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Flat Iron Steak

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  • JakeT
    commented on 's reply
    Beautiful color on that btw!

  • fzxdoc
    commented on 's reply
    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

  • fzxdoc
    commented on 's reply
    That is one gorgeous flank steak. Nice job!

    Kathryn

  • JakeT
    commented on 's reply
    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
    commented on 's reply
    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
    commented on 's reply
    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!

  • Spinaker
    replied
    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.

    Leave a comment:


  • Henrik
    commented on 's reply
    Beautimous!

  • Henrik
    commented on 's reply
    What she said. It's a winner.

  • JakeT
    replied
    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.

    Leave a comment:


  • HawkerXP
    commented on 's reply
    Nice!

  • jfmorris
    commented on 's reply
    Looks great!

    I end up using my gasser a lot for hot and fast cooks like this - about the only time I do lately, as it often doesn't make sense waiting 30 minutes to fire up charcoal for something that cokos in just a few minutes, and has little time to pick up smoke flavor. If its the weekend I may light charcoal in the SNS, but otherwise, gas is much more convenient.
    Last edited by jfmorris; March 16, 2021, 06:29 AM.

  • JakeT
    replied
    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!!

    Leave a comment:


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

    Kathryn

    Leave a comment:


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

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