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New Favorite Flat Iron Steak Method
Fidel
Posts: 10,172
I think I got this idea from DD&D or some other show on FoodTV. I wasn't really paying attention (TV was just knid of background noise) so I can't really remember where I got the inspiration to try this.
Anyway, I got the BGE up to about 550 with a large cast iron skillet inside. let it preheat for at least 30 minutes so the skillet was raging hot.
Hot tubbed a good looking flat iron in 120* water for the same amount of time, then took it out of the cryo, dabbed it dry and brushed it with just enough oil to get a sheen on it, then a good dose of kosher salt on both sides.
Into the skillet for about 3 minutes per side until it had a nice crust. Meanwhile, I sliced a whole vidalia onion which I tossed with some EVOO, salt, and raging river. I added the onion to the skillet with the steak and continued to cook.
Once the steak hit 120* internal I moved it from the skillet to the grid so the moisture from the onions didn't ruin the crust. Pulled them at 125*, gave a shot of fresh cracked black pepper, a little Raisin' the Steaks, and rested.
The onions I kept cooking until nice and caramelized - covering them in the skillet with a turned over steel mixing bowl to help steam them and get them done more quickly.
This was a nice way to get some onion flavor into the steak meanwhile cooking the onion in the small amount of steak drippings. Certainly worth another shot - next time with some baby portabellas or button 'shrooms. Could have let the steak sear for about another minute per side for a little better crust.
Anyway, I got the BGE up to about 550 with a large cast iron skillet inside. let it preheat for at least 30 minutes so the skillet was raging hot.
Hot tubbed a good looking flat iron in 120* water for the same amount of time, then took it out of the cryo, dabbed it dry and brushed it with just enough oil to get a sheen on it, then a good dose of kosher salt on both sides.
Into the skillet for about 3 minutes per side until it had a nice crust. Meanwhile, I sliced a whole vidalia onion which I tossed with some EVOO, salt, and raging river. I added the onion to the skillet with the steak and continued to cook.
Once the steak hit 120* internal I moved it from the skillet to the grid so the moisture from the onions didn't ruin the crust. Pulled them at 125*, gave a shot of fresh cracked black pepper, a little Raisin' the Steaks, and rested.
The onions I kept cooking until nice and caramelized - covering them in the skillet with a turned over steel mixing bowl to help steam them and get them done more quickly.
This was a nice way to get some onion flavor into the steak meanwhile cooking the onion in the small amount of steak drippings. Certainly worth another shot - next time with some baby portabellas or button 'shrooms. Could have let the steak sear for about another minute per side for a little better crust.
Comments
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That sounds great. Thanks for the details.
Kent -
That sounds like a winner Rod. I'm gonna have to start a new list.
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Sounds Great! Where are the pictures???
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We need pictures please...
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you know what, I almost always take photos, but steak photos just don't get my juices flowing. And I was being lazy and didn't feel like going all the way to my office to get the camera out.
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Rod,
I always enjoy your pictures. Everyone deserves a night off. I bet this cook was quite a show when you dropped that steak on the skillet.
Thanks -
There was a little sizzle and smoke
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