Flat Iron Steak?

Irish Smoker

Has anyone tried this? My wife just brought one home. The package says it's the most tender cut other than tenderloin. It's about 1/2 to 3/4 inch thick. I figured I would either Trex it or just cook at 450. Does anyone have experience with this cut?

bobbyb

Irish Smoker,
I have cooked these a few times. They are quite tender, suprisingly, but be careful with cooking time. They are thin and therefore cook very fast. I would think you wouldn't be able to TRex, because after the sear, they will be done. Haven't tried it yet, but I think they would be good marinated in something as well.
Regards, Bob

Irish Smoker

bobbyb,[p]Thanks, and I think you're right. I may put a soutwest style rub on it.

Dos Huevos

Irish Smoker,[p]I freaking love those things. I'm curious about what cut it is and how it's prepared. Kroger sells them, and they really are good.[p]

bobbyb

Dos Huevos,
Check the link.
Regards, Bob
[ul][li]flat iron[/ul]

BabyBoomBBQ

Irish Smoker,[p]Yep, here's a flatiron. I cut up an entire flatiron and
rubbed with DP Cowlick and marinated it overnight. [p]Direct cooked on cast iron grid, at about 425-450 I think.
3-4 min per side with an ideal rest of 15 min. [p]I'll use a raised grid next time.[p][p]We cut it a little early, but you can see how juicy it was at the time.[p]That's a fried egg at the bottom by the way. [p]

Haggis

Irish Smoker,[p]Just adding to the chorus here. I buy mine from where Mad Max gets his briskets - the butcher claims they are better than the hanger steaks that Max buys. They are also a bit pricier but not terribly so.[p]I've generally done a modified TRex on them. My wife has a tendency to bring them out of the freezer too close to dinner and they are only barely thawed. I use a good dose of Dizzy Pig Red Eye Express on them (the heavy flavor of the spice compliments the stronger flavor of the steak,) put them in a baggie, and do the warm water trick (put them in moderately hot water for maybe 30 minutes to get the temp up.) Toss them on for a short sear, pull them while the Egg temp drops, back on for a roast at 350--400. Using the Thermopen I pull them at 125 or so to get a medium rare. (The temp can go up pretty fast on these thin cuts so you have to be watchful!) Also, I usually cut them into thin strips rather than a whole chunk to a person. [p]