flat iron steak recipe

[Capt. Cave Man]

Originally Posted by Bmateo

My favorite budget steak is still the Chuck-eye. In fact, if it's a good cut, it's just my favorite steak, budget or not...

Poor mans ribeye. It is a really good cut. Plenty of fat w/great taste.



IMO, tenderloin is the most over rated cut there is. All it is....is tender. No fat = no flavor. Ya gotta wrap it in bacon, mushrooms/pastry, cover in sauce, .....just to add flavor.

Just say'n. To each their own, I know the wife likes tenderloin.


For me, make it a tri-tip or brisket, smoked.

[didee]

Thanks everyone.

Here's what I ended up doing. I rubbed it with coarse kosher salt and let it sit uncovered in the refrigerator for ~30 hours. Then I rubbed it with olive oil and threw it on the grill (thankfully, it was a mild day). I originally didn't plan to grill it, but I didn't want to smell up the house with pan cooking beef in the midst of winter.

I grill by instinct so I can't say how long it was on, but I seared both sides and flipped it a time or two.

I let it sit for a long while (I actually planned on saving it to eat later, because it was brined it had to be cooked but I wasn't in the mood for it tonight). Then I took a test taste. Oh.my.god. It had a very buttery flavor and was utterly delicious. That's the only way I can think to describe it - buttery.

I'm glad I tried it and will definitely have it again. Gotta love grilling in December

[Capt. Cave Man]

Originally Posted by didee

Thanks everyone.

Here's what I ended up doing. I rubbed it with coarse kosher salt and let it sit uncovered in the refrigerator for ~30 hours. Then I rubbed it with olive oil and threw it on the grill (thankfully, it was a mild day). I originally didn't plan to grill it, but I didn't want to smell up the house with pan cooking beef in the midst of winter.

I grill by instinct so I can't say how long it was on, but I seared both sides and flipped it a time or two.

I let it sit for a long while (I actually planned on saving it to eat later, because it was brined it had to be cooked but I wasn't in the mood for it tonight). Then I took a test taste. Oh.my.god. It had a very buttery flavor and was utterly delicious. That's the only way I can think to describe it - buttery.

I'm glad I tried it and will definitely have it again. Gotta love grilling in December

You brined it? As in a salt, sugar, water?

[didee]

Originally Posted by Capt. Cave Man

You brined it? As in a salt, sugar, water?

Oh, no. I patted it down with coarse kosher salt and let it sit uncovered in the fridge for over a day. I didn't immerse in salt water.

[Capt. Cave Man]

Originally Posted by didee

Oh, no. I patted it down with coarse kosher salt and let it sit uncovered in the fridge for over a day. I didn't immerse in salt water.

Phewwww! I was worried there for a bit.

[chopin1020]

Here's a fool proof recipe for succulent flat iron steak: you don't have to use the marinade but it's really good one to learn. Oh, if you're not preparing a flat iron steak to a medium rare, you're ruining a good piece of meat:

Marinade: Makes about 1 ½ cups

1/3 cup Maggi Sauce (usually in the Asian section of any grocery store)
½ cup olive oil
1/3 cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ Tbsp. garlic powder
2 Tbsp. dried basil (crush in your hand before adding)
1 tsp. fresh ground black pepper
couple of shakes of hot sauce ( I use Sriracha hot chili sauce, found in most stores)

Place everything in a blender and blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over meat, cover and refrigerate for 4 hours or up to 8 hours.

The Steak: **please take the time to trim off any "silver skin"(gristle) before you start, it makes a difference in tenderness.

Heat the oven to 250 degrees.

Heat an oven proof skillet, (NOT a non-stick skillet), with a thin coating of oil over medium high heat until just starting to smoke. Take the steak directly from the marinade, if using, to the skillet and sear for about 1 minute on each side. If not using a marinade, season the steak with salt and pepper after you sear it.

Place the skillet with the steak into the oven and cook about 20 – 30 minutes or until the interior temperature of the steak is 140 – 145 degrees. NO HIGHER! Remove the skillet from the oven and remove the steak to a carving board and let rest 15 minutes.

Cut the steak into ¼” slices and serve.