Originally posted by Skins2881:
My Flat Iron steak from last night:
S&P, garlic powder, touch of Lawry's Season Salt. Three hours prior to cooking. Removed from fridge 45 min from cooking. Patted dry on both sides with paper towel. Grilled at 600°F for about five minutes on first side and ~3 minutes second side.
Plop on grill 2-3 minutes, 45° rotation put on new section that hasn't transfered heat to steak already cook 2 min. Flip to new fresh section of grill cook 2 minutes, turn 45° put on area I know to be a hot spot on the grill cooked for another 60-90 seconds.
Brought steak in and tented for a couple of minutes. Probably should have let it rest another 2 minutes as the cut of meat was a little thicker in the middle and heat didn't transfer as well in my short rest. I'm fine with it on the rarer side so I ate the middle and gave the wifey the outer parts which were a perfect med rare.
If you've never tried a Flat Iron steak. I highly recommend trying one. Used to be trash, then the butchers strated taking them home to eat, then cheap meat at grocery store, then started being served at restaurants. Now it's a known cut and it's not $4-5 a pound anymore, but still can be had at $8-10lb (half the cost of Ribeyes in my area). Great beefy flavor. Due to the grain of the beef you NEED to cut across the grain when slicing it to achieve best tenderness. Mine last night was about $6 for about 3/4 pound. Best value steak you can buy, besides cheap, it's really good.
