I got prime flatirons any ideas????

cirk · 01-10-2013, 04:03 PM

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.

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

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

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

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

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.

01-10-2013, 04:03 PM	#1
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	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??? __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

01-10-2013, 04:40 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I usually add a few more spices like onion and garlic. Flat Iron's don't have a ton of flavor on their own. __________________ J Crunch

01-10-2013, 04:43 PM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I use a Santa Maria style rub on All steaks __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-10-2013, 04:51 PM	#4
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	Can't get Santa Maria rubs local any recipes for homemade? __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

01-10-2013, 05:53 PM	#6
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	A red wine/balsamic/Worchestershire marinade is always good with flatiron. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

01-10-2013, 05:31 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Try steak au poivre and thank me later. John

01-10-2013, 06:01 PM	#7
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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

01-10-2013, 06:11 PM	#8
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	I have not cooked Steak Au Poivre in years. And never thought of pairing it with flatiron thanks guys!!! __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

01-10-2013, 06:26 PM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	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 __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-10-2013, 07:01 PM	#10
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	My dad marinated some in Jack Daniels BBq sauce for a day and they were farking great 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 __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

01-10-2013, 08:59 PM	#11
firefighter4634 is one Smokin' Farker Join Date: 05-09-11 Location: Moville Iowa	My idea is this. Send them to me!!!! __________________ BWS Fatboy

01-11-2013, 08:28 AM	#13
BAD324 Got Wood. Join Date: 12-13-12 Location: Cleveland, OH	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

01-11-2013, 10:56 AM	#14
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	+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. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

01-11-2013, 06:37 PM	#15
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln