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Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Bought some Flat Iron steaks at lunch today. I was going to grill them outside but didn't like the idea of the walk across the complex to the grill area at the Finn-domenium. I decided instead to pull out the Lodge cast iron grill.

One with sea salt, black pepper, and white pepper. One with WRB.


On the cast iron grill with some "hearts of romine".


Some shrooms and butter in the pan.


All plated up.............. for me.


The obligatory "sliced" pics.
I think I heard it "moo". :shock:

The 2nd plate will either be lunch or dinner.
 
I saw some flat iron steaks at kroger the other day and wondered about them. They looked lke a cut of brisket the way the grain was running. To thin to smoke I suppose.

It all looks great Finney. ;)
 
those dadgum flat iron steaks look so tough in the meat counter..but they are sooooo tender when sliced across the grain..the biggest surprise I ever had off the grill.
 
Captain Morgan said:
those dadgum flat iron steaks look so tough in the meat counter..but they are sooooo tender when sliced across the grain..the biggest surprise I ever had off the grill.
I had to look 'em up. They're cut from the chuck, so they're bound to have great flavor.

--John 8)
 
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