I give you Waygu

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
Nope, not a packer brisket but a very nice Flat Iron steak. SPOG, really hot grill, ten minute rest, plated with green beans cooked with bacon and twice baked taters. I’m pretty sure my gallbladder is screaming right now.

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I came dangerously close to overcooking it but it still required no knife. Thanks for looking!
 

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I'd say you hit it out of the park. Great looking dish.

Point for sure.

Chris
 
Great looking steak, and meal, as well. Easily deserves a "Like".

Flat iron steaks are disregarded and overlooked in the U.S, but to me, properly prepared, they have more flavor than just about any other cut of beef.

My in-laws gave me (us) a couple of what appears to be the same cut for Christmas. Each was around a 1.5 lb. Angus/ Wagyu flat iron cross from Snake River Farms. Is that where you got yours?

I did one of ours sous vide for around 1.5 hours at 120F, then seared. The other one's in the freezer, and soon to debut.
 
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Beautiful !! Your source?

Snake River Farms. I have a local meat market/deli that stocks their products.

Great looking steak, and meal, as well. Easily deserves a "Like".

Flat iron steaks are disregarded and overlooked in the U.S, but to me, properly prepared, they have more flavor than just about any other cut of beef.

My in-laws gave me (us) a couple of what appears to be the same cut for Christmas. Each was around a 1.5 lb. Angus/ Wagyu flat iron cross from Snake River Farms. Is that where you got yours?

I did one of ours sous vide for around 1.5 hours at 120F, then seared. The other one's in the freezer, and soon to debut.

Yep, SRF. Before moving to Idaho, I had never heard of this cut. I rarely buy the Waygu but this cut is one of our favorites.

Great looking meal there I could easily eat that.

Warren

Thanks!

Lovely.:)

Thank you, sir. :)
 
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