Flat Iron?

[Bigtank]

I received a gift of some meat from a new packing plant located just outside Billings MT, called Marbled Meats. I've never cooked Flat Iron steak before. It looks very well marbled. How would you cook it? Is it a tender cut that should be served medium rare? I really like the taste of beef so I'm not looking for heavy marinades unless its a tough piece of meat. Thanks in advance for your ideas of how to prepare it.

 

[cptnding]

Yes it is tender. Treat it like a good steak. You won't be disappointed if you like a good beefy flavor. They are very good.
Years ago we use to cook lots of them. It was a fairly new cut to be marketed and they were dirt cheap compared to other steaks. I still like to grill one for tacos every once in a while. Enjoy!

 

[cptnding]

I have no experience with that brand so I don't know how its cut. The one's we get from K Roger are on the thinner side. Not like a ribeye or strip. Kinda like a flank steak.

 

[Nodak21]

Yes, salt and pepper to medium rare is all you need for a good flat iron in my opinion.. looks tasty. Please share results

 

[Bigtank]

They are just getting started shopping on the website is limited but I'm told you can call and order more of what you want. I'll let you know what I think of the meat after I try it. https://www.marbled.com/

 

[chp]

It’s become one of my favorite cuts. It is a tender and flavorful cut. I cook to medium rare.

 

[fxsales1959]

I received a gift of some meat from a new packing plant located just outside Billings MT, called Marbled Meats. I've never cooked Flat Iron steak before. It looks very well marbled. How would you cook it? Is it a tender cut that should be served medium rare? I really like the taste of beef so I'm not looking for heavy marinades unless its a tough piece of meat. Thanks in advance for your ideas of how to prepare it.View attachment 677145

Mama loves them. can marinade or just SPG. We do them on the griddle to 130.
Rest and slice across grain. Good steak.

 

[babydocsmoke]

Yeah I've never done one of them either, but I'm with you that looks nice and marbled!

 

[jcam222]

Post up your results! I got an A4 Wagyu flat iron as a retirement gift in June. It's ok the freezer waiting for a special occasion.

 

[Buckeyedude]

That looks like a great cut of meat right there! Cant wait to see the finished product!

 

[schlotz]

I do these all the time. One of our favorite steaks. I use kosher salt, cracked black pepper & a light dusting garlic powder, then let sit on the counter for 40 min so the salt can do it's thing. On the grill @med high heat is all that's needed for approx 8-10 minutes depending on thickness. I baste with some Kraft Italian dressing after each turn. Usually go 3 min per side and start checking for doneness in the middle of the 3rd turn. Looking for med-rare. I'm so used to grilling meats that I can tell just by pushing on it with the tip of the tongs. Pull and let rest for 5-8 minutes before serving. Absolutely great flavor.

 

[tallbm]

I received a gift of some meat from a new packing plant located just outside Billings MT, called Marbled Meats. I've never cooked Flat Iron steak before. It looks very well marbled. How would you cook it? Is it a tender cut that should be served medium rare? I really like the taste of beef so I'm not looking for heavy marinades unless its a tough piece of meat. Thanks in advance for your ideas of how to prepare it.View attachment 677145

Oh man, a Flat Iron Steak (also known as a Flank Steak) is one of the beefiest flavored cuts you can get!

I prefer to make my Fajitas out of flank or flat iron 100x over a Skirt Teak. I believe they come from the same part of the cow but the Flank It doesn't have all the chewy, tough, tissue that I find permeates most skirt steaks.

I like my steaks with Salt, Pepper, Onion, Garlic (SPOG) + a few pinches of Cayenne pepper for flavor not heat. You can go this kind of route or as simple as salt and pepper.

Just be sure to go medium rare and you should have something fantastic! :D

 

[indaswamp]

#4 most tender cut on a cow.....and flavor bomb too! I agree with what has been said-rare to med. rare....

 

[schlotz]

Doesn’t the flank come from the abdomen while the flat iron is from the chuck section?

 

[chopsaw]

a Flat Iron Steak (also known as a Flank Steak)

2 different things . Like Matt said , the flat iron comes from the shoulder / chuck area of the animal . Flank comes from underneath .

 

[tallbm]

Doesn’t the flank come from the abdomen while the flat iron is from the chuck section?

chopsaw:
2 different things . Like Matt said , the flat iron comes from the shoulder / chuck area of the animal . Flank comes from underneath .

Correct schlotz and chopsaw . Thanks for bringing it up :) Sorry for the bad info folks, had a brain fart there :D

I edited my post striking out the bad content hahaha :D

 

[gmc2003]

tallbm two minutes for misinformation. LOL

 

[tallbm]

tallbm two minutes for misinformation. LOL

View attachment 677257

hahahaha! :D

 

[BrianGSDTexoma]

Post up your results! I got an A4 Wagyu flat iron as a retirement gift in June. It's ok the freezer waiting for a special occasion.

You ever get this done? I picked up a package of two small steaks at HEB today. Guess this going to be quick.

 

[schlotz]

Flat Iron is one of our go to's. Just had one the other night. S&P along with a dusting of garlic powder. Baste lightly with Italian dressing. Approx 8-10 minutes total on a med-high grill for a med-rare result.