Anyone else becoming/already a fan of the flat-iron steak?

Discussion in 'The Okie Corral' started by slym2none, Jun 12, 2020.

  1. slym2none

    slym2none

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    It is fast becoming my favorite cut of steak. All the tenderness & flavor of the ribeye but with more consistent meat like a NY strip.

    This was lunch today, 12 ounces of pure protein, nothing else:
    IMG_2143.jpg
    It is best at medium-rare, it is actually not as tender the closer to "blue" you get from there. I had a little blue meat at the thickest part, but I endured.

    :)
     
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  2. winchester62

    winchester62

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    Shhhhhhhhhhhhhhhhhh....
    The internet ruins everything..
     
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  3. G26-Has-my-6

    G26-Has-my-6

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    Well, well, well...you learn something new every day. I'm gonna have to give this a whirl. I'm a huge steak fan, normally grilling filet or top sirloin.

    I see the alternate names for Flat Iron Steak are:

    top blade steak
    top blade filet
    shoulder top blade
     
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  4. cbetts1

    cbetts1

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    Yes, my ex learned about it a few years ago. Our boys don't like fat or gristle in their steaks. The Flat Iron is very lean. It is difficult to find in stores. I've only found it once at Costco but it was good. HEB has one once in awhile.

    It's like that Tri tip following in CA.

    It takes longer to cook than you would think based on thickness.
     
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  5. redrick

    redrick

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    I have been cooking a lot of London broils lately on the grill . It's a very lean steak and IMO , best if cooked medium rare .
     
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  6. JohnnyE

    JohnnyE

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    It's a great cut when you can find it. Some butchers I know say they don't bother to pull it out of the shoulder where it's found because it's too much work and too many people don't know what it is.

    Sometimes you have to grapple with that tendon running down it, but to get around that challenge it's perfect for cutting in to cubes for kabobs or running through the fondue pot.

    As a kid I was curious why there was an occasional tender piece of beef in grandma's otherwise rather tough pot roast. It must have been chunks of the flat iron.
     
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  7. skyfall

    skyfall

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    I have been told that I ruin a good steak because I order medium-well.I tried to explain several times that if you had seen as much blood as I have,that I do not want it coming out of what I am going too eat.
     
    Last edited: Jun 12, 2020
  8. Bud0505

    Bud0505

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    I’ve eaten a lot of flatiron steak. It WAS a cheaper less popular cut of steak. Unfortunately the food network has touted its virtues and prices have risen.
     
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  9. nitesit(+ an e)

    nitesit(+ an e) House Sitter and Cook

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    Flatiron is following beef brisket. What used to be an inexpensive piece of meat that was considered tricky to cook properly, is now more than double the cost it was ten years ago because of celebrity cooking shows and BBQ competitions.

    Flatiron cut thin on the bias is very very tender with a deep beef flavor.
     
  10. MaxB

    MaxB

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    It seems a lot of what used to be cheap food has gotten to be trendy. Marrow bones, beef short ribs, pork hocks to name a few.
     
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  11. Boo Berry

    Boo Berry Fair lady, your chariot awaits.

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  12. slym2none

    slym2none

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    Chicken wings have gotten ridiculously high on price over the past few years, too - around $3.49/lb in my area. Chichen legs, 99¢/lb. Good thing I am a "leg man" (when it comes to yard-bird).

    Then again, I also noticed as a whole, meat prices are going up in my area. I can't remember what it was for pork, but the cheapest beef I saw was $8.99/lb. Ground beef, sirloin steak, didn't matter, it was all at least $8.99/lb.

    Grr... (is a meat & potatoes man)
     
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  13. mmcbeat

    mmcbeat

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    I really like a good ribeye - rare. The more marble, the better. An ugly ribeye with a lot of fat in the market transforms itself on the grill to a great meal.

    The grocery store where I shop - on the date the meat reaches today’s “sell by”, they mark it down by 60-75%. Every once in a while I score eight or ten huge ribeyes for $4-5 each. A bunch of ugly brown ribeyes. Delish!
     
    Last edited: Jun 12, 2020
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  14. tarpleyg

    tarpleyg

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    But that's not blood. It's myoglobin.
     
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  15. Csv

    Csv

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    Flank steak on the Weber charcoal along with peppers and onions, makes great fajitas
     
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  16. nitesit(+ an e)

    nitesit(+ an e) House Sitter and Cook

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    I've done a flatiron cooked directly on white hot hardwood lump charcoal, about 60-seconds per side. Just brush some of the ash off and you'll never know how it was cooked after letting it rest in foil. But My Gosh the caramelized flavor and crust, and being a perfect medium rare inside, it just amazing!!!

    I checked today and flatiron is $10/lb around here. Sjirt Steak is a bit higher.

    I got the cooking idea from this Alton Brown Skirt Steak (which is a bit thinner) video and he was 100% right. Its incredible.


    View: https://www.youtube.com/watch?v=Q5y2voEWJ6U
     
    Last edited: Jun 12, 2020
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  17. dherloc

    dherloc X-Nuc

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    Nope. Ribeye all the way. Porterhouse a distant second.
     
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  18. MaxB

    MaxB

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    I have to agree. When I was a kid working in a small grocery store ~1960 a "rib steak" was a cheaper cut than a T-bone (porterhouse). The butcher told me that the rib steak was a far better piece of meat and people weren't very smart buying other steaks for more money.