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Flat Iron Steak

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    Flat Iron Steak

    My beautiful bride and I had a quick overnight (grandparents in town) to Napa this weekend. At the Oxbow market, Five Dot Ranch has a butcher shop. I’ve heard how great flat iron steak is so I picked one up to try! Any tips outside of the usual “hot and fast” technique for a cut like this? I’m using Carne Crosta rub with a touch of olive oil.

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    #2
    I was just going to post the same question. I'm still new at navigating this site and had a hard time finding anything specific to flat iron steak

    Comment


      #3
      I love FIS. Hot and Fast is the only way I do it. Rub it up and sear on my flat top. So yummy.

      Comment


        #4
        Hot and fast. Great versatile steak.

        Comment


          #5
          We had a couple of really nice flatirons last week, cooked hot and fast, but first marinated a couple of hours in a version of this:

          1/3 cup soy sauce
          1/2 cup olive oil
          1/3 cup lemon juice
          1/4 cup Worcestershire sauce
          1 1/2 Tbsp garlic powder
          3 Tbsp dried basil
          1 1/2 Tbsp dried parsley flakes
          1 tsp ground white pepper
          1/8 tsp cayenne pepper
          1 tsp minced garlic

          Comment


            #6
            Dry brine 4 hours and then season 15 minutes before putting on the grill with Amazing Ribs BBBR. Baste with butter. But that's just me

            Comment


              #7
              Here is a post I previously did in Oct. 2020... loved it...

              Sous Vide Ooni (SVO) flat iron steak again marinated in McCormick's garlic peppercorn. This is one of my go to now for a quick and easy meal.



              [ATTACH=CONFIG]n926039[/ATTACH][ATTACH=CONFIG]n926040[/ATTACH][ATTACH=CONFIG]n926041[/ATTACH][ATTACH=CONFIG]n926042[/ATTACH][ATTACH=CONFIG]n926043[/ATTACH]
              Last edited by treesmacker; March 15, 2021, 11:37 PM.

              Comment


              • lemayp
                lemayp commented
                Editing a comment
                Second sous vide. It's one of the few cuts I'll cook that way and then sear.

              • JakeT
                JakeT commented
                Editing a comment
                Sous vide is great if I'm pulling an item from the freezer. This was already defrosted so I went ahead and cooked it "traditionally". A little bit more fun and keeps up the variety of cooking for me. I do have a frozen flank steak that may get a little SVQ treatment here pretty soon!

              • JakeT
                JakeT commented
                Editing a comment
                Beautiful color on that btw!

              #8
              Tasty rub>>Hot 'n fast>>Homemade chimichurri sauce>>Enjoy.

              Kathryn

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                What she said. It's a winner.

              • JakeT
                JakeT commented
                Editing a comment
                The chimi would definitely have made it even better. I actually got some small batch olive oil I want to try for a chimi soon!

              #9
              Click image for larger version

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ID:	1004388 I ended up hot and fast on my gasser, basted with garlic olive oil. Delicious!!

              Comment


              • HawkerXP
                HawkerXP commented
                Editing a comment
                Nice!

              • Henrik
                Henrik commented
                Editing a comment
                Beautimous!

              • fzxdoc
                fzxdoc commented
                Editing a comment
                That is one gorgeous flank steak. Nice job!

                Kathryn

              #10
              jfmorris The only reason I have a gasser is due to laziness! Plus standing outside in the cold and/or wind isn't very appealing for longer than you have to.

              Comment


                #11
                Great work man! I was gonna say....flip that baby continuously until she is at the internal temp you want. The flat iron is perfect for that. Looks like you nailed it though.

                Comment


                • JakeT
                  JakeT commented
                  Editing a comment
                  Yes, and the Carne Crosta worked its wonderful magic. It actually was one of the better tasting steaks I’ve made in a while. I’m only bummed I really never come by flat iron. All the flavor of flank steak but much more tender!

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Carne Crosta rub is a secret weapon for steak searing, for sure, JakeT . No burnt taste, just a delicous, flavorful char. I got hooked on it a while back, thanks to recommendations here on The Pit.

                  Kathryn

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