Favorite Steak ?..... Favorite Side ? ..... Etc.

[Abelman]

Dont see those around here, whats the other name for them isnt it a skirt steak?

No, a lot of folks think it's a skirt steak by the looks of it. A flat iron is cut from the shoulder. The skirt comes from the back end and is much thougher.

Do yourself a favor and ask your butcher about it and see if you can get a cut. It might not look like much when you see it, but trust me, it's great. It's also known as a Top Blade Steak if he doesn't recognize flat iron.

I grill mine at 400 for about 10 minutes total to med rare, 135. Cut across the grain to slice and you won't need a knife at the table.

[Fishawn]

Damn Pete.... Somehow Spaghetti just did not cut it for dinner after that!...lol... I need to grab another one... I'm typically Tri-Tip or Filet.... Care to reveal any special marinades?.. Seasonings, etc?... I typically go EVOO, Kosher Salt and Fresh cracked Black Pepper on Beef, but I'm all ears.....

[Abelman]

Thanks Fish but I'm sure you had some good vittles none the less .

As far as how I do these, I use two different ways. First off, I have now started salting all my steaks. It works like a charm. For a FI, I only salt it for 15 minutes and then rinse and pat dry. Not that it really needs it but it just melts more so with salting.

So, the original way I started doing them (pic above) is marinating them in a Kroger jerk marinade which is not really a jerk sauce as it has some sweetness to it. Strangely, it is very good but by no means a jerk sauce.

The way I have been doing them of late is no marinade but rather using a compound butter with crushed garlic and ground cillantro. I put it on the meat while grilling and do the meat covered. When I flip it at 5 minutes, the other side gets a shot of CB. I pull them off at 135. Normally, it's about 10 minutes total since they are so thin as you know.

I always rest them wrapped in HD foil for 10 minutes before serving and reserve the juices to pour on the meat. We don't sauce them as there isn't any need to with all the taste and flavor.

You could easily marinate them in your favorite, use the compound butter after the cook while it's resting. I haven't tried that yet but will shortly to see how it all plays out.

Hope that helps a bit. It works for us but I know everyone has their favorites.

[Critterhunter]

I think Ribeyes rocked this whole thread?Course in Washington the math might be differentAnd I want mine with a BUSCH LIGHT

[Fishawn]

Yeah..... Much to my dismay, it appears that the Ribeye is the "overall" Grand Champion..... But I demand a recount.... Tenderloin in 2011

[scpatterson]

I like a Huge Sirloin cooked over a screaming hot oak fire on my fire pit at home. Real heavy char on the outside and Medium rare inside with shite load of salt and fresh black pepper and a piece of white sanwich bread to get all the juice left over..
and a Home made Wicked Monk beer to finish it all off..or two maybe 3 and possibly 4

I gotta add that I had Zebra steak in Africa and it was cooked the same as above and it is pretty damn good but is little too lean

[Abelman]

Personally, I'm glad to see the Ribeye ran away with this. It's all a matter of supply and demand and thus pricing.

Everyone should buy ribeyes and stay away from the flat iron. All my posts were really a joke so I really don't think you would like them. No reason to drive up the price on an inferior piece of meat

[Richtee]

Everyone should buy ribeyes and stay away from the flat iron. All my posts were really a joke so I really don't think you would like them. No reason to drive up the price on an inferior piece of meat

Heh... yeah, damned crappy flat-iron anyway.

Case in point: Tri-tip. WTF? But similarly- only 2 per cow...err I think...

[Critterhunter]

I know what you mean.Years ago I was buying this weird cut of meat really cheap called tri-tip tasted damn good.Now it's a designer cut

[Critterhunter]

I like a Huge Sirloin cooked over a screaming hot oak fire on my fire pit at home. Real heavy char on the outside and Medium rare inside with shite load of salt and fresh black pepper and a piece of white sanwich bread to get all the juice left over..
and a Home made Wicked Monk beer to finish it all off..or two maybe 3 and possibly 4

I gotta add that I had Zebra steak in Africa and it was cooked the same as above and it is pretty damn good but is little too lean

They have Oak in Africa?

[Fishawn]

They have Oak in Africa?

They get Beef in Oregon? ....... I thought you were talkin Alpaca?... WTF?

[Critterhunter]

They get Beef in Oregon? ....... I thought you were talkin Alpaca?... WTF?

Tonight you win!

[scpatterson]

They have Oak in Africa?

I always travel with a bag full just in case!!! They have Oak but is a Mexican Oak blend that originated in Germany and is cross Pollinated with a fern from Ohio....I think anyway

[Richtee]

They have Oak but is a Mexican Oak blend that originated in Germany and is cross Pollinated with a fern from Ohio....I think anyway

Heheh Buckeye fern, no doubt... LOL!

Signed, an eviscerated U of M fan

[massive meat pipe]

Not really sure what my favorite is....but I just wanted to see more of the Oklohoma Sooners chick.....