![]() This particular flat iron was really well marbled, so it had plenty of internal fat that made for a really juicy steak. To me it’s a complex cut of meat…tender but with a little chew, and great beefy flavor as you’d expect from a shoulder cut. Sprinkled with a touch of Maldon Sea Salt Flakes and enjoyed!Īs I said in my previous post about flat iron steak, it’s a cut you should try if you can find it. Moved the meat off the grill to a rimmed baking sheet pan, covered with aluminum foil, and let rest for 10 minutes. Third, I grilled the two pieces for a total of 8 minutes…2 minutes on one side, 2 minutes on the other side, then repeat, changing directions each time to create the usual diamond pattern grill marks.įourth, I used my Thermapen Mk4 to check the internal temp after 8 minutes and it registered 128-130☏ in the thickest part of the meat. This helped each portion cook a bit faster. Second, I cut the 1.25 lb flat iron steak into two portions. I seasoned the meat with Susie Q’s Santa Maria Style Seasoning and let it rest at room temp for 1 hour. ![]() If you don’t know much about flat iron steak, you can read about the origins of this cut of meat in my previous post.įirst, I upped the grilling temperature…preheated for 15 minutes, two burners on MEDIUM-HIGH, one burner on LOW, and one burner OFF to create a hot direct zone and a cooler indirect zone in case I needed it. Well, I’m happy to report that I had a better experience with flat iron steak this time. Not until I started writing this post did I discover I’d cooked and posted about flat iron steak before! I’m standing at the butcher counter in 2020, I see a flat iron steak, and I think I should try grilling one and posting about it here. Two years passed and I completely forgot about that experience. In August 2018, I had a few issues grilling a flat iron steak and wrote about it in one of my posts.
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