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Author Topic: Flat Iron Steak  (Read 1078 times)

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ZCZ

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Flat Iron Steak
« on: April 01, 2019, 09:25:43 PM »
I have never had or cooked one of these but it looks absolutely fabulous. Plus the added bonus of his steak cooking technique. Don’t think I’ve seen these at Costco. May have to go to the local butcher.

Enjoy!

https://youtu.be/46eRIxVxkG8

Z
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glitchy

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Re: Flat Iron Steak
« Reply #1 on: April 01, 2019, 09:34:18 PM »
I’ve cooked many flat irons, very popular south of your border  8) I can usually pick them up around $6 or $7/lb and they’re pretty darn good for steak at that price.
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pmillen

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Re: Flat Iron Steak
« Reply #2 on: April 01, 2019, 09:37:42 PM »
Good steak.  My father and I cut them from the chuck (shoulder), not the hind quarter as he displayed.  We labeled it Shoulder Blade Steak.

EDIT:  The material shown removed by way of a butterfly cut is the shoulder tendon.
« Last Edit: April 01, 2019, 10:21:39 PM by pmillen »
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Paul

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Darwin

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Re: Flat Iron Steak
« Reply #3 on: April 01, 2019, 09:58:11 PM »
I find them in vacuum packs from the meat suppliers.  Usually 6 or 7 $ /#.  Follow the rules and it's a good eat.
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Fire708

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Re: Flat Iron Steak
« Reply #4 on: April 02, 2019, 10:45:14 AM »
For some reason I’ve always been afraid to buy flatiron fearing it would be tough and I’d over cook it. I’ll definitely buy some now.

Thank you!
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rdsbucks

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Re: Flat Iron Steak
« Reply #5 on: April 02, 2019, 11:17:42 AM »
It is so good. If you have a Kroger nearby, they sell them all the time. And it's often on sale. Great on the PG500 I have.
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Conumdrum

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Re: Flat Iron Steak
« Reply #6 on: April 02, 2019, 11:24:38 AM »
Amazing steak!  Marinate, or not.  Cook fast and hot then off to the side to get to temp.  I slice against the grain on a bias and put some red wine chimichurri on top.  I used to get prime from my butcher, then I retired and cut back on $12 lb meat.
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Bentley

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Re: Flat Iron Steak
« Reply #7 on: April 02, 2019, 04:42:13 PM »
Not sure I have had this one, as I think I always get it confused with the Hanger...Will probably find out they are the same...
« Last Edit: April 02, 2019, 11:46:01 PM by Bentley »
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yorkdude

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Re: Flat Iron Steak
« Reply #8 on: April 02, 2019, 05:06:55 PM »
Quote from: Bentley on April 02, 2019, 04:42:13 PM
Not sure I have had this one, as I thinkI always get it confused with the Hanger...Will probably find out they are the same...
Not sure if that is the case or not but a butcher we use calls them skirt, flank, hangar and refers to them all as "flapmeat". Don't know how accurate that is but those are terms he uses when I go after them.
As a side note, it is my new go to for jerky, it is phenomenal.
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Bar-B-Lew

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Re: Flat Iron Steak
« Reply #9 on: April 02, 2019, 05:34:59 PM »
Quote from: yorkdude on April 02, 2019, 05:06:55 PM
Quote from: Bentley on April 02, 2019, 04:42:13 PM
Not sure I have had this one, as I thinkI always get it confused with the Hanger...Will probably find out they are the same...
Not sure if that is the case or not but a butcher we use calls them skirt, flank, hangar and refers to them all as "flapmeat". Don't know how accurate that is but those are terms he uses when I go after them.
As a side note, it is my new go to for jerky, it is phenomenal.

That is some expensive jerky.

I was under the impression that the Flat Iron steak was inside of the beef clod somewhere.
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pmillen

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Re: Flat Iron Steak
« Reply #10 on: April 02, 2019, 10:59:02 PM »
Quote from: Bar-B-Lew on April 02, 2019, 05:34:59 PM
I was under the impression that the Flat Iron steak was inside of the beef clod somewhere.

Exactly.
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Paul

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Bentley

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Re: Flat Iron Steak
« Reply #11 on: April 02, 2019, 11:48:10 PM »
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ZCZ

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Re: Flat Iron Steak
« Reply #12 on: April 03, 2019, 04:40:09 PM »
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pmillen

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Re: Flat Iron Steak
« Reply #13 on: April 03, 2019, 06:20:47 PM »
That's a good find, Bentley.

His clod looks smaller than what I currently see.
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Paul

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Bentley

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Re: Flat Iron Steak
« Reply #14 on: April 03, 2019, 11:59:31 PM »
I thought they were 20+ pounds....
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