http://en.wikipedia.org/wiki/Flat_iron_steak http://www.askthemeatman.com/flat_iron_steak.htm http://ard.unl.edu/rn/0302/steak.html Just so we know what we are talking about. I have been meaning to get around to trying this new steak now for about a year. I actually have already spent a bit of time perusing a good cheap cut that will not disappoint. My solution is a thick cut of sirloin and not a lot of fancy stuff just flame broiled over hickory, Apple, or more recently I'm coming around to liking mesquite. Finally Since I replaced my grill grids... ( hey that’s another thread I learned a lot about what is on the market on parts supply wholesalers and have actually considered getting a good mig welder and investing in some mid grade stainless 14" bar there is a good profit potential) Any way to get back on track I finally got me a flat iron steak. Here is what proceeded. OK dmsan it that’s some good tequila I may have to finish this tomattow all of a sudden my typing sucks again/
Catching my snap. So here are the pics with time stamp the idea to gauge the exact time and temp a specific weight of steak is cook and adjust from there. Fresh from the store never frozen ....by me at least To see the exact weight and price per pound as a reference Getting started preheat the grill nothing what so ever out of the package close the lid to sear in the juices (this is about the minimal tem you could perceivable sear in juices) It doesn’t take long the initial cooking of the top layer attempts to prevent the pushing of juices through the top before flipping admittedly a theory on my part. For the fattier cuts I do not bother with this idea. i.e. ribeye tick toc.. looking for those juices to start this time I'll flip almost immediately for probably a rare steak then in the future for medium rare will adjust by an extra min or so after the juices start to come thru. Ummm hmmm. Ah ha Looks about time to flip? Notice that I may spin my steak around 180 degrees or better yet something between that and 90 in an attempt to pursue that optimal cross hatch pattern but .... ONLY FLIP IT ONCE DAMN IT!!!! that the whole idea of this post is to document so there is no guessing and no need to feel like you need to obsessively turn your steak drying it our more each time. (Although these fatty cuts are much more forgiving I must confess) Ok it's hard to tell by looking if this is clear juice but when attempting to perfect your steak take note of when the juices start to run clear instead of bloody. close the lid and see what the temp is in a minute. Different grills, tanks at different levels... = different temps given the same adjustment at the valve. OK Ready? Maybe? looking at the bottom. Im thinking this steak looks dry but the spatula tells me different How thick still? Still cooking on the plate a few min before slicing take note of the juice escaping before cutting. Started cutting from the obvious thickest end at an angle looking to cut at least somewhat against the grain (the steak was already sliced for the most part against the grain as it well should have been, could have flipped it over or spun around same effect of a better slice. camera angle to demonstrate. Perfect! More of the same. Ok the steak was not a disappointment. But it was not a fillet either. All that buildup and I wanted something big so fuckit I'm opening this Anejo grade tequila 1 pt margarita mix, 1 part Sour mix, four parts Chinaco ice shaken. I'm getting pissed cause this taste more like a blanco grade! or a mescal. Take a shot (what I should have done first anyways and now I feel bad cause I was wrong. As a matter of fact it was so smooth I hardly noticed anything but a buttery warm flavor till I exhaled. It is a smooth one. My bad for getting cheap mixers. As for Flat Iron Steak. It is much like the reviews you read on the internet. Surprisingly tender mine was rare and did not need to be. For those who do not understand I'll take two extremes Round steak is extremely lean and strong flavored. If you wanted to make a steak out of a round steak (and you would not) cook it as lean as you can stand it. Or get ready to chew for a while. Prime Rib is fatty I would order one medium possibly even as much as medium well. The Flat Iron steak in my opinion is neither as meaty tasting as sirloin (so go ahead and marinate or spice it up) Nor is it as tender as Fillet cook it slower like you would a Ribeye and spice it up and it is an excellent deal for the money. It is not necessarily the greatest thing since sliced bread though.
Look you grill my meat and it goes not shrink it just gets harder. And the deal is my wife has to give it up when I want it it is in the contract you know.
I was mowing my lawn yesterday and this lady *slender and shapely kind of athletic around 30's to 40's* came by on her bike with her husband. I thought she was going to wreak for sure. then after they passed she switched road sides and went the other direction from her husband that was with her. I thought two things. 1. If my wife acted like that I would stop and ask the guy if he wanted to meet her. But he just looked embarrassed. 2. I have seen that a hundred times before turned on cause she is hot and ..obvious but at the same time embarrassed for her husband and thinking she is a bitch for setting him out like that. Then later they came back by so I was intrigued the same scenario seemed about to occur except from this direction they both had to go down the same road. So I winked at them both. She smiled and waved and so did he. Either their swingers or he is sadly whipped. Or maybe she just really liked my yard it is a perplexing question because both me and my yard look great.
Is that how you are supposed to put those termite things in the ground? Huh. I think I will just stick to spraying.....
Just Avg Joe really trolling for Imp to see how she was reacting to the wine. I have this cross tattoo burned into my brain thought I might get lucky and get her to start comparing pics. Of course you know what I would have posted? http://i73.photobucket.com/albums/i202/princesasonya/david-hot-pink-speedo.jpg Come on Imp I'll show you mine if you show me yours.
you should try a handful or two of lithium, it will make it go by much faster. i enjoyed the wine very much, thank you, but not quite enough to start sharing pictures. there are quite a few, especially since the tattoo. we have a set from before we got married, he made a cage of his guitars and i'm reaching out from inside the cage. hope the kids never see those.
Well if you’re going to do a tattoo then originality would be a prime consideration. Kudos for originality I have never seen that one done. Could be pretty cool to.
I zink zee problem vith Barry's pee-pee has manivested itzelf unto zee preoccupation vith zee steak, perhaps?
I will when she says something funny. I remember when tattooing was an art form, and a sign of individuality. Now every housewife gets them. On the positive side, the mass produced stuff is done over, and over , and over. So you can tell art from just "HAY LOOK EVERYONE I GOTS A TATTOO!!!!" They always come into the shop saying "whats the cheapest thing i can get?" I digress, what was the topic again? the technology of steak? :-/
