Flat Iron Delight
- Thread starter ChowderMan
- Start date
>>how I ended up with a husband who wants medium well.
hmm,,, I suspect things other than meat done-ness affect spousal choice. we're working on close to 50 yrs - and she still not do "pink"
if one ganders the CDC data on - for example - pork incurred trichinosis, not a lot of recent (read: recent by decade) support for the 6,500'F internal temp for "safe pork" - like that has made any difference in my cooking reception.....
even with the oven finish, the flat iron is easily served without a knife - it's tender, juicy, and really good eats.
I'm still playing with the "end results" - I'm thinking to cut the steak in half, giving one half the four minute sizzle, and "my" half a 3 minute sizzle.....
oh, yeah - it's minutes per real live actual "timer" thingie,,,, not a guesstimate....
to a point one can work with the "thickness" thing - the smaller / thinner end will cook "thru" more faster. so far, that theory is not holding up.
hmm,,, I suspect things other than meat done-ness affect spousal choice. we're working on close to 50 yrs - and she still not do "pink"
if one ganders the CDC data on - for example - pork incurred trichinosis, not a lot of recent (read: recent by decade) support for the 6,500'F internal temp for "safe pork" - like that has made any difference in my cooking reception.....
even with the oven finish, the flat iron is easily served without a knife - it's tender, juicy, and really good eats.
I'm still playing with the "end results" - I'm thinking to cut the steak in half, giving one half the four minute sizzle, and "my" half a 3 minute sizzle.....
oh, yeah - it's minutes per real live actual "timer" thingie,,,, not a guesstimate....
to a point one can work with the "thickness" thing - the smaller / thinner end will cook "thru" more faster. so far, that theory is not holding up.
I don't worry about pork so much any more since I read/heard that if pork is frozen for at least 30 days all those little critters are killed.
I agree that beef should be pink any more done is shoe leather!!
>>shoe leather
sentiment accepted
timing is, but ,,,, uhhh,,, perhaps not 110% true
in my experience it is possible to produce an entirely succulent chunk'o'beef that is "medium" ie no bloody/pink - without entirely/completely turning it into "rubber chicken" texture.
it is a fine line, agreed, but not 'impossible"
'timing' is 'everything' - four, five minutes 'hold' at temperature can without a doubt, turn "medium" into "shoe leather"
sentiment accepted
timing is, but ,,,, uhhh,,, perhaps not 110% true
in my experience it is possible to produce an entirely succulent chunk'o'beef that is "medium" ie no bloody/pink - without entirely/completely turning it into "rubber chicken" texture.
it is a fine line, agreed, but not 'impossible"
'timing' is 'everything' - four, five minutes 'hold' at temperature can without a doubt, turn "medium" into "shoe leather"
If it's not pink it's overdone in my eyes.
I use flank steak often and it was nothing like the flat iron I had at the steak house. It really does depend what region you are in as to the name of a cut and even then there can be 2 names. For example I have seen the same cut of steak labeled Porterhouse or T-bone.
peeps is 'zactly right - there be 'names' and 'names' be 'not the same thang'
what I pictured is not what I deem 'well done' - my deer wife orders everythang "well done" -
may not be obvious from the pix, but I'd say it's just 'medium' - no pink, warm center. am I fooling herself with well done = brown vs. well done = hot brown? perhaps. no can admit . . .
all aside, I'm in the pink-side-to-side camp.
regrets, the dog has dibbs on the 'dog house' so I'm constrained to 'no pink' or alternatively finding an unoccupied dog house spot to sleep.
what I pictured is not what I deem 'well done' - my deer wife orders everythang "well done" -
may not be obvious from the pix, but I'd say it's just 'medium' - no pink, warm center. am I fooling herself with well done = brown vs. well done = hot brown? perhaps. no can admit . . .
all aside, I'm in the pink-side-to-side camp.
regrets, the dog has dibbs on the 'dog house' so I'm constrained to 'no pink' or alternatively finding an unoccupied dog house spot to sleep.
>>were you able to fairly evaluate the flavor and texture of the steak, being well done as it was? In other words, how did you like it?
I bought that meat in the pictured pkg.
sliced open the pkg ,towel dried the meat chunk.
applied (kosher) salt and fresh ground black pepper to a chunk of beef brought to room temp - i.e. one hour out of fridge on counter top.
the flat steak was done "medium" - per definition,,,, center is brown comma warm.
regrets, but all 'definitions' imply' user definitions.
your mileage may vary
I bought that meat in the pictured pkg.
sliced open the pkg ,towel dried the meat chunk.
applied (kosher) salt and fresh ground black pepper to a chunk of beef brought to room temp - i.e. one hour out of fridge on counter top.
the flat steak was done "medium" - per definition,,,, center is brown comma warm.
regrets, but all 'definitions' imply' user definitions.
your mileage may vary