Flat Iron Steak

Cafe Society
1

Is there any way to cook a flat iron steak without a barbecue grill?

2

http://www.8legged.com/DeepFriedLive/DFL01_07.html

You need a cast iron skillet to do it right.

3

We tried flat iron steak for the first time last week. It was too windy to use the grill, so we broiled it.

I was really impressed at the tenderness. Heck, I think it’s the most tender piece of beef we’ve ever had. But it didn’t have the flavor of a ribeye, maybe because it was so lean, so if we have it again, we’ll marinate it.

4

[QUOTE=AuntiePam]
if we have it again, we’ll marinate it.
[/QUOTE]

I grilled tonight, but in reference to a marinade, I cut this with my fork.

5

I generally cook my steak over a high heat so it jas a good char on the outside and is med rare in the middle. It takes about 4 minutes a side for a loin strip. That method does not work with a flatiron steak as it makes it tough. The recipe that was linked to uses a med heat for 5-7 minutes per-side, that is important to note.

6

[QUOTE=AuntiePam]
I was really impressed at the tenderness. Heck, I think it’s the most tender piece of beef we’ve ever had. But it didn’t have the flavor of a ribeye, maybe because it was so lean, so if we have it again, we’ll marinate it.
[/QUOTE]
This was our impression too, even though we were able to grill it. I was so surprised by the cut I’d considered a thread and am glad to see amarinth went ahead with it.

Is this actually a new cut (as it states on our particular package) or just the remarketing of an old one? It’s a good choice to keep in reserve in the freezer for nights when you suddenly find yourself without a ready main course.

While I don’t have it with me, the tag on the packaging had cooking instructions, temp and time, for the grill and the broiler.

7

Looks like it’s a new cut: Flat Iron Steak

I’ve only had them a couple of times, they’re not bad. Now that I finally have a grill, I’ll probably give it another shot.

8

Sounds like the beef marketers are at it again; we have to pay high prices for the formerly cheap cuts, flank and skirt steak, now, it looks like they’re trying to cast chuck as a premium cut. It’s chuck; it should be cheap. Don’t buy into the hype.

9

[QUOTE=An Arky]
Sounds like the beef marketers are at it again;
[/QUOTE]

Could be. It is inexpensive, tender and tasty. They will probably double or triple the price once Mrs. Plant requires it for romantic dinners. :rolleyes: