Didn't let this flat iron come to temp completely before starting the cook but hey, we all make questionable choices sometimes I guess.
Started dry brine around 23.00 yesterday evening, it sat in the fridge for about 19 hours.
Seared in butter and olive oil for 45 sec per side, then another 20 sec per side. Rested it in a 50c oven for just under 10 minutes waiting for the potatoes and mushrooms. I'm just as unimpressed with the amount of mushrooms as you probably.
Topped this one with some super spicy homemade compound butter.
Although I'd say it was a bit too rare for a flat iron, I wouldn't necessarily try to recreate this result, it was still very tasty, was also surprised with the tenderness on it. Anyone ever tried flat-iron beef tataki? Guess it can work.
by Bonk-monk_
31 Comments
r/steakortuna
I’d rather have a little over than under, not a fan of gummy steak.
That depends entirely on what you’re cooking
You really did not risk overcooking
A little too rare for me, but if I were a guest at your place I would gladly eat it.
So coming to temp makes zero difference in how the meat cooks. It just needed more time to cook through
This looks tasty af, would smash
Yeah!!!! 100
Nice looking Seared Ahi
Had this for lunch today. Cast-iron sear to internal temp of 105. Perfect.
Why do you eat cold meat?
I’d put that meat in my mouth
Way too raw for me. That’s not even rare and looks cold in the middle. Also, the flatiron is a lesser cut that is far too chewy to be cooked like that.
You’ve got a good start, good cut with some intramuscular fat… but then the intramuscular fat isn’t rendered. Which means the center of the steak never reached 130ºF.
That sort of also makes 19 hours of “dry brine” kind of moot… The point of a brine is to get the steak juice to increase in tonicity with a solute (in this case, salt). This process happens much faster in room temperature air (the air not the steak). But essential to this process is also rendering the fat so that the fat absorbs the aromatized, salted steak juice.
Instead of resting in an oven for ten minutes, baste for ten minutes with butter, shallots, garlic, rosemary, thyme and tarragon… tilting the pan back and forth as needed to circulate the juices across the bottom of the steak. The steak takes up the juices and aromatics, evaporates off some water, further reducing and concentrating that flavor. That steak juice also gets taken up by the rendered fat which, as it cools, traps the flavor in the fat, both extramuscular and intramuscular.
When you cut into the steak, it’s shimmering with aromatized, buttery steak juice (no ovens, no gimmicks, just a flame and a pan):
https://preview.redd.it/p0ziq4q04ygg1.jpeg?width=4032&format=pjpg&auto=webp&s=70f144204fa2d09e37d439e01934a0d87609e1b3
I’d go just a touch more to get that white fat marbling gone.
But only until it is just barely gone.
It’s so close to being perfect
Sliced a lil thinner and that’s a perfect steak to me
Under? Looks perfect to me!
Would eat
I’d be happy with that. But it’s blue rare.
The under rated flat iron. Delicious and looks perfect from here.
Some cuts I don’t mind a little over like sirloin tips or ribeye. Once that fat fully renders and until it’s dry it’s fine by me. Non-rendered fat is not my favorite.
For this cut I’d disagree depending on what temperature you would consider cooked.
https://preview.redd.it/br295pnfbygg1.jpeg?width=500&format=pjpg&auto=webp&s=6e49dcdc55d137bfb831fdf7b8ea57cdff8761ed
You cooked it like a tuna steak
Better room temp than fridge temp before sear.
too rare makes it too chewy sometimes
Is this tuna?? 😳
Just gagged down a piece of salmon. I wish it was this.
Searing at 40 seconds and then 20 seconds is crazy. It’s raw. I will eat raw beef, but acting like that’s enough time to cook a piece of meat is crazy. Furthermore, acting like the flat iron not coming to temp before starting the cook is why it turned out like this is equally crazy.
The craziest part might be how meticulous you were with the entire process only to cook it like you’ve never cooked a steak in your life.
https://preview.redd.it/hct2vqida0hg1.jpeg?width=1024&format=pjpg&auto=webp&s=177e38c3ae0535c0383ff2f1c571f22fdb5157ad
That’s what ya call blue-rare.