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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-04-2010, 06:30 PM   #1
FamilyManBBQ
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Default 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!!
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Unread 08-04-2010, 06:46 PM   #2
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Beautiful!
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Unread 08-04-2010, 07:54 PM   #3
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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?
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Unread 08-04-2010, 08:11 PM   #4
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looks great! nice job!
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Unread 08-04-2010, 08:17 PM   #5
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looks soooooo good
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Unread 08-04-2010, 08:49 PM   #6
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That is a work of art!
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Unread 08-04-2010, 08:59 PM   #7
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I never seen a flat iron steak I really wanted to eat until now I wish I could have a big plate of that.
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Unread 08-04-2010, 10:39 PM   #8
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Is that cut of meat called "Flat Iron Steak" at the market?
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Unread 08-05-2010, 09:56 AM   #9
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Quote:
Originally Posted by Pyle's BBQ View Post
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.
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Unread 08-05-2010, 09:58 AM   #10
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Quote:
Originally Posted by TactTm1 View Post
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.
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Unread 08-05-2010, 11:25 AM   #11
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I want that for breakfast. Mouth is watering just thinking of it
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Unread 08-05-2010, 11:48 AM   #12
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Looks pretty darn good from here
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Unread 08-05-2010, 12:36 PM   #13
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Looks great. I like the reverse sear method for thicker cuts too.
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Unread 08-05-2010, 01:46 PM   #14
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Nice job! I rarely see flat irons in the meat departments around here. I'll have to go on a quest
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Unread 08-05-2010, 11:21 PM   #15
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Quote:
Originally Posted by Ron_L View Post
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.
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