Flat iron family style

Kylec said:

I need to expand my red meat offerings. I've never cooked flat iron steak. Anything other than the rub used? I can see it was a direct cook. Temp? How long? Thanks!

I cook them all the time. I vary the seasoning depending on the meal. Use SW seasoning for fajitas, etc.. I like the Char Crust offerings, But also raising the steaks and cow lick by dizzy pig. Whatever you like will be great. I call them poor mans ribeye. They have the great flavor of a ribeye steak. Just be sure to carve them across the grain. I always cook them whole and slice to serve. I never pay attention to time much. I cook them to the low side of mid rare. They are slightly tapered and they usually yield some medium on the thin end and rare on the thick end. One of my favorite proteins, period.