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Meat sprinkled sparceley with Montreal Steak Seasoning and rested to room temp. Medium high cast iron skillet to medium rare. Usually ribeye or strip but found a beautifully marbled Flat Iron at my Walmart Neighborhood market and cooked it this way. A very juicy and tender lower fat cut of beef IMHO. Will now be on the lookout for this cut to cook at home and save the ribeye for restaurants!
So, many of you don't make pot roast, braised short ribs, beef stews, carna asada, etc.?
Sure, but my *favorite* is seared steak over f'in hot charcoal to a perfect medium rare.
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