Mine also ended up as buffalo wings and tuna.

This message has been edited. Last edited by: Skins2881,

Today I made American Wagyu flat iron steaks. I have never made a flat iron steak before but they looked good and came out amazing! I cooked them in a cast iron skillet with butter, garlic, rosemary, and thyme. I then made an oven baked potato and green beans. They came out a perfect medium, but the last picture doesn’t reflect the redness it was in the center. I really enjoyed this cut of steak and it was basically the same price as prime New York Strip or Ribeye.

That really looks fabulous! Like a professional, high end steakhouse. Better even.

I like NY and Ribeye, of course, but I usually buy FI when available (not always available) for a nice change of pace. I like them as well. I get hanger steaks too but they are more of a distant third. To me, they have a stronger liver flavor or something; I can eat them and they are very tender, like Filet. But I prefer the more marbled flavors.

I should try the herbs and garlic like you do. It looks great. I'm boring and just put salt, if anything.

quote:

Originally posted by konata88:
That really looks fabulous! Like a professional, high end steakhouse. Better even.

I like NY and Ribeye, of course, but I usually buy FI when available (not always available) for a nice change of pace. I like them as well. I get hanger steaks too but they are more of a distant third. To me, they have a stronger liver flavor or something; I can eat them and they are very tender, like Filet. But I prefer the more marbled flavors.

I should try the herbs and garlic like you do. It looks great. I'm boring and just put salt, if anything.

Thanks Konata! Yeah the seasoning makes a huge difference. Most times I cook steaks on my Big Green Egg (BGE) at 600 degrees, but doing them in the cast iron is much more flavorful. I let them rest at room temperature for one hour and then just season with salt and fresh ground pepper. I then heat a little peanut oil in the cast iron and drop them in when it gets to 550 degrees. I add the garlic and herbs, reduce the temperature some and add good Irish butter. I flip the steaks and sear every side each minute and baste with the butter. At the end I pick out all of the garlic as I love eating them after the cooking. Also, I crush the garlic before adding so it gets more flavor.

When I cook on the BGE, I will add Worcestershire sauce, olive oil, and steak seasoning before cooking.

Looks delicious, wow.

Another option is BGE to smoke then pan fry to finish. Have you tried that yet? Best of both worlds.

For the life of me, I can't find anywhere around these parts that has flat irons. NY and prime all over the place, but no flat irons. I even asked the local meat cutter and he gave me a "flat what?".

quote:

Originally posted by Skins2881:
Looks delicious, wow.

Another option is BGE to smoke then pan fry to finish. Have you tried that yet? Best of both worlds.

I have not, but I will. Sounds great.

quote:

Originally posted by Gustofer:
For the life of me, I can't find anywhere around these parts that has flat irons. NY and prime all over the place, but no flat irons. I even asked the local meat cutter and he gave me a "flat what?".

I have heard of them but this was the first time I have ever seen them. I hope my store continues to carry them.

Chili for me.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Skins2881:
Looks delicious, wow.

Another option is BGE to smoke then pan fry to finish. Have you tried that yet? Best of both worlds.

I have not, but I will. Sounds great.

No different than doing a reverse sear, but you're using smoker instead of grill or oven. The smoke plus pan searing is awesome. Generally smoke @ 250-275° to 115°ish internal temp. Get pan screaming hot, sear fast, hot, quick. If you want deeper sear, pull meat at 110° and sear longer.

Today was meatballs and spaghetti again. I know I have posted this before, but it is so good! Nothing like fresh made meatballs with ground beef and sweet Italian sausage with all the other ingredients.

You're on a roll! Looking good. And I'm not sure, but this may be the first time I've seen meatballs outnumber the noodles.

I didn't make it but I had a meatball sandwich. It was messy and good. I guess we had similar thoughts today.

quote:

Originally posted by konata88:
You're on a roll! Looking good. And I'm not sure, but this may be the first time I've seen meatballs outnumber the noodles.

I didn't make it but I had a meatball sandwich. It was messy and good. I guess we had similar thoughts today.

Normally I would be enjoying leftovers and also meatball subs, but I have to leave town tomorrow for a week so it is all on my wife. By the way that is freshly grated PARMIGIANO REGGIANO in the meatballs and on top. I no longer use Parmesan cheese in a can for anything after realizing PARMIGIANO REGGIANO is the real thing and how good it is.

Parm in a can? I’m gonna pretend you never mentioned that.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by konata88:
You're on a roll! Looking good. And I'm not sure, but this may be the first time I've seen meatballs outnumber the noodles.

I didn't make it but I had a meatball sandwich. It was messy and good. I guess we had similar thoughts today.

Normally I would be enjoying leftovers and also meatball subs, but I have to leave town tomorrow for a week so it is all on my wife. By the way that is freshly grated PARMIGIANO REGGIANO in the meatballs and on top. I no longer use Parmesan cheese in a can for anything after realizing PARMIGIANO REGGIANO is the real thing and how good it is.

I'd pack a meatball sub to go.

I make spaghetti just for the leftover meatball subs. Mmmmmmm.....

Sept. 11's menu for dinner is; a Beef Ravioli MRE washed down with fruit punch bug juice. Don't feel like cooking, and going out to eat on this date just doesn't seem the right thing to do.

Steak, broccoli, pasta:

This message has been edited. Last edited by: Skins2881,

quote:

Originally posted by Skins2881:
Steak, broccoli, pasta:

You had me at steak.

quote:

Originally posted by Skins2881:
Steak, broccoli, pasta:

Nice reverse sear!

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Originally posted by tatortodd:

quote:

Originally posted by Skins2881:
Steak, broccoli, pasta:

Nice reverse sear!

I cheated. Lazy steak, sous vide, then frying pan on stupid high heat. Great crust and nice pink center though!