Flat Iron Steak

500

Hit it with the Jaccardbblade and seasoned 2 hours ahead. Took out of fridge an hour ahead of grilling. Grilled rare to medium rare. One of our favorite cooks. 

Hi54putty

Nice cook 

garyflintstone

Love the flat iron also

bgebrent

Nice work brother!

theyolksonyou

Flat iron is good stuff. 

Slabotnick

It looks great. How'd you cook it?

ckali7

Love them but can't find them for a decent price anymore. Used to pick them up for $4/$5 each note they're the same price as ribeyes, thanks to Bobby Flay! 

500

They are $8 a pound, at my Kroger. They have them almost all the time. They are kryovacd. I cook them hot and fast, direct, around 550* to about 120-125 then rest lightly tented with foil before slicing thin against the grain. 

pgprescott

That's the ticket!! A real beauty! Just my $.02, no need for the jacquard. Great and tender without it. I always buy multiples at Kroger when I see them. Last week they were sold out. Real nice example@500. 

500

True Prescott. The Jaccard didn't really do anything. I've heard of people using them on brisket so I thought it might help here. Would you Jaccard a brisket?

bluebird66

Nice!

pgprescott

500 said:

True Prescott. The Jaccard didn't really do anything. I've heard of people using them on brisket so I thought it might help here. Would you Jaccard a brisket?

I haven't. That's not to say, I wouldn't. I inject them frequently, but do see how the jacquard would be beneficial in that application. I know a lot of pros use the jacquard on brisket. I would try it for sure. 

Webass

I picked up 4 last week at Kroger on sale for $6.99/lb.  I did one that night and for the first time marinated it in KC Masterpiece Classic Steakhouse.  It was delicious and the family said don't do it any differently from now on.

ckali7

I'll have to check the Kroger here, I always end up at Publix and am always disappointed with their meat!

JethroVA

@500 I do use a tenderizer hammer thing on flat irons that I get at Kroger as well.  We found a fantastic marinade.  My wife and I call the final cooked product "meat candy" not because it's sweet but because we stand by the cutting board cutting pieces and rubbing in the board juices.

http://eggheadforum.com/discussion/1161421/found-a-great-flank-steak-marinade#latest

500

Thanks Jethro. I Pinned it for later.