Flat Iron Steak

[JakeT]

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.

[Starsky]

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

[Jfrosty27]

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

[Donw]

Hot and fast. Great versatile steak.

[Texas Larry]

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

[TripleB]

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

[treesmacker]

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]

[lemayp]

Second sous vide. It's one of the few cuts I'll cook that way and then sear.

[JakeT]

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]

Beautiful color on that btw!

[fzxdoc]

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

Kathryn

[Henrik]

What she said. It's a winner.

[JakeT]

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!

[JakeT]

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

[HawkerXP]

Nice!

[Henrik]

Beautimous!

[fzxdoc]

That is one gorgeous flank steak. Nice job!

Kathryn

[JakeT]

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.

[Spinaker]

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.

[JakeT]

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]

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