hey all you flatiron steak eaters

[SmokyOkie]

All the responses on a recent poll have gotten my attention on the "Flatiron Steak". I've heard of them, even knew where the name came from. but always thought of them as just chuck meat and therefore not a worthy cut.

I've tried to study up on them and want to try a couple. The problem is that I'm not sure exactly what to but or how to cook and serve it.

I went to the store last night and they had 2 1/2# pieces of it. The peices looked way too thin to get a good sear on without overcooking them.

In the pic @ this link (one amongst many sites)
http://www.gourmetsleuth.com/flatironsteak.htm

you can see a line of gristle down the middle. Some sites said that the gristle should be removed. Others (this one included) say nothing about it.

My questions are this:
1) How thick should these steaks be?
2) Should the gristle be removed by the butcher, or by you after you get home, or does it need removed at all?
3)Do you cook them the same as you would a ribeye or strip (hot sear)
4) To serve, is there any special way to slice them before serving (like you might slice a London Broil thin and on a bias) or do you just plate up individual steaks.

Thanks for you help. I'm anxious to give a coule of these jewels a try.

 

[smokeyy]

You can cut them like that and you will have to put up with the gristle.
Most of the time they are cut lenght wise above and below the connective tissue so you have 2 nice fillets then you cook like any other good steak and cut on the bias.
Here is a good artical.
http://ard.unl.edu/rn/0302/steak.html

 

[MAsQue]

I usually find them in the store cross cut through the gristle and about 1/2 to 3/4 of an inch thick; as in the link Tim posted. I have yet to see one in the configuration Smokeyy talks about, but I remain hopeful.

I've tried them in just about any way that I'd use any other steak. Usually, I just throw some rub on them (Bad Byron's Butt Rub, or Blues Hawg, or one of my own) and saute' them for 3 or 4 minutes on a side in a cast iron skillet. When I have more time, I fire up the grill and cook them as I would any other steak; rare. I've tried them with garlic butter, Lyonnaisse sauce, Bordelaise sauce, Blair's Death Sauce - I've yet to find a way to screw them up, except by overcooking. I don't find the gristle objectionable and usually just cut it up and eat it. I've had steaks that were tougher than that gristle is. If I get a particularly tough piece, I just cut it out. They're a chitload less expensive than anything of comparable flavor and tenderness, enough so that I wouldn't feel bad if I experimented and ended up chucking a piece.

 

[vr6Cop]

I don't do a "normal" sear on mine, because I use Dr. BBQ's steak rub recipe, which has a good amount of sugar on them. I run the Egg to about 450 and go with it until ready. I usually slice it into a third length and a two-third length (small for wifey, big for me) before cooking, as she likes her steaks pretty well done. Flat irons are best when cooked at medium rare.

After they come off the grill and rest, I slice mine thin as if I were slicing for a fajita. That way, the juices get all over the plate and add yummy goodness to everything. :razz:

 

[Bill-Chicago]

Thin and on a bias is how Rachel Ray was doing it last night on Tasty Travels (or the night before, I tape everything she has on TV) so it must be right

 

[SmokyOkie]

I'm familiar with the "Chuckeye" which comes from directly in front of the ribeye. There is a steak that I've tried before called "Chuck tender" that has the line of gristle down the middle. Is it possible that it is one in the same as the flatiron?

 

[bbqjoe]

I can say this about the F.I. steak, it is a very dense piece of meat, with very little marbling. It reminds me of cooking 95/5 burger. It just sits there on the grill, and doesn't do much. It also takes a bit longer to cook than most steaks, but works well with marinades, esp a bourbon street.

 

[Bottles 'n Bones BBQ]

I don't do a "normal" sear on mine, because I use Dr. BBQ's steak rub recipe, which has a good amount of sugar on them. I run the Egg to about 450 and go with it until ready. I usually slice it into a third length and a two-third length (small for wifey, big for me) before cooking, as she likes her steaks pretty well done. Flat irons are best when cooked at medium rare.

After they come off the grill and rest, I slice mine thin as if I were slicing for a fajita. That way, the juices get all over the plate and add yummy goodness to everything. :razz:

I do mine 625~650* for 2 minutes each side and let it rest on the board until Ma gets the crumb snatchers to the table (I'd might even cook 'em hotter, but haven't figured out yet how to get the farkin' thing that hot). Perfect rare w/the end pieces being medium~rare. No benefit I can see at cooking them at that temp other than having the timing just right to my liking and the blue flame shooting out the top of the egg after dark is pretty damn cool...

We did a couple a few weeks ago when my Dad and his wife were in from the PRC. Because of poor scheduling they (the steaks) marinated in steak rub and Cajun Power garlic sauce for 3 days and turned out great. Dad and I stayed marinated in Missouri wines and Smithwick's....:wink:

 

[Rick's Tropical Delight]

here's few things i've done with them :biggrin:

 

[Jaberwabee]

Rick you are making me practice with my SLR more and more. Are you using the 18-135 in the kit?

 

[Rick's Tropical Delight]

Rick you are making me practice with my SLR more and more. Are you using the 18-135 in the kit?

yep... hey look... i'm a smokin farker! :biggrin:

 

[Brauma]

yep... hey look... i'm a smokin farker! :biggrin:

Not only that but you're a picture taking fool!! :wink: :lol:

 

[Rick's Tropical Delight]

Not only that but you're a picture taking fool!! :wink: :lol:

i can't stop

 

[SmokyOkie]

I think I'm starting to "get the picture(s)" now. Thanx for the help Rick, and for the appetite boost as well. I may have to go buy a couple of them @ noon and cook 'em up tonight.

 

[Bill-Chicago]

Whats with using margarine Rick?

You need budda on that bread (and on the presliced steak!)

 

[Rick's Tropical Delight]

I think I'm starting to "get the picture(s)" now. Thanx for the help Rick, and for the appetite boost as well. I may have to go buy a couple of them @ noon and cook 'em up tonight.

sorry... got carried away.

Whats with using margarine Rick?

You need budda on that bread (and on the presliced steak!)

huh? :shock:

 

[Brauma]

Ok, that does it. Ive never been to Ohio. Rick, Im moving in next door. See ya soon!

 

[Rick's Tropical Delight]

Ok, that does it. Ive never been to Ohio. Rick, Im moving in next door. See ya soon!

bring it! :biggrin:

i have a few more............