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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-10-2018, 05:09 AM   #31
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Old 12-10-2018, 09:36 AM   #32
Mike Twangzer
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ssv3 ... please tell me about the texture of the meat. Is this like a tough chewy cut ? At $8/lb that seems like it's double the price of a costco prime tri-tip. I'll believe you on the flavor. Is it similar to ribeye texture when cooked ? Thanks.

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Old 12-10-2018, 10:20 AM   #33
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It can be tough if you slice with the grain. Slice against the grain and it is a huge difference.
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Old 12-10-2018, 10:38 AM   #34
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Flat iron comes from the chuck, top blade muscle. So it is generally more tender than a regular chuck steak, but depending on how it is butchered, there is sometimes a layer of connective tissue that you have to remove. If you don't, you will be sorry.

It is a good steak, but it aggravates the H out of me, that cuts, once considered, value cuts, are now some of the priciest. I guess it is just the world we live in.
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Old 12-10-2018, 11:17 AM   #35
Mike Twangzer
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Might give it a chance just to see the taste ... but it's hard to beat tri-tip at half the price. BTW ... perhaps a SV then sear is in order. I know I get spectacularly tender tri-tip that way.
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Old 12-10-2018, 11:18 AM   #36
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Our local Fry's (Kroger's to the rest of the world) used to do demos and this was the cut they were using. This has to be over 7 years ago or so, but the demo guy whispered, this is the best value out there, but once the world figures it out it will sky rocket in price. He was so right, normal price was 2,99 lb and often on sale for .99 lb. Sadly those days are gone, but it is a great cut to have in the freezer. quick defrost, season up and toss on a hot grill and slice.
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Old 12-10-2018, 11:31 AM   #37
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I always go ribeye when it comes to steaks, but I know I really should branch out 'cause there are other great cuts - like this one! That looks fantastic, Sako - all of it. I'll keep an eye out for those - thanks!
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Old 12-10-2018, 07:37 PM   #38
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Default Who Else Loves Flat Iron Steak?

I’ve only recently learned that I like flat iron steaks. Not sure I’m ready choose them over a ribeye but they are definitely a solid choice...

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