Just got some last week that looked like these. I just cut them into 3 large pieces and threw them on the grill and pulled them at 130 ish. Very tender and a great underated cut in my opinion. The thickness varies slightly and that’s why I cut them to be able to pull at different times according to doneness but it probably isn’t necessary. I was worried the thick white parts would be chewy and an issue but they weren’t that bad.
Chaotic424242
Heat
Remarkable_Year_5618
Remove silver skin , dry brine, reverse sear and then finish in hot pan with herbs and garlic
SoUpInYa
A little rare for me, bud
DemandImmediate1288
Man those look good!!! Silver skin already off, just waiting to be seasoned or brined and some high heat. Enjoy!!
Bushido_Plan
They look fantastic.
o_hey_its_Griner
Go find yourself a bigass mound of lump charcoal, some salt, stick of butter, and pepper mill mounted to an electric drill.
Once you find those, then let us know what time we eat.
mtbguy1981
I cooked one sous vide this weekend, 128° for 3 hours then a hard sear on the grill. So good, nice, rich, beefy flavor.
galspanic
I cook these in my 950° pizza oven and love the way they come out. They’re just all around awesome steaks.
EnnWhyCee
For someone asking for advice, you’re very aggressive with ignoring advice and taking about your dry brine instead.
wehaditall77
Flat irons are bomb. Generously salt and pan fry in a cast iron skillet to MR. Doesn’t need pepper.
someoldbagofbones
I loved cutting these out of whole clod and taking them for myself. Flat iron is primo for fajitas.
BigDaddyFatSax
Chimichurri
School_North
Those aren’t trimmed correctly the one on the left will be tough
arbarnes
Not positive, but those look like top blade steaks. Especially the one on the left. They’re the same cut (infraspinatus), but in order to be considered a flat iron the fascia needs to be removed.
But that’s okay, they’ll still be delicious. Just cut around the gristle.
GolfArgh
Sorry but those look like crap.
GimmeLuv-69
I made one last night. I love to sous vide those and finish in the cast iron skillet.
bacon59
I retrim these to remove gristle and silverskin, and cut into portion size steaks. Trim gets chopped for burger
27 Comments
Salt, pepper, a hot surface?
Salt, pepper, seasoning of your choice?
Ah shit, sorry, I meant via trimming. I fully plan on seasoning
May want to try cooking them
May need to feel around and see if there is that strap of sinew in there, trim it out.
https://youtu.be/Ocz8GpfI5nk?si=xGW3iPJ9IBMpacku
No silver skin. GTG.
How much $?
Just got some last week that looked like these. I just cut them into 3 large pieces and threw them on the grill and pulled them at 130 ish. Very tender and a great underated cut in my opinion. The thickness varies slightly and that’s why I cut them to be able to pull at different times according to doneness but it probably isn’t necessary.
I was worried the thick white parts would be chewy and an issue but they weren’t that bad.
Heat
Remove silver skin , dry brine, reverse sear and then finish in hot pan with herbs and garlic
A little rare for me, bud
Man those look good!!! Silver skin already off, just waiting to be seasoned or brined and some high heat. Enjoy!!
They look fantastic.
Go find yourself a bigass mound of lump charcoal, some salt, stick of butter, and pepper mill mounted to an electric drill.
Once you find those, then let us know what time we eat.
I cooked one sous vide this weekend, 128° for 3 hours then a hard sear on the grill. So good, nice, rich, beefy flavor.
I cook these in my 950° pizza oven and love the way they come out. They’re just all around awesome steaks.
For someone asking for advice, you’re very aggressive with ignoring advice and taking about your dry brine instead.
Flat irons are bomb. Generously salt and pan fry in a cast iron skillet to MR. Doesn’t need pepper.
I loved cutting these out of whole clod and taking them for myself. Flat iron is primo for fajitas.
Chimichurri
Those aren’t trimmed correctly the one on the left will be tough
Not positive, but those look like top blade steaks. Especially the one on the left. They’re the same cut (infraspinatus), but in order to be considered a flat iron the fascia needs to be removed.
But that’s okay, they’ll still be delicious. Just cut around the gristle.
Sorry but those look like crap.
I made one last night. I love to sous vide those and finish in the cast iron skillet.
I retrim these to remove gristle and silverskin, and cut into portion size steaks. Trim gets chopped for burger
Some of that nerve is still in there for sure.
Man. COSTCO here doesn’t carry flatiron yet