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Flat Iron Steak?

Irish Smoker
Irish Smoker Posts: 14
edited November -0001 in EggHead Forum
Has anyone tried this? My wife just brought one home. The package says it's the most tender cut other than tenderloin. It's about 1/2 to 3/4 inch thick. I figured I would either Trex it or just cook at 450. Does anyone have experience with this cut?
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Comments

  • bobbyb
    bobbyb Posts: 1,349
    Irish Smoker,
    I have cooked these a few times. They are quite tender, suprisingly, but be careful with cooking time. They are thin and therefore cook very fast. I would think you wouldn't be able to TRex, because after the sear, they will be done. Haven't tried it yet, but I think they would be good marinated in something as well.
    Regards, Bob
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  • Irish Smoker
    Irish Smoker Posts: 14
    bobbyb,[p]Thanks, and I think you're right. I may put a soutwest style rub on it.
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  • Dos Huevos
    Dos Huevos Posts: 368
    Irish Smoker,[p]I freaking love those things. I'm curious about what cut it is and how it's prepared. Kroger sells them, and they really are good.[p]
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  • bobbyb
    bobbyb Posts: 1,349
    Dos Huevos,
    Check the link.
    Regards, Bob
    [ul][li]flat iron[/ul]
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    Irish Smoker,[p]Yep, here's a flatiron. I cut up an entire flatiron and
    rubbed with DP Cowlick and marinated it overnight. [p]Direct cooked on cast iron grid, at about 425-450 I think.
    3-4 min per side with an ideal rest of 15 min. [p]I'll use a raised grid next time.[p]2006-7flatiron1.jpg?t=1169684459[p]We cut it a little early, but you can see how juicy it was at the time.[p]That's a fried egg at the bottom by the way. [p]2006-7flatiron2.jpg?t=1169684459

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  • Haggis
    Haggis Posts: 998
    Irish Smoker,[p]Just adding to the chorus here. I buy mine from where Mad Max gets his briskets - the butcher claims they are better than the hanger steaks that Max buys. They are also a bit pricier but not terribly so.[p]I've generally done a modified TRex on them. My wife has a tendency to bring them out of the freezer too close to dinner and they are only barely thawed. I use a good dose of Dizzy Pig Red Eye Express on them (the heavy flavor of the spice compliments the stronger flavor of the steak,) put them in a baggie, and do the warm water trick (put them in moderately hot water for maybe 30 minutes to get the temp up.) Toss them on for a short sear, pull them while the Egg temp drops, back on for a roast at 350--400. Using the Thermopen I pull them at 125 or so to get a medium rare. (The temp can go up pretty fast on these thin cuts so you have to be watchful!) Also, I usually cut them into thin strips rather than a whole chunk to a person. [p]
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