Flat Iron: Delicious!

Stanley

Did a flat iron tonight. Made a paste from crushed garlic, Kosher salt, lemon pepper and EVOO and rubbed both sides. Brought my MBGE up to 600°, swabbed the grill with oil and slapped her down. Per advice I got here a couple of days ago, I went 45 sec, turned 60° or so, 45 sec, flipped, 45 sec, turned 60°, all with the lid left open. Checked internal temperature at this point - about 95°. Flipped a few more times, checking temp, and pulled at 125°. Let it rest about 10 minutes and sliced against the grain. WOW! Flabbergasted by the tenderness of this inexpensive cut. Expected great flavor and was not disappointed. Looking forward to the one still in the fridge.

Ready

On the grill

On the plate

Sliced and ready


Could have added one more photo - of the empty plate after I sucked it up!

Boxerpapa

I was first introduced to flatirons a while back. They sure are delicious as your pictures indicate. BTW...your Beavers are coming to town to take on my Rivercats next week.

Stanley

Still a soft spot in my heart for those River Rats!

Beanie-Bean

Yeah! Great job, Stanley! Those are some of my favorite steaks. Glad to hear that this was a great cook for you.

Car Wash Mike

I guess no one can keep a secret. :woohoo: Looks really good.
Funny thing, my little grocer that I know can get me all the flat irons I want. The 60K foot store, can't get me any.
Know your local cutter.

Mike

Jeffersonian

Looks delicious, Stanley. I can't seem to find these at my usual markets, but I'm keeping an eye out.

Stanley

Found these at Whole Foods - I see there's one in St. Louie, Louie. Might try them.

Boxerpapa

River Rats??? I thought they are the Rivercants.

Jeffersonian

I'll do that, Stan, thanks!

Ar-Cee

I picked up 3 flat iron "packers" this weekend in cyrovac. I am trying to decide about "trimming" the packers. There is a single layer of connecting tissue running through the entire flat iron. I was considering splitting the iron into a top and bottom by completely removing the layer. From the pictures above, it looks like this was already done. Anybody got any experience with trimming the flat iron? thanks in advance. rc

Stanley

My flat iron came just the way you see it, so the butcher did the trimming for me. Thanks for your post with the results of the research on this issue!

Ar-Cee

My store is cutting them into "mock" steaks by cross cutting only. I told them I couldn't use that and the butcher brought out the cryovacs and gave them to me at a packer price per pound. Offered to get them by the case if I wanted. :laugh: I don't think I am going to "let them in" on the flat iron cut. Cheap meats I used as regulars during the last 45 years turned into "cusine" cuts over time. (Skirt, Brisket, Short Ribs, Chuck Eye, Tri-tip, Spare Ribs etc) Oh well, at least I have a new one till it's found. thanks rc