to temp. It's not a tough cut like flank or skirt steak. We normally cook hot and fast to medium rare at most but it will handle medium.
    Have a great week...
    Thank you,
    Darian

    Galveston Texas
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