Flat Irons: XErt?

Stanley

Picked up a couple of flat irons for tomorrow. They are a bit on the thin side - 3/4" maybe. Thinking about trying the XErt method. Sound reasonable?

"Sparky"

The reverse sear will be great on those man Enjoy :woohoo:

Fidel

No need really with the flat iron. They are generally less than 1/2" thick.

I like them best at 550-600 for a few minutes per side, rotating 90* if you are into the whole grid mark thing.

FlaPoolman

I did a small one last week and just did the sear and rest ( no roast ) and they were great.

Beanie-Bean

Stanley,

If you have a quick-read thermometer, I'd just fire up the cooker to about 600 degrees (more if you really like the charred crust...) and do about 90 sec/side. may be 45 sec/rotate 90 °/another 45 sec, then flip and repeat. Check the internal temp to about 125 for med rare if you like it like that. I haven't done one of those with a reverse-sear because they're generally thin cuts.

You'll be pleasantly surprised by the tenderness and flavor of the flat iron steak.

Stanley

Thanks guys! This forum provides instant gratification again.

Car Wash Mike

I go about 45 seconds at 600 rotate 45 degrees for 45 seconds, flip and repeat. I do pull mine and then roast. The only thing you can really do wrong is over cook.
Make sure you cut across the grain.


Mike

tjv

Many way to skin a flat iron, I prefer blacken.

Big'un

Don't forget to share the pics!