Flat Iron Steak & ABT's w/Q-view

Discussion in 'Beef' started by smokermark, Feb 19, 2011.

  1. I was in the mood for a Flat Iron steak and picked up some ABT's to go along with it for last night's Friday evening meal. Dang...this was really great tasting....

    Marinated ready to go, seared each side and then on into the smoke chamber about 1 hr. 15 min.

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    A few more minutes and then on in into rest. Good gosh...the flash on the camera is on the blink looks like the shop trouble light is gonna have to do. Cool

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    Rested, capped off for good measure...let's eat! [​IMG]

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    I marinated a couple of hours before cooking, brought to room temperature and seared each side 1-2 minutes before putting in the smoke chamber for the remainder cooking at 250-260 degrees.  I used one part hickory and two parts almond woods for the smoke flavor.

    Very, very tender and juicy having the tenderness similar to a slice of prime rib. These have a very hearty taste and are just a succulent cut of meat cooked correctly. I really like the texture of these steaks they cook up nicely. No more than medium doneness is best.

    I had these J.D. caps in the kitchen leftover from some cupcakes that had been given us. And, I wanted to antagonize Lee, Kurt and the rest of the "gang" about the steak I was telling them about I was going to eat. 

    So this has been aptly named the "Big Red Steak with J.D. ATP's"...[​IMG]
     
    Last edited: Feb 18, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Mmmmmmm  looks great!!

      Craig
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man those steaks look juicy. Nice job!
     
  4. flbobecu

    flbobecu Smoking Fanatic

    One of my favorite cuts. I get them from a "gourmet" butcher here locally - a bit expensive ($7.99/lb), and aren't in stock for very long. You absolutely nailed it on texture, taste and tenderness. And since they tend to be thinner cuts, it's very easy to overcook, unless you smoke them. (I smoke [200ish] until IT of 100, then do an extremely hot and fast sear).

    Extremely tender, buttery (the ones I get, at least), and texture is very good. Highly recommended, if folks can get them, try them. 

    There's only one piece per steer, and I think a full sized piece is only a few pounds, but I may be wrong. 

    Thanks for sharing! Reminds me, I should check and see if I can get some. [​IMG]
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. I especially like the John Deere hats!
     
  6. les3176

    les3176 Master of the Pit

    Nice looking plate for sure!! But being that we have 8 john deere tractors,the hats made it for me!!!LOL Great job!
     
  7. As always, thanks everyone. It's taken me a bit to get back since coming down with a cold Saturday....
     

    The J.D. hats were from a local implement dealer we do business with that recently had their "John Deere Day". A little over  two years ago I started working with a neighbor who collected tractors with his father and brother for many years and has a large assortment in the collection. He still shows two or three of them a year at the local farm show and at our county fair.

    When I seen these hats laying there on the counter the thought came to me those would fit nice in with a flat iron steak. 



    The flat iron steak and ribeye are my two favorite steaks. I also like a strip on occasion. This was a nicely sized flat iron a little over a pound. Was on the high end of rare starting toward medium-rare even though it looks fairly red in the pictures. The taste and texture was both outstanding. I highly recommend them to anyone who hasn't tried them. There's not a lot available per animal but I got a great deal on this one at $5.99/lb.

    For best results, take a little extra time cooking them than you normally would and nothing more than medium for doneness.
    Extra juicy and beautiful texture for sure!


    It was delicious, an "old west" sort of flavor perhaps. I like the combination of almond and hickory woods for beef that I used here.
     
    Last edited: Feb 23, 2011
  8. flbobecu

    flbobecu Smoking Fanatic

    Mark, sorry to hear about the cold - hope your feeling better!


    I was reading on a "steak" forum/sub-forum; " with steaks that have lots of intra muscular fat you are going to get some uncooked fat at that temperature which isn't going to taste all that great. The slightly higher temperatures help to melt all the fat." - and this was in regards to a Wagyu flat-iron.


    Just thought I'd share what I thought was a little interesting. I've only had the flat iron a few times now, and didn't have a problem with the long streaks of intra-muscular fat not breaking down, but thought this might be of good use to some folks.
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    good job!! [​IMG]
     
  10. Looks incredible. 

    SOOO HUNGRY now... unfortunately tonight will have to be on the run.  TIme to slow things down a bit this weekend.  I think this is on the list
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Good looking dinner there....ABT's look superb. Just saw whole flat irons in the bag coupla days ago. Will have to get one now and try smoking it.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Everything looks awesome there Mark.
     

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