I recently picked up a Flat Iron at Costco and am excited to cook it. To anyone who has prepared the Flat Iron steak, what is your favorite way to prepare and cook it? Favorite rub? Is there anything I need to trim? It seems pretty lean so I fear getting a dry/tough result if I don't do this right. Help from anyone who has a favorite way of preparing this new (to me any way) cut of meat would be greatly appreciated.
One of my favorite steaks, excellent beefy flavor. I do them reverse sear like a ribeye, medium rare. Slice against the grain to serve. They are tough if over cooked.
Great steak. Medium rare only. This is our daily driver when we want a quick steak.
Cut from the top blade.
However it is often not butchered correctly and a tough layer of sinew is left in the center. A properly cut flatiron has this removed. Quick look at thickness can spot this. If thick then the sinew is still there. If about 3/4” or less it is a true flatiron and not a top blade steak. More details on YouTube about butchering the flatiron.
This is my go to steak cut. With the price of beef skyrocketing it’s a relatively affordable cut these days. Although people seem to have discovered it and thus it’s price is climbing too.
Anyway, I just do it hot and fast over screaming hot coals using the JKF method. (just keep flipping)
Cook no more than medium! Rare+ or Medium Rare is best IMO.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
For me, like a skirt: charcoal/direct/uncovered/flip every minute/5 mins max. Ideally rub or marinate it, as I find it low in flavor. Dry brining helps too (4-6 hrs minimum). Any port in a storm, but a prime rib it ain't!
Donw The "Choice Flatiron" steak I bought and plan to cook this evening looks a little different on one side than the other. Give or take 3/4" thick so it meets that criteria, but perhaps sliced so close to the top blade that it caught the sinew? I've only cooked a couple of these and never run into this. What's your take?
Looks correct to me. The band of sinew is like a blanket nesting between each flatiron and would be quire evident if left intact. They maybe have left a little attachment from the membrane intact, but if so, 99% is removed. Just my 2¢, and fingers crossed I’m correct.
If you look at the edges you shouldn’t see a white line where the membrane separates the two cuts
Donw You nailed it. That horizontal white line was on one end. A little past the halfway point on the thicker end, there was a thread of membrane in the middle of the meat. Easy to chew/cut around. The rest of the steak was lean and really delicious. Though it should have been obvious, the thinness of the cut taught me a lesson when I moved it to the sear coals. It heated up fast! So, not much bark. I'll start asking to look at both sides when I ask the butcher for this cut. Thanks!
I know what you mean when you say 'not much bark'. Crust is one of the most important elements of a great steak. Also enjoyed that you researched the flat iron on this 1/19/26 thread and got great direction from Donw. That probably is the main reason that I enjoy this forum so much. A world of grilling/smoking knowledge and experience at your fingertips. A board sauce as SheilAnn suggested is fantastic for sliced steak. Your flat iron looks absolutely delicious. Great job.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Sir that is a perfect flat iron. I can not
Count the number of flat irons I have cooked and or portioned. An excellent grilling steak with beefy flavor.
forget about crust,rubs and all that jazz. Put some salt on it and grill that baby. Yes sir great stuff. I have some in my fridge right now.
SheilaAnn nailed it too. I used to make a gooseberry chimi for it. Yum!
Actually I am doing one of these today! This is my go-to cut of steak these days. I just hit it with SPH and grill it hot and fast using the just keep flipping method. Easy Peasy. Yum.
Actually I am doing one of these today! This is my go-to cut of steak these days. I just hit it with SPH and grill it hot and fast using the just keep flipping method. Easy Peasy. Yum.
Hello JFrosty, don't mean to hijack the thread, but since I have got you here....I just bought a Char-Broil x200 and your enthusiasm for it has led me here. (of course I also own both Meathead Books). My question is there anything I need for this grill to make it work for lower temperatures or will I be good to go with the stock regulator. I saw someone recommend the Mr. Heater F273769 Regulator.
Wondering if Its even necessary or just stick to the stock setup for now to learn it.
I bought an adapter hose for the 20 lb and both grill and hose are on the way.
Any tips with this grill will be greatly appreciated! Thanks so much! Look forward to learning on this forum.
I never found a way to get the grill to cook at lower temperatures. I had not heard of the alternate regulator prior to your mention of it above. But I mastered cooking with it regardless and stuck with cooking items that did well with a hot and fast approach.
It gave me 10 years of solid service before the regulator finally died altogether.
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