I know there are other threads here about flat iron steaks, but I haven't tried it myself until tonight.
A dear friend of mine, who is an excellent cook, griller and bbq'er, said he pan-fried his flat iron steak and it was the most tender steak he'd ever had.
So, that's the way I did it, too.
Sprinkled some Adobo and steak seasoning on both sides, heated a little olive oil in a cast iron pan, and seared the crap out of it (setting off the smoke alarm), a couple -three minutes on a side, until it was 115 on my thermopen. Let rest 10 minutes.
Sliced lengthwise, since it was across the grain. PERFECTLY PERFECT!
It was, indeed, tender, juicy and lean! Great steak and I will definitely get another one!
This would be an excellent cut for a cheese-steak sandwich! Or kabobs.
I am very impressed!
Lee
A dear friend of mine, who is an excellent cook, griller and bbq'er, said he pan-fried his flat iron steak and it was the most tender steak he'd ever had.
So, that's the way I did it, too.
Sprinkled some Adobo and steak seasoning on both sides, heated a little olive oil in a cast iron pan, and seared the crap out of it (setting off the smoke alarm), a couple -three minutes on a side, until it was 115 on my thermopen. Let rest 10 minutes.
Sliced lengthwise, since it was across the grain. PERFECTLY PERFECT!
It was, indeed, tender, juicy and lean! Great steak and I will definitely get another one!
This would be an excellent cut for a cheese-steak sandwich! Or kabobs.
I am very impressed!
Lee