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Flat Iron Steaks

Smokin' T
Smokin' T Posts: 259
edited November -0001 in EggHead Forum
Could I have suggestions on cooking a flat iron steak. This is my first time for this cook. Steak is about 3/4" thick. I need time & temps & should a meat thermometer be used. Does anyone use a rub for this type of steak?

Thanks for your suggestions.

Tom
Dunedin, FL
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Comments

  • Metalhead
    Metalhead Posts: 668
    I use a salty rub called whollottabull red dirt

    I put generously onto the steak and try to get it to room temp b4 cooking

    I then sear at the hottest temp I can get the egg too

    I sear both sides and then let rest til my temp drops to about 350-400 degrees

    I then cook anywhere from 3-5 minutes on both sides

    It is xtremely important to cover with foil and let rest after cooking it

    I let it rest for about 10 minutes prior to eating

    good luck
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Just a sear on both sides (no roast) and pull at 120. You don't want to overcook it. Your favorite steak rub is fine, I like DP's cowlick
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  • Eggscriber
    Eggscriber Posts: 276
    Hi, here are my guidelines: 1) use any rub on steak without sugar; sugar burns at high temp and will ruin the steaks. I like McCormick Montreal Steak Seasoning combined with Traeger's Veggie Shake. Some people just use salt and pepper. 2) Have a well marbled cut to create a great sizzle and flavor. 3) Get the egg very hot, 550 to 600, and let the steak sear for 1-2 mins before turning 45-90 degrees to get nice grill marks. Flip the steak over when they get a nice char. Repeat. If your steak is 3/4 inches or less, you may need to take them off after searing both sides to avoid overcooking.
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  • Cory430
    Cory430 Posts: 1,073
    I hot tub mine for about an hour and then sear it at about 500° for about 90 sec a side depending on thickness. I like my steak pretty rare though. I use either Raising the Steaks or Montreal Spicy Steak Seasoning.
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  • JPF
    JPF Posts: 592
    Rub it up and sear till done. I try to flip it once about half way. Usually 450f direct close down to the coals. Pull around 130f for our taste around here. Let it rest a bit then slice.
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  • Smokin' T
    Smokin' T Posts: 259
    Looks great-- hope mine turns out as good as yours looks. Thanks for the pics!!

    Tom
    Dunedin, Fl.
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  • vidalia1
    vidalia1 Posts: 7,092
    There is usually a fatty vein which runs through flat iron steaks. I take a sharp nice and cut the vein out with a V shaped cut. The vein is not deep and is easy to get out. It can cause the steak to be chewy in spots.

    I rub my flat irons in evoo and a light salt rub. Quick quick & hot...yummy...we like to serve ours with Bernaise sauce...
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  • Eggtucky
    Eggtucky Posts: 2,746
    Smokin, if you really wanna kick up your flat iron a notch or two, I encourage trying THIS
    Here's the recipe..your wiffie will think you have gone 'gourmet'! ;)
    Maple-Mustard-Glazed Balsamic Steaks

    1 or 2 Flat Irons
    1/3 Cup Balsamic Vinegar
    1/3 Cup pure Maple Syrup
    4 TBSP Dijon mustard, divided
    3 Tbsp chopped fresh thyme
    1 Tbsp EVOO
    1/3 cup chopped pecans
    2 Tbsp pure maple syrup
    1 tsp kosher salt
    1/2 tsp pepper
    3 oz crumbled blue cheese

    1. Combine vinegar, 1/3 cup maple syrup, 2Tbsp mustard, and thyme in shallow dish or zip-top freezer bag, add steak(s) to coat. Cover or seal and chill for 2 hrs minimum, turning occassionally.
    2. Heat olive oil in large heavy skillet over medium high heat, add pecans, stirring to coat. Stir in 2 Tbsp maple syrup, and cook stirring constantly, for 1 minute. Remove pecans from pan and spread on wax paper to cool.
    3. Remove steaks from marinade. reserving marinade. Sprinkle steak(s) with salt and pepper. Let stand at room temp for 30 mins.
    4. Setup Egg for direct sear at high temp (600+)
    5. Sear for 60 seconds per side.
    6. Pull steak off egg only long enough to get to 600 dome then back on the egg for 3 ½ to 4 minutes per side or to internal of desired temp.
    7. Remove steak from egg wrap in foil for 10 mins.
    8. Whisk together reserved marinade and remaining 2 Tbsp mustard in a small sauce pan. Bring to a boil and simmer 2 minutes or until sauce is thick and syrupy.
    9. Cut steak(s) into 1/2 inch thick slices, sprinkle with pecans and blue cheese. Either serve with sauce for dipping or pour sauce over steak before adding pecans and blue cheese. ENJOY!!
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    whollottabull
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Try this

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=500024&catid=1

    Ross
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