View Full Version : Do you know what the best stak to cook is? I think i do!

04-03-2011, 03:35 PM
this is my first time cooking flat iron steak i bought two lbs and coated with Montreal steak seasoning and placed it on the rib-o-lator until internal temp was about 125-130 and then placed on a hot grill to reverse sear. this is a great steak, it was tender and very juicy, thanks to the rol of course. the small one is my wife's.




when it hit 130 temp i placed it on the grill to sear


sorry for my picture taking skills, some came out a little blurry.




i cooked it for about 30 min and it tasted great.

04-03-2011, 03:39 PM
Stak looks good. What is a Stak?

04-03-2011, 03:44 PM
Flat Iron steaks are pretty tasty, nice dinner

04-03-2011, 03:45 PM
Getting hungry over here!

KnucklHed BBQ
04-04-2011, 07:44 PM
Common, give the fella a brak! I mean break... :-P

Public Edjamacation ain't all it's cracked up to be!

Good lookin' piece of meat dad! Love me some flat iron! :thumb:

04-04-2011, 08:10 PM
First time? Where you been? OBTW, looks AWESOME!!!!:thumb::thumb:

Now that I have a rotis, I want a Rib-O-Later.

Dallas Dan
04-04-2011, 08:15 PM
Looks grat!

04-04-2011, 08:25 PM
My favorite was, is, and ever shall be a good ribeye.

However, I do eat a good bit of flat iron "stak." It has good flavor, is tender and juicy -- and it is often available here for $4.99 a pound. :thumb:


04-05-2011, 12:14 PM
how can you not no what stak is? it comes from that animal that gos moo and gives chocolate milk. O-wait....that's stake, or is it steak? are you guys messin with me, because i still think it's stak? this darn rain is rusting my brain, i think i need me some vertamins.

04-05-2011, 12:15 PM
I've never had a flat iron steak. How does it compare to ribeye and strip steak?

04-05-2011, 12:20 PM
luks grat!


04-05-2011, 12:33 PM
I'm still a ribeye fan, but flat irons are darned good! They are hard to find around here.

04-05-2011, 12:39 PM
it reminds me of a filet mignon but not as tender and you can buy it in a big chunk, the one i bought was two pounds. although, the one i had in a restaurant looked and tasted like a filet mignon and was about as tender as one. (no it wasn't one)

but why listen to me? i can't even spell stak. correction, i can spell stak, it's steak i can't spell. as long as i don't forget how to eat it, I'll be ok.

04-05-2011, 12:48 PM
I see these all the tiime at the supermarket and i alwasys pass on them. after seeing how good they look i'm goiing to pick some up and give them a shot.
BTW, nice job with the staks, i bet they were testy (i couldn't help not jumping on the band wagon) :thumb:

04-05-2011, 12:55 PM
Only had em a couple times. Not a cut you find too much around here. I agree that they are a great cut. Also, you cannot go wrong with Montreeall Seesoneeng. It's good stuff.:heh:


04-05-2011, 01:13 PM
Looks great Bob! I'm a fan of flat iron steaks too. I've not tried them on the ROL but will. Thanks! :cool:

04-05-2011, 02:27 PM
I get them once in a while, when I find them. They weren't very expensive and had great flavor, but the price on them has gone up recently.