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Author Topic: Flat Iron Steak  (Read 2165 times)

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Offline Las Vegan Cajun

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Flat Iron Steak
« Reply #-1 on: February 24, 2015, 11:32:01 PM »
Flat Iron Steak after 6 hours sous vide @130F, seasoned with Montreal Steak seasoning.


Brown some butter in a CI skillet and sear 1 minute each side.


Maillard reaction happening.


Money shot...a perfect medium rare from edge to edge.


Plated with cauliflower, black eyed peas, and a glass of Merlot.
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Offline teesquare

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Re: Flat Iron Steak
« on: February 24, 2015, 11:40:58 PM »
Fantastic cook LVC.  And a clean explanation that sen I could follow! ;D
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Offline hikerman

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Re: Flat Iron Steak
« Reply #1 on: February 24, 2015, 11:42:14 PM »
Just beautiful Ralph!  Fine looking meal buddy!  You know, I believe that flat irons are the way to go, for steaks anyway, using the SV method. Lotta beefy flavor in this cut!
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Offline sliding_billy

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Re: Flat Iron Steak
« Reply #2 on: February 25, 2015, 01:51:28 AM »
Great looking piece of meat.
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Offline Pam Gould

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Re: Flat Iron Steak
« Reply #3 on: February 25, 2015, 02:46:27 AM »
Question..I made some ghee recently..doesn't it have a higher smoke point? I usally add = parts oil and butter for my searing. Seeina s it's too cold to go stand outside. Global warming, just sayin.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline pz

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Re: Flat Iron Steak
« Reply #4 on: February 25, 2015, 02:54:22 AM »
That looks perfect, LVC  ;)
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Offline ACW3

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Re: Flat Iron Steak
« Reply #5 on: February 25, 2015, 03:55:46 AM »
Great steak, Ralph!  Just the way I like it, too!!

Art
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Offline HighOnSmoke

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Re: Flat Iron Steak
« Reply #6 on: February 25, 2015, 04:22:57 AM »
Fantastic looking steak Ralph!
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Offline Las Vegan Cajun

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Re: Flat Iron Steak
« Reply #7 on: February 25, 2015, 07:57:02 AM »
Quote from: Pam Gould on February 25, 2015, 02:46:27 AM
Question..I made some ghee recently..doesn't it have a higher smoke point? I usally add = parts oil and butter for my searing. Seeina s it's too cold to go stand outside. Global warming, just sayin.  .☆´¯`•.¸¸. ི♥ྀ.

Yes it does, Ghee and any clarified butter will have a higher smoke point because the impurities that smoke at a lower temperature are removed in the process of creating them.

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Offline muebe

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Re: Flat Iron Steak
« Reply #8 on: February 25, 2015, 07:59:48 AM »
Cooked to perfection Ralph!

I really love the Flat Iron steaks done Sous Vide! They are just full of beef flavor!
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Offline Savannahsmoker

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Re: Flat Iron Steak
« Reply #9 on: February 25, 2015, 10:51:14 AM »
That is a great looking steak plated with healthy sides.

You guys are killing me here with the newfangled ways to cook wonderful looking meals with this Sous Vide method and now the PBC cooker.
Maybe time for this old man to learn new tricks.
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Offline drholly

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Re: Flat Iron Steak
« Reply #10 on: February 25, 2015, 11:07:55 AM »
Beautiful steak and a great looking plate. Well done!
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Offline Las Vegan Cajun

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Re: Flat Iron Steak
« Reply #11 on: February 25, 2015, 02:42:58 PM »
Quote from: Savannahsmoker on February 25, 2015, 10:51:14 AM
That is a great looking steak plated with healthy sides.

You guys are killing me here with the newfangled ways to cook wonderful looking meals with this Sous Vide method and now the PBC cooker.
Maybe time for this old man to learn new tricks.

You'll love the new tricks (aka cookers) they produce some amazing foods like no other.
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Offline akruckus

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Re: Flat Iron Steak
« Reply #12 on: February 25, 2015, 02:47:10 PM »
Quote from: Savannahsmoker on February 25, 2015, 10:51:14 AM
That is a great looking steak plated with healthy sides.

You guys are killing me here with the newfangled ways to cook wonderful looking meals with this Sous Vide method and now the PBC cooker.
Maybe time for this old man to learn new tricks.

I agree everyone is killing me with sous vide method.  There are some great steaks, being put out there.
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Offline Las Vegan Cajun

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Re: Flat Iron Steak
« Reply #13 on: February 25, 2015, 02:54:20 PM »
Quote from: akruckus on February 25, 2015, 02:47:10 PM
Quote from: Savannahsmoker on February 25, 2015, 10:51:14 AM
That is a great looking steak plated with healthy sides.

You guys are killing me here with the newfangled ways to cook wonderful looking meals with this Sous Vide method and now the PBC cooker.
Maybe time for this old man to learn new tricks.

I agree everyone is killing me with sous vide method.  There are some great steaks, being put out there.

Investing in a sous vide cooker will save you money, reason being is that you don't have to buy expensive cuts of meat, like USDA Prime, to get prime tenderness.  And you might even find yourself eating out less because the results you get will outdo most restaurants.
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