Flat Iron Steak

thillin · 04-11-2007, 01:30 PM

Grilled up a flat iron steak along with some potatoes and Texas 1015 onions.

There are also a couple more pics on my blog.

tjus77 · 04-11-2007, 01:51 PM

looks good!

AlabamaGrillBillies · 04-11-2007, 02:13 PM

Beats the mess outa what I had for lunch. Good job.

backyardchef · 04-11-2007, 02:16 PM

Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....

thillin · 04-11-2007, 02:25 PM

Quote:

Originally Posted by backyardchef

Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....

I think they went about 10-15 min. Depends on thickness. They do great. I've done russets and red potatoes. Hit em with a shot of Pam and sprinkle with coarse salt and pepper, or Tony Chachere's. Same as with the sweet onions. The taters crisp up like fries. I cook them over about a med to med/high temp.

Smokin Gator · 04-11-2007, 02:49 PM

That all looks great Thillin. Wish I had it for dinner tonight...

Kevin · 04-11-2007, 04:25 PM

Looks great. I've never seen a flat iron steak in a store here. I have seen them offered at local restaurants. If I understand correctly, it's a beef chuck, top blade steak, cut to remove the gristle. This week's local HyVee ad has "Blue Ribbon Beef, boneless chuck tender fillet" advertised at $5.99. The ad states "Great NEW cut of beef". Advertising hype I understand. HyVee can not create a "new" cut of beef. Cattle have been cattle, with the same bone and muscle structure for a long time. $5.99 for beef chuck sounds completely ridiculous to me. T bone is $7.99. Never the less, I'll be getting some "Blue Ribbon Beef, boneless chuck tender fillet" Friday. May be a new adventure. Worse thing that can happen is that I get to eat my mistakes. What a hobby!

thillin · 04-11-2007, 04:44 PM

Here's a link to info on Flat Iron Steaks. LINK

Steppenwolf · 04-11-2007, 05:01 PM

Quote:

Originally Posted by thillin

I think they went about 10-15 min. Depends on thickness. They do great. I've done russets and red potatoes. Hit em with a shot of Pam and sprinkle with coarse salt and pepper, or Tony Chachere's. Same as with the sweet onions. The taters crisp up like fries. I cook them over about a med to med/high temp.

They do look good!! I like to toss my slices with some Newman's Italian dressing and add cracked black pepper. So many ways to season potatoes, eh?

thirdeye · 04-11-2007, 06:52 PM

Quote:

Originally Posted by Kevin

Looks great. I've never seen a flat iron steak in a store here. I have seen them offered at local restaurants. If I understand correctly, it's a beef chuck, top blade steak, cut to remove the gristle. This week's local HyVee ad has "Blue Ribbon Beef, boneless chuck tender fillet" advertised at $5.99. The ad states "Great NEW cut of beef". Advertising hype I understand. HyVee can not create a "new" cut of beef. Cattle have been cattle, with the same bone and muscle structure for a long time. $5.99 for beef chuck sounds completely ridiculous to me. T bone is $7.99. Never the less, I'll be getting some "Blue Ribbon Beef, boneless chuck tender fillet" Friday. May be a new adventure. Worse thing that can happen is that I get to eat my mistakes. What a hobby!

The way it was explained to me from a Nebraska beef rancher was that the style of cutting was what was developed and the resulting steaks were marketed. So they came up with a new item from an old product. It's similar to the way baby back ribs or tri tip were marketed. Anytime you can save something from being ground beef..... Anyways, they are not $5.99 out west (yet) and are a nice steak, especially sliced thin for sammies or fajitas.

MilitantSquatter · 04-11-2007, 08:48 PM

Quote:

Originally Posted by thirdeye

The way it was explained to me from a Nebraska beef rancher was that the style of cutting was what was developed and the resulting steaks were marketed. So they came up with a new item from an old product. It's similar to the way baby back ribs or tri tip were marketed. Anytime you can save something from being ground beef..... Anyways, they are not $5.99 out west (yet) and are a nice steak, especially sliced thin for sammies or fajitas.

ThirdEye - unbelieveable... That camera of yours even makes raw beef look appetizing...

tonto1117 · 04-12-2007, 05:32 AM

Quote:

Originally Posted by thillin

Here's a link to info on Flat Iron Steaks. LINK

Is it a regional thing ?, cause I've never seen them around these parts. Kinda like Tri-Tips, almost impossible to find here.

dwwright · 04-26-2008, 11:55 PM

They say the flat iron is second to the beef tenderloin for tenderness. I cooked one up on Friday night for the first time. It was one of the best I've had in a while.

04-26-2008, 11:58 PM

i get them when they are on sale at kroger's for $4.99 per pound. got three today

Jaberwabee · 04-27-2008, 01:06 AM

Got them at a Dillon's (Kroger) about 2 weeks ago for 3.99lb. They are a pretty good piece of meat. I prefer Ribeyes to just about anything for steaks, but I would take a Flat Iron over a KC/ NY Strip or T/Bone unless it had a huge Filet side if I was the one cooking.

04-11-2007, 01:51 PM	#2
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	looks good! __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

04-11-2007, 02:13 PM	#3
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Beats the mess outa what I had for lunch. Good job. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

04-11-2007, 02:16 PM	#4
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-11-2007, 02:49 PM	#6
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	That all looks great Thillin. Wish I had it for dinner tonight... __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-11-2007, 04:25 PM	#7
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Looks great. I've never seen a flat iron steak in a store here. I have seen them offered at local restaurants. If I understand correctly, it's a beef chuck, top blade steak, cut to remove the gristle. This week's local HyVee ad has "Blue Ribbon Beef, boneless chuck tender fillet" advertised at $5.99. The ad states "Great NEW cut of beef". Advertising hype I understand. HyVee can not create a "new" cut of beef. Cattle have been cattle, with the same bone and muscle structure for a long time. $5.99 for beef chuck sounds completely ridiculous to me. T bone is $7.99. Never the less, I'll be getting some "Blue Ribbon Beef, boneless chuck tender fillet" Friday. May be a new adventure. Worse thing that can happen is that I get to eat my mistakes. What a hobby! __________________ Kevin

04-11-2007, 04:44 PM	#8
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Here's a link to info on Flat Iron Steaks. LINK __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-26-2008, 11:55 PM	#13
dwwright Is lookin for wood to cook with. Join Date: 04-23-05 Location: KC, MO	They say the flat iron is second to the beef tenderloin for tenderness. I cooked one up on Friday night for the first time. It was one of the best I've had in a while.

04-26-2008, 11:58 PM	#14
Rick's Tropical Delight Guest	i get them when they are on sale at kroger's for $4.99 per pound. got three today

04-27-2008, 01:06 AM	#15
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	Got them at a Dillon's (Kroger) about 2 weeks ago for 3.99lb. They are a pretty good piece of meat. I prefer Ribeyes to just about anything for steaks, but I would take a Flat Iron over a KC/ NY Strip or T/Bone unless it had a huge Filet side if I was the one cooking. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

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