DrewZ
Knows what a fatty is.
- Joined
- Apr 3, 2014
- Location
- Cranford...
The local market had flat iron steaks on sale, so I decided to take one for a test run
Light slather of mustard and olive oil. Sprinkled with Cash Cow and McCormick's Worcestershire Pub rubs. Off the the fridge for a few hour rest.
Never grilled romaine before. Sprinkled with olive oil, salt and pepper.
To the kettle for a reverse sear.
Then the hard sear after reaching about 125 IT
Then the romaine
Finished Romaine with some freshly grated Reggiano
In all the excitement, I neglected to take any plated pics, but the little bit of leftover flat iron steak made a damn fine sandwich the next day . . .
Light slather of mustard and olive oil. Sprinkled with Cash Cow and McCormick's Worcestershire Pub rubs. Off the the fridge for a few hour rest.
Never grilled romaine before. Sprinkled with olive oil, salt and pepper.
To the kettle for a reverse sear.
Then the hard sear after reaching about 125 IT
Then the romaine
Finished Romaine with some freshly grated Reggiano
In all the excitement, I neglected to take any plated pics, but the little bit of leftover flat iron steak made a damn fine sandwich the next day . . .