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jsperk
11-29-2011, 10:53 AM
I tried my first flat iron steak. I could not believe how good these steaks are for the price. I got impatient and didn't let grill heat up long enough for the nice grid marks but that's ok. I put on a ciabatta bun with a herbal goat cheese recipe I have.
I Didn't realize I was out of mushrooms and onions and I didn't feel like running out to the store. I also use Oakridge bbq rub santa maria blend.
The last pic was a little to rare for me so I had to cook longer. This maybe my new favorite steak.
http://i701.photobucket.com/albums/ww16/jsperk/2011-11-27_22-36-37_434.jpghttp://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_18-23-27_541.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-08-16_906.jpghttp://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-10-42_299.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-16-04_588.jpghttp://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-16-58_887.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-18-09_936.jpghttp://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-18-48_579.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2011-11-28_19-31-11_870.jpg

1FUNVET
11-29-2011, 10:59 AM
Last pic is how i like my steaks.:becky:

BigBobBQ
11-29-2011, 11:10 AM
looks like a mighty fine steak right there.

Ryan Chester
11-29-2011, 12:14 PM
Nice work! I love flat irons!

Jack of Spades
11-29-2011, 12:29 PM
I too missed the boat on these steaks until this summer. I for some strange reason thought they were tough like London Broil.

Lesson learned.

jsperk
11-29-2011, 12:51 PM
Thanks everyone. I always passed them up thinking they would be like London Broil also. I just couldn't believe how tender they were.

OutlawSwine
11-29-2011, 01:15 PM
Looks great.
The last pic is exactly how I like mine. Rare.

Lastrites
11-29-2011, 03:57 PM
Great last two pictures, just how my wife likes hers (DOA) and how I like mine a step above mooing.:-D

J_Don
11-29-2011, 05:37 PM
I agree pretty much with everyone else on the last pic. Justy right for me too. As for London Broil I have had some come out Great, juicy and tender and then I have had some to dry and tough as nails. Go figure. Thanks for the post and pron. :becky:

Dave S
11-29-2011, 05:44 PM
I love to marinate them, grill and slice thin across the grain. So Pharking good.

Boshizzle
11-29-2011, 08:16 PM
Nice pron! FI steaks are delicious! A local grocery store had FIs on sale for about $3.50 a pound the day before TG. I bought all of the ~1 pounders they had and put them in the freezer.

caseydog
11-29-2011, 08:28 PM
Thanks everyone. I always passed them up thinking they would be like London Broil also. I just couldn't believe how tender they were.

You can cook and serve them just like London broil, but they are so much more tender and flavorful.

I love Flat Iron steak, and when it goes on sale, I buy a bunch of it to freeze and cook later.

CD

jason p
11-29-2011, 09:16 PM
I thought they were the same as a london broil also, looks delicous

jsperk
11-29-2011, 09:27 PM
Thanks again everyone. My local store has them all the time for $3.99 a pound. That one was a little over 12 oz for $3.15. I like how they sell them in single pack. The NY strips and porter house, delmonico's are in bigger packs. I just like to buy one steak most of the time so these work out great.

normstar
11-29-2011, 09:37 PM
Flat iron is one of the most tender cuts of beef. But don't cook it past medium!!! Med-rare is best, as usual with any good cut of meat.

Pyle's BBQ
11-29-2011, 10:39 PM
The last picture is too done for me.:becky: This is a great steak. My problem now is that everyone and there brother wants it now and it is up to $5.99/lb.

kcmike
11-30-2011, 10:07 AM
Looks PERFECT to me!!

likeadeere
11-30-2011, 10:34 AM
You can thank the "Beef Checkoff" system for your Flat iron steaks. You know the "beef, it's whats for dinner" ads? That is funded by the 'Beef Checkoff'. The flat iron steak was created just recently back in 2002-2003. In an attempt to try and bring another marketable cut of beef to the market. The flat iron steak is actually cut from the high shoulder portion of the beef, aka the Chuck. London broil, actually is a 'method' of cooking beef usually refers to the 'flank' cut, a lower abdominal muscle.

Although, london broil, in my experience seems to be used loosely in some stores, cuz I've seen top round labeled as 'London Broil'. A couple of interesting things about flat iron steaks is that the North American Meat Processor (NAMP) consider it the second most tender cut of beef next to the tenderloin. And we all know how much a tenderloin cost. Secondly the beef carcass only yields about 2 to 4 cuts of flat iron steak, depending on how you slice it, wherein a top sirloin cut can yield between 16 and 20.
Keep eating your BEEF!

Just FYI, from your cattleman brethren.

Bbq Bubba
11-30-2011, 10:40 AM
Outstanding! :thumb:

jsperk
11-30-2011, 10:46 AM
You can thank the "Beef Checkoff" system for your Flat iron steaks. You know the "beef, it's whats for dinner" ads? That is funded by the 'Beef Checkoff'. The flat iron steak was created just recently back in 2002-2003. In an attempt to try and bring another marketable cut of beef to the market. The flat iron steak is actually cut from the high shoulder portion of the beef, aka the Chuck. London broil, actually is a 'method' of cooking beef usually refers to the 'flank' cut, a lower abdominal muscle.

Although, london broil, in my experience seems to be used loosely in some stores, cuz I've seen top round labeled as 'London Broil'. A couple of interesting things about flat iron steaks is that the North American Meat Processor (NAMP) consider it the second most tender cut of beef next to the tenderloin. And we all know how much a tenderloin cost. Secondly the beef carcass only yields about 2 to 4 cuts of flat iron steak, depending on how you slice it, wherein a top sirloin cut can yield between 16 and 20.
Keep eating your BEEF!

Just FYI, from your cattleman brethren.
I never cooked a sirloin steak, are hey tender like a flat iron? I have done chuck steaks and they did not turn out to good. There was to much fat and it wasn't very tender.

bigzthamoose
11-30-2011, 12:30 PM
Like everyone, i didnt even look at those cuts until this summer. It was my favorite steak period. I marinated in some beer and herford house marinade, used some beef rub, throw it on high heat, flip it over and done, like it med rare at most. Its excellent

Dave S
11-30-2011, 05:04 PM
Do you marinate it or just season and grill?

You can cook and serve them just like London broil, but they are so much more tender and flavorful.

I love Flat Iron steak, and when it goes on sale, I buy a bunch of it to freeze and cook later.

CD