I have never been so pleased with how delicious and juicy these steaks taste. Have you ever wanted to cook a restaurant-style steak at home? This skillet flat iron steak recipe is just that and everything you could have dreamed of. They are thin cuts and will cool off quickly.Have you ever cooked a flat iron steak? If your answer is no, then you should try and experience this mouth-watering recipe for yourself. If not done enough, let them sit for another couple of minutes.ĭo not let the steaks rest. Once completed, temp the steaks with a good digital thermometer for the desired doneness. This will give you the cross hatched grill marks.Īfter another 1 1/2 to 2 minutes turn the steaks over and do the same process as above. GrillingĪfter 1 1/2 to 2 minutes pick up each steak and rotate a quarter turn and place back down. Place the steaks back in the fridge for 2 hours. In most cases it is removed.īrush on a coat of Butcher’s Steak House Grilling Oil (helps seasonings to stick).Īpply a first layer of Obie Cue’s Double Garlic Pepper (VERY light)Īpply a second layer of Smokin Guns Hot (VERY light) If the membrane has not been removed, ask the butcher to remove it.
We prefer medium rare (130 degrees) and would not cook beyond medium (140 degrees) for fear the steak will toughen up and dry out. Another key element is the cooking process. This marbling is an indication of tenderness and great flavor. The key to having a good eating experience is to pick a pack that has great marbling (striated fat within the muscle fiber). It is the top part of the shoulder and is usually about 3/4″ to 1″ thick and weighs around 12 ounces. It is part of the muscle that comprises the chuck part of the shoulder. The more popular ones are top blade roast and top shoulder blade roast. The flat Iron steak was discovered in early 2000’s and goes by many names. It is not the quality of a ribeye but if it is chosen carefully and cooked properly it makes for a great meal without “breaking the bank”. So, what is a viable option for the steak lover? Try the flat iron steak. Ribeyes and strips reign supreme but for most of us they are usually designated for a special occasion. When it comes to steaks there are so many options based on the cuts and prices. With beef prices rising, processors are always looking for alternative cost options without compromising a good eating experience. When a cow is broken down into edible parts such as roasts, steaks, ribs etc.
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