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Dan Lambskin wrote:pretty sure we have a steak thread but i dont fell like searching for it
usually go ribeye, sometimes porterhouse. olive oil, salt, pepper, sometimes rosemary, garlic or red pepper flakes
grill to medium rare, but prefer it closer to rare than medium. sometimes top with garlic or cajun butter
out to eat
Ruth's Chris definately makes a good steak...Mortons was OK. had a steak at Iron Chef Michael Symons Roast, that was pretty good. i've had some of the best steaks at mom and pop type places as well.
out of the big chains, Outback, Texas Roadhouse and Longhorn are all acceptable to me
dont recall if i've ever had a nice dry aged steak...passed a place in New York that had them aging in the window and i really wish i'd have gone there
sigh...now i want a steak
The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.
Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.
knapplc wrote:Get your grill hot, like 400-500 degrees. Put your steak on, let it sear, give it a quarter turn, let it sear again, then flip and repeat. Boom, done.
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