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Flat Iron
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Cory430
Posts: 1,073
Nothing really special...just wanted to show off the grill marks :laugh: TREXD; Seared @ 700° and finished @ 400° Awesome!
Comments
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This was taken during the rest befor the roast.
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I have had a c/i grid for three weeks now and have yet to use it for some beef. I do think steaks are in my future this weekend. :laugh:
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I dont have the CI grid yet. This was just a REALLY hot stock grid :laugh:
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That is a nice lookin steak Cory, I just finished dinner and am hungry again.
GOOD EATS AND GOOD FRIENDS
DALE -
Looks great Cory! Haven't done a flat iron in a long time as can't get them around hear. I really like them. Just have to be cut right!
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How long of a sear, rest, and roast? What temp was center and what was the doneness? This looks about like the size we have been buying lately, and I haven't gotten a handle on timing yet (usually too done: I prefer medium rare to medium). Thanks.
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JL,
It's a pretty tasty hunk of meat for the price. -
The sear was 90sec/side with a 1/4 turn. It rested for about 10min while the egg came down. The roast was about 3minutes/side. I didn't take an internal temp, but the steak was on the rare side of med. rare. Which is where I like it.
I'd guess that you'd want to cook to an internal temp of 125°. The temp will rise just a bit while it is having its final rest (4-5 minutes or so). -
The CI will give you nice grill marks. I try to season mine a bit with oil first.
Make sure you try the Flat Iron Steak. They are awesome!!
Greg
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