Flat Iron Steak
- Thread starter thillin
- Start date
tjus77
is Blowin Smoke!
looks good!
AlabamaGrillBillies
is one Smokin' Farker
Beats the mess outa what I had for lunch. Good job.
backyardchef
Babbling Farker
Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....
thillin
somebody shut me the fark up.
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.
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Smokin Gator
Babbling Farker
That all looks great Thillin. Wish I had it for dinner tonight...
Kevin
Quintessential Chatty Farker
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
somebody shut me the fark up.
Steppenwolf
Full Fledged Farker
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?
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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
Moderator
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...
Is it a regional thing ?, cause I've never seen them around these parts. Kinda like Tri-Tips, almost impossible to find here.
D
dwwright
Guest
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.
R
Rick's Tropical Delight
Guest
i get them when they are on sale at kroger's for $4.99 per pound. got three today
Jaberwabee
is Blowin Smoke!
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.
Midnight Smoke
somebody shut me the fark up.
Looking good. We have a meat market here that sells some steaks they named after the owners, I wonder if they are Flat Iron's. I am going to check what cuts they are because they are very tender.
ZBQ
is Blowin Smoke!
Never tried Flat Irons but those look good enough to make me get a couple the next time I'm in Krogers!!
OSD
is Blowin Smoke!
That looks real good.
thillin
somebody shut me the fark up.
I thought I was sleep posting until I saw this was brought up from last year.
