Everywhere I look online they’re cooking these for like 10 min on a skillet... mines not 1 1/2 lb it’s .6 and not thick, finna just do what you did. Thanks!
As a cook I'd stay away from the raised grittle as it's less heat becuz it's raised and not flat and I'd go with a minute per side. Our flat irons in Montana are 2 to 3 times bigger and thicker. And we baist with butter, Rosemary and tyme in the end. Cheers
Interesting fact... Flat iron doesn't need marbling like other cuts. It gets and keeps its tenderness from the fibers in it and the great beef taste from being surrounded by hard working muscles while working very little itself. Defies fat = tenderness/flavor rule. First time I cooked, I thought it would be terrible but now in my top 3 favourite steaks.
"Turn every 30 secs...." leaves in 1.5 minutes before turning.
Well done you can count! Congratulations
Everywhere I look online they’re cooking these for like 10 min on a skillet... mines not 1 1/2 lb it’s .6 and not thick, finna just do what you did. Thanks!
Looks DELICIOUS!! I’m going to try this tonight!! Thank you so much for sharing this video!
Thank you for your lovely comment, hope you enjoy it. Don’t for get to subscribe 😁
Doesn’t look like it has much marbling. My local Walmart has this size for $5 in the US and are super marbled. Was delicious
Air fry temp for flat iron steak
Iv never cooked a steak in a air fryer and to be honest I probably never will. You won’t get the same flavour a steak in a pan gives you
That looks marvelous. I'm looking forward to making it today.
Thanks Laura for your kind comments really appreciate it. Let me know how you get on, don’t over cook it and trim and clean any sinew, good luck
I'm just wondering why it looks absolutely nothing like the picture... The picture is why I clicked
Like 99% of TH-cam! You clicked because you was looking how to cook a flat iron and that’s the whole point here.
this is a good one along with the tri-tip west of the Miss.river
Thank you
What a sweet video. Bless you 👍🏾
Thank you very much 🤗
As a cook I'd stay away from the raised grittle as it's less heat becuz it's raised and not flat and I'd go with a minute per side. Our flat irons in Montana are 2 to 3 times bigger and thicker. And we baist with butter, Rosemary and tyme in the end. Cheers
Are you trying to teach your granny to suck eggs 😁
Did you season with only salt and pepper, in the beginning?
Yes just salt and pepper
Mateeeee not whit the 🍴 fork :))))))
I’m at work I don’t have tongues what can I do 😉
god. get one with some marbling next time, looks good however!
Trevor Blandford the Denver steak is good for the marbling and similar cut, but thanks anyway 👍
Interesting fact... Flat iron doesn't need marbling like other cuts. It gets and keeps its tenderness from the fibers in it and the great beef taste from being surrounded by hard working muscles while working very little itself. Defies fat = tenderness/flavor rule.
First time I cooked, I thought it would be terrible but now in my top 3 favourite steaks.