Flat Iron Steak - Three Ways (pic)
 

I conducted a little steak seasoning experiment with flat iron steak this past weekend. Here is a pic:

http://www.patiodaddiobbq.com/images..._1_1_Merge.jpg

The details can be had here.

Cheers,
John

Can I help to scientifically determine the outcome of this experiment? That beef is cooked to perfection!!!:eusa_clap:eusa_clap:eusa_clap:eusa_c lap

Thanks, Bob. I'm more of a medium-rare (leaning toward rare) guy, but you have to keep the ladies happy. :wink:

John

You need to send me a sample for verification of your results.

Looks good! (Like your site!)

i've got one of thoes in the freezer i've been meaning to thaw out and cook.

I am gonna go stick it in the fridge now for thursday :-D

That looks good!!

Thanks, Jack. The blog has become a labor of love.

John

Here is the full post from back in the day (05/09).

http://files.patiodaddiobbq.com/imag..._1_1_Merge.jpg

I had a serious hankerin' for steak this weekend. While I was at the store, I
spied some nice looking flat iron steaks.

For those unfamiliar, these are also sometimes called "Shoulder Top Blade
Steak", or simply "Top Blade Steak". It's cut from the chuck primal and it
resembles a narrow flank steak. Don't let the "chuck" part turn you away,
as the flat iron is a seriously good cut that is often overlooked. I'll take one
of these over a top sirloin any day!

I decided to pick up three as close in weight as possible. I wanted them to
cook evenly without a bunch of tending. I then thought that I'd conduct a
little experiment with my ladies and prepare them three different ways.

Steak 1 - Marinated in Patio Daddio Bovine Bath.

Steak 2 - A moderate dose of Kosher salt and McCormick Worcestershire
pepper.

Steak 3 - A heavy dose of McCormick Grill Mates® Montreal Steak
Seasoning.

Each steak was marinated in a zip-top bag for three hours. I then cooked
them identically to medium over a rocket-hot blend of Kingsford Charwood
and Best of the West Mesquite Lump Charcoal.

After the taste testing, the ladies ended in a tie between steak two and
steak three. I was the tie-breaker when I voted for steak three. The
bottom line is that I think I will start using a blend of kosher salt, black
pepper and a dash of Montreal steak seasoning.

I think the ladies were a little surprised at how various seasonings can
affect the same cut of meat. It was fun, and I learned how they like their
steak. Try it and see what your family likes.

-----

John

I missed it the first time. Glad I saw it now. That looks perfect