Help Me!!

[Jdhaffie]

G'day all!

I went to a butcher today to ask for a tri tip.. they didn't have any and asked if I wanted something similar. What they gave me looks almost like a brisket flat but I know it's not that. I want to make sure I can grill this low to a mid rare/medium temp.. anyone know what this is? It's about 2.5/lbs.. appreciate you all! And before you ask why I didn't go to another buther.. this place is the only place in my city that normally has them in stock.. and they're funny guys so I like to support them when I can!

[Spinaker]

Looks like a Denver cut to me. (AKA Zebuton Steak) It is part of the chuck. Great stuff. You can smoke it or grill it.

Not really like Tri-Tip since that comes from the sirloin. Either way, this is well marbled and looks like it is gonna be tasty!

[Jerod Broussard]

Made sure to include both ends of the cow. Good thing he didn't ask for tongue.

[Huskee]

Looks almost like a picanha/coulotte in the top pic.

But more accurately the bottom pic makes it look like what my area stores call a "petite roast", which is a flat iron roast a.k.a. top blade roast.

Yeah, in any case I'd say you can cook it medium rare, it will have that center gristle band that you'll have to expect and ignore. It will also do well way overcooked up to pulled beef (give it the pork butt treatment, just with a beef rub). That's what I used to use for pulled beef before chucks, and still would if it's cheaper.

[Smoked Transistors]

Looks simular to Flat Iron Steak would be my guess.

[Donw]

To me it looks like a top blade roast, which is what 2 flatirons are separated from once the center gristle is removed.

Jimmy shows you how to remove that gristle and get the flatirons out in this video.

https://youtu.be/_JPX2tHhkIo

[SheilaAnn]

I was gonna say flat iron, too. Marbling looks awesome!

[OC Sandy]

Another vote here for flat iron. Delicious cooked like a steak to medium rare or medium at most, or smoked and reverse seared same as you would do a steak.

[Mosca]

That vein in the middle says flat iron to me, too.

[Oakgrovebacon]

Flat iron in my opinion, the picture from the end explains the 1st flat iron steaks I bought. Imagine that cut about 3/4” thick, gristle in the center of a pc about 2-1/2x 5”
The ones I buy now are about 5”x6-7” as Donw explains above. Great tasting beef, buy these over ribeye for 1/2 the price. I would fillet the gristle out and the fat/silver skin off for 2 great steaks. Cook to 135 for our tastes.

[Jdhaffie]

Can I just say I love this community and thank you to everyone that helped me out! You were BANG ON with the recommendations! I reverse seared it as a whole the one side was too narrow under the gristle to seperate with my inadequate knife skills! I slightly over cooked it to slightly past medium... My mistake Also can't believe that the Huskee commented on my topic! Feel like I won the grand prize of the monthly sweepstakes! Happy cooking everyone!

[Huskee]

I'm honored my friend but I am nobody, I'm just a guy who likes BBQ like you. Nice cook!

[Carolyn]

Is it part of your butcher's humor to give you mystery meat?
"We'll give him something similar and not tell him what it is. 😆"

[Jdhaffie]

It might be but I personally didn't find it anything like tri tip... Didn't find that too funny to be honest! Always fun experimenting though!

[smokenoob]

I would call that Flat Iron Nail Steak, cause you nailed it! 😁