Flat Iron Steak with fixings

[DINGLE]

I have not had a flat-iron steak and I dont doubt that it's good BUT...you'd put it up against a ribeye any day?? The ribeye is my favorite. Guess I'm gonna have to find a flat iron steak

[Kingudaroad]

Good old flat iron.Nice post.

[Abelman]

Nice job Steve , you don't need to sell me on a flat iron.

Bassman, go to King Soopers and order them. They carry them everyday on this side of the moutain. Since they're ealready in the system, it should be simple to get them there.

[Bassman]

Nice job Steve , you don't need to sell me on a flat iron.

Bassman, go to King Soopers and order them. They carry them everyday on this side of the moutain. Since they're ealready in the system, it should be simple to get them there.

Thanks, Pete. I haven't checked with City Market (western slope King Soopers). I'll take a drive today and look there.

[SmokyOkie]

You won't be sorry if you do.

[Bassman]

I just returned from Albertson's and while there guess what I saw? Flat iron steak! I'll be damned if I give them $4.99 a pound when I can catch ribeye on sale for that price. At least I know they have them here from time to time.

[Walking Dude]

I just returned from Albertson's and while there guess what I saw? Flat iron steak! I'll be damned if I give them $4.99 a pound when I can catch ribeye on sale for that price. At least I know they have them here from time to time.

Once you try a flat iron, you will EAT those words..........

[Bassman]

You may be right WD! Is that price high for that cut or should I wait for a sale?

[Walking Dude]

4.99/lb around here, its on sale..........but i can't believe you got RIBEYES for 4.99/lb.........they run about 8-9 bux a lb around here

[Abelman]

You may be right WD! Is that price high for that cut or should I wait for a sale?

BM, WD is right. At that price, it might be on sale already as I pay a $1 more per lb around here. I know it may not look like much but it is the best steak I have ever eaten and I don't mind paying $5.99 lb.

Looks can be deceiving but don't let this one fool you. Search under my name as I have done a couple/few threads on flat irons. It may give you some ideas.

[SmokinLee]

I have only had one, and where the heck do they come up with name as FLAT IRON STEAK Anyway? I thought it was a excellent cut.





QUOTE=Abelman;51752]BM, WD is right. At that price, it might be on sale already as I pay a $1 more per lb around here. I know it may not look like much but it is the best steak I have ever eaten and I don't mind paying $5.99 lb.

Looks can be deceiving but don't let this one fool you. Search under my name as I have done a couple/few threads on flat irons. It may give you some ideas.[/QUOTE]

[SmokyOkie]

VERY cool Okie... now that leftover hunk... a stuffed rolled roast perhaps? Yeah you could just cook to pull...but would it make a good roller?

There really isn't anything left over but the seam tissue. Maybe some of you have seen the top blade crosscut and sold as petite steak or charcoal steak, even sometimes patio steak. If you have, the seam in the middle is umisteakable (pun intended). the bulk of the seam tissue renders to gelatin if you cook it well done, but not at medium or medium rare, and IMHO, this little tidbit deserves to be pink. Right Steve?

I have not had a flat-iron steak and I dont doubt that it's good BUT...you'd put it up against a ribeye any day?? The ribeye is my favorite. Guess I'm gonna have to find a flat iron steak

Two totally different cuts and textures. I wouldn't put it up against ribeye, but then, I wouldn;t put ribeye up against it. The marbling is totally different as well as the muscle fiber. You can't cut it as thick as a ribeye either. You really just need to buy some and cook it. It will tell you what to do with it after a cook or two.

IMHO once again, about the only thing that makes better fajitas is hanger steak. I haven't used skirt or flank for fajitas since discovering these two excellent cuts of beef.

BTW, the last to blade I bought was under $2.00/lb., and if I'd had time, they would've separated the halves for me as well. I bought about 20#

[Walking Dude]

and IMHO, this little tidbit deserves to be pink. Right Steve?

yeap..........was great.........but i can see where taking this to a higher temp to get rid of the connective tissue woul'dt be bad either. But all in all, no matter how you cook this.......you will come back.

thankx for the heads up on the top blade "ROAST, i assume you are talking about" for that price.........kinda like buying a packer is cheaper, even if you want just the flat, then buying the flat seperate.

[sweet_magnolia]

Looks great, Dude! I love flat irons!!

[SmokyOkie]

I have only had one, and where the heck do they come up with name as FLAT IRON STEAK Anyway? I thought it was a excellent cut.

They call it a flat iron because it is shaped like the bottom of a flat iron.

yeap..........was great.........but i can see where taking this to a higher temp to get rid of the connective tissue woul'dt be bad either. But all in all, no matter how you cook this.......you will come back.

thankx for the heads up on the top blade "ROAST, i assume you are talking about" for that price.........kinda like buying a packer is cheaper, even if you want just the flat, then buying the flat seperate.

Sorry so slow to respond Steve, been kinda busy.

Yeah it is kinda the same except that with the top blade, you get two mirror image flat irons, one from each side of the seam.