I picked up a 2 pound Flat Iron this morning. I seasoned it heavily with Garlic Pepper. Sealed and then popped
into a 128 degree bath for 8 hours.
A couple of Idaho bakers were oiled with red pepper olive oil and then seasoned with Garlic Pepper. Put onto the
SRG on high burning Lumberjack MHC pellets.
Flat Iron out of the bath, dried off and then hit with Montreal Steak seasoning. Potatoes are just about done so the steak joined them.
Flat Iron at the flip.
I let the Flat Iron rest for 10 minutes, sliced and here’s my plate!
This has got to be one of the tenderer and juicier steaks that I have cooked! SRG definitely is a potato killer! Yum!
