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Flat Irons on the Flat Iron

Lawn RangerLawn Ranger Posts: 5,466
edited 12:12AM in EggHead Forum
Did some Flat Irons coated with melted butter on the griddle a la Chef Wil. Really makes for a nice flavor.








  • EggtuckyEggtucky Posts: 2,746
    Wow..very nice that butter at those high CAN make a crazy fire..I use stick butter and a fork to melt the butter on them after I pull them...butter in volume on the egg 'skeers' me..
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Those look like the piece of meat was cross cut across the membrane to produce those steaks instead of being cut along the mebrane to produce a long flat steak with no membrane. Have you tried them the other way? I've found flatirons in Raleigh and am doing one tonight!
    The Naked Whiz
  • Lawn RangerLawn Ranger Posts: 5,466
    I didn't pour the butter on the griddle. The steaks were dipped in it and then went in the fridge just so there was a coating on each one. Yeah, it does sizzle.

  • Lawn RangerLawn Ranger Posts: 5,466
    I'm a real rookie at these. I had never bought these until I read an article on them in last month's Southern Living. They had a picture of these...called them something like "old style Flatiron steaks' and also showed pictures the cut that you are talking about. It has got to be the way to go, and I've got to get my butcher educated. These were good, but sure difficult to eat.

  • tjvtjv Posts: 3,721
    very cool cook. I"m just about convinced blackening on a cast iron skillet is better than searing on a cast iron grid. T ACGP, Inc.
  • TNW- thanks for pointing that out! You reminded me that I found a slab o' beef at BJ's that is labeled "Shoulder Muscle" but is actually the same beef that you can either slice into steaks like LR has or separate from the membrane and make into flatirons.

    It was one of the cheapest cuts per pound that they had. The shape and size of the thing reminded me of a lung (inflated).
  • TRexTRex Posts: 2,714
    Y'all gots some funny lookin' flat irons over d'ere in Texas, but dem pikshures shur iz purty. Great lightin' and compozishun too!

  • HaggisHaggis Posts: 998
    Great photos! As the others have said, those may be from the same chunk of shoulder meat but they aren't the cut known as flatirons. What your photos do clearly demonstrate is the line of gristle down the middle and, to some extent, why the two flatirons from a single piece of shoulder are often significantly different sizes.
  • ThrRoffThrRoff Posts: 169
    Those certainly do look good. Different cut than we get here in Maryland.

  • We see "flat irons" cut this way all the time in the northeast. They're called blade steaks. I've found one or two places that sell 'em cut the other way (and a butcher who will do it for me) but it's not common.

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