The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   I got prime flatirons any ideas???? (http://www.bbq-brethren.com/forum/showthread.php?t=151247)

cirk 01-10-2013 04:03 PM

I got prime flatirons any ideas????
 
Should I just S&P grill medium rare? Or does someone on this wonderful site have something I must try???

Johnny_Crunch 01-10-2013 04:40 PM

I usually add a few more spices like onion and garlic. Flat Iron's don't have a ton of flavor on their own.

WineMaster 01-10-2013 04:43 PM

I use a Santa Maria style rub on All steaks

cirk 01-10-2013 04:51 PM

Can't get Santa Maria rubs local any recipes for homemade?

PatioDaddio 01-10-2013 05:31 PM

Try steak au poivre and thank me later. :thumb:

http://files.patiodaddiobbq.com/imag...re_1_2_630.jpg

John

Gnaws on Pigs 01-10-2013 05:53 PM

A red wine/balsamic/Worchestershire marinade is always good with flatiron.

caseydog 01-10-2013 06:01 PM

I would just do the steak medium rare with S&P. Flat iron steak takes a sauce well. I like a mushroom-peppercorn sauce. I can also second the steak au poivre, if you want to take the mushroom-peppercorn sauce upscale.

Mashed potatoes and grilled asparagus on the side. Better than filet mignon, IMO, and less $$$$.

CD

cirk 01-10-2013 06:11 PM

I have not cooked Steak Au Poivre in years. And never thought of pairing it with flatiron thanks guys!!!

WineMaster 01-10-2013 06:26 PM

Here is an EZ one

Santa Maria Rub (enough for a 4 pound roast)
  • 1 Tbsp Kosher salt
  • 1 Tbsp finely ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 teaspoon cayenne
  • 1 Tbsp dried oregano
  • 1 teaspoon dry rosemary (or fresh, finely minced)
  • 1/2 teaspoon dry sage

AustinKnight 01-10-2013 07:01 PM

My dad marinated some in Jack Daniels BBq sauce for a day and they were farking great:thumb: Good luck brotha I'm sure they'll be good anyway you make them, just don't add pineapple or apple juice to beef please, for your taste buds sake:pray:

firefighter4634 01-10-2013 08:59 PM

My idea is this. Send them to me!!!!

Bludawg 01-10-2013 10:34 PM

Quote:

Originally Posted by cirk (Post 2324152)
Should I just S&P grill medium rare? Or does someone on this wonderful site have something I must try???

Cook em neked as hot as you can 2 min a side sprinkle of sea salt off the fire and top with a pat of Roasted garlic & rosemary compound butter.

BAD324 01-11-2013 08:28 AM

I love marinading mine for 24-48 hours in Landry's Steakhouse Marinade then grilling to a medium rare, slicing and throwing in a tortilla with sauteed onions and jalapenos. Add a little lettuce and cheese with rice on the side and boom you've got a nice little dinner

MS2SB 01-11-2013 10:56 AM

+1 on the Wooster balsamic marinade. I like equal parts Wooster, balsamic and Olive Oil with some montreal steak tossed in. Then grill over direct heat and slice across the grain. Flat-irons are one of my favorite cuts, really versatile.

thirdeye 01-11-2013 06:37 PM

http://img.photobucket.com/albums/v3.../DSC00982a.jpg

Sometimes the cases are marked "choice or better" and if I get flat irons with marbeling like this, I don't get too western on the seasonings.


All times are GMT -5. The time now is 05:11 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.