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Flatiron Steak
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BlueSmoke
Posts: 1,678
Thanks to Rumrunner's pictures, I just trimmed out flatiron steaks for dinner tonight. Got 'em rubbed and refrigerated, and now comes the hard part... I need reccomendations for time and temp; we like our steaks rare, and my first inclination is to just sear the outside and let the interior come to temp on carryover.[p]Suggestions?[p]TIA,
Ken
Ken
Comments
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BlueSmoke, that's about what I do. 450-500°, about 2 min a side, depending on thickness, mebbe 3. You'll like'em, they is tasteeeee
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BlueSmoke,[p]That's exactly what I'd do, Ken.... sear it on both sides to get some color, pull it off, rest and eat.[p]John
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BlueSmoke,
What are flatiron steaks? Never heard of them.
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Ironbaugh,
They are cut from boneless beef chuck top blade roast. Here's a link on how to cut them.[p]Ken
[ul][li]Cutting a Flatiron Steak[/ul]
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