Reverse-Sear on Flat Iron Steak

FamilyManBBQ · 08-04-2010, 06:30 PM

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!!

Boshizzle · 08-04-2010, 06:46 PM

Beautiful!

Pyle's BBQ · 08-04-2010, 07:54 PM

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 · 08-04-2010, 08:11 PM

looks great! nice job!

heiny · 08-04-2010, 08:17 PM

looks soooooo good

Grumpa · 08-04-2010, 08:49 PM

That is a work of art!

SteelSmokin · 08-04-2010, 08:59 PM

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

TactTm1 · 08-04-2010, 10:39 PM

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

FamilyManBBQ · 08-05-2010, 09:56 AM

Quote:

Originally Posted by Pyle's BBQ

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 · 08-05-2010, 09:58 AM

Quote:

Originally Posted by TactTm1

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 · 08-05-2010, 11:25 AM

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

Shiz-Nit · 08-05-2010, 11:48 AM

Looks pretty darn good from here

Professor Salt · 08-05-2010, 12:36 PM

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

Ron_L · 08-05-2010, 01:46 PM

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

Pyle's BBQ · 08-05-2010, 11:21 PM

Quote:

Originally Posted by Ron_L

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

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.

08-04-2010, 06:30 PM	#1
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	Reverse-Sear on Flat Iron Steak 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!! __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

08-04-2010, 06:46 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Beautiful! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

08-04-2010, 07:54 PM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	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? __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

08-04-2010, 08:11 PM	#4
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	looks great! nice job! __________________ J Crunch

08-04-2010, 08:17 PM	#5
heiny On the road to being a farker Join Date: 04-23-10 Location: Cincinnati, Ohio	looks soooooo good __________________ If God didn't want us to eat meat then why did he make cows out of steak?

08-04-2010, 08:49 PM	#6
Grumpa Got Wood. Join Date: 07-11-10 Location: Georgia	That is a work of art! __________________ Bob

08-04-2010, 08:59 PM	#7
SteelSmokin Full Fledged Farker Join Date: 10-21-09 Location: Sharpsville,PA	I never seen a flat iron steak I really wanted to eat until now I wish I could have a big plate of that. __________________ Bravery is knowing what to fear. .....Plato

08-04-2010, 10:39 PM	#8
TactTm1 On the road to being a farker Join Date: 04-24-10 Location: New Orleans, LA	Is that cut of meat called "Flat Iron Steak" at the market? __________________ "St. Michael the Archangel, defend us in battle!"

08-05-2010, 11:25 AM	#11
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	I want that for breakfast. Mouth is watering just thinking of it __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

08-05-2010, 11:48 AM	#12
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Looks pretty darn good from here __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

08-05-2010, 12:36 PM	#13
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Looks great. I like the reverse sear method for thicker cuts too. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

08-05-2010, 01:46 PM	#14
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice job! I rarely see flat irons in the meat departments around here. I'll have to go on a quest __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

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