Reverse-Sear on Flat Iron Steak

FamilyManBBQ · Aug 4, 2010

Took these pics a couple weeks ago, forgot about them until now. My kids really enjoy flat iron steaks. For them, there are two kinds of steak...flat iron and the "chewy kind of meat."

Rubbed with salt, pepper, paprika, oregano, rosemary, minced garlic.

Smoke with oak until about 125 internal...was using Katie's converted "smoker joe"

When it hit 125 internal pulled for a short rest in cooler

Gave it a quick sear...short couple minutes on both sides...tried to shoot for about 135 internal.

Finished product...could've used a few more minutes rest.

This worked out really well for the flat iron. It's the way I've been doing my tri-tip. I'm really happy with it...kids liked it too!! :-D

Boshizzle · Aug 4, 2010

Beautiful!

Pyle's BBQ · Aug 4, 2010

Nice looking steak. I would have to take it off at about 110* to get it MR. Was it on long enough to get some smoke flavor?

Johnny_Crunch · Aug 4, 2010

looks great! nice job!

heiny · Aug 4, 2010

looks soooooo good

Grumpa · Aug 4, 2010

That is a work of art!

SteelSmokin · Aug 4, 2010

I never seen a flat iron steak I really wanted to eat until now I wish I could have a big plate of that. :clap2:

TactTm1 · Aug 4, 2010

Is that cut of meat called "Flat Iron Steak" at the market?

FamilyManBBQ · Aug 5, 2010

Pyle's BBQ said:
Nice looking steak. I would have to take it off at about 110* to get it MR. Was it on long enough to get some smoke flavor?

Thanks! I put the steak on early...while temps were coming up. Plenty of smoke flavor if I remember. Was cooking this on my daughter's smokey joe that we've converted to a bit of a mini-WSM...went a little faster than when I cook tri-tip on the 22.5"...maybe not as much smoke as the tt gets.

FamilyManBBQ · Aug 5, 2010

TactTm1 said:
Is that cut of meat called "Flat Iron Steak" at the market?

Yeah! It's getting pretty common here...see it all the time at several local grocery stores.

wlh3 · Aug 5, 2010

I want that for breakfast. Mouth is watering just thinking of it:clap2:

Shiz-Nit · Aug 5, 2010

Looks pretty darn good from here

Professor Salt · Aug 5, 2010

Looks great. I like the reverse sear method for thicker cuts too.

Ron_L · Aug 5, 2010

Nice job! I rarely see flat irons in the meat departments around here. I'll have to go on a quest :-D

Pyle's BBQ · Aug 6, 2010

Ron_L said:
Nice job! I rarely see flat irons in the meat departments around here. I'll have to go on a quest :-D

Ron, I have been seeing them more in the stores around here lately. I get them because they are $4.99/# about half the price of NY Strip.

Reverse-Sear on Flat Iron Steak

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