Dinner tonight was flat iron steaks. I found these online at
Hassell Cattle Company out of Texas. They raise "blue collar Wagyu"
which is a cross between their registered Wagyu and their Angus cows. 100% hormone and antibiotic free. These steaks were a l
ot thicker and smaller than the normal ones I have buying from Porter Road. 8 ounce size was perfect for the 2 of us. I dry brined
them for a few hours in kosher salt and then seasoned them with Killer Hog's Steak rub. I cooked them on smoke mode in the RT590
until they reached 110. I then kicked up the RT590 to 400 and seared them on my upside down grill grates until 135 internal. Best
flat iron steaks we have ever eaten. I will be definitely be checking out their other offerings.
