I love garlic and flat iron steak is good, so I need to marry them like you did. Need to try it on my Weber Summit Charcoal Grill Center with Grill Grates. Great job as usual!!
Been seeing a few flat irons around here lately and was wondering a good recipe other than pan fry in skillet,,thanks for the tip sir and hope mine comes put like that,,better buy 2 cause I might eat 1 by myself
I know a flat iron taste different from a rib eye. I will have to try the garlic out. I’ve tried a good steak seasoning on flat iron and it was decent. but I really wish flat iron had more good beef flavor.
Definitely give it a shot. The more rare the flat iron is the more it has that rich beef flavor. The salt helps a lot with that as well. Appreciate you checking the video out!
It's near impossible to get flat iron steaks in my area, but I have a nice skirt steak in the freezer that I've been wanting to do. Think this marinade will work? Our parsley plants can't grow fast enough to produce enough for chimichuri!
Perfect cook but I don’t think it’s necessary to rest it for 15 minutes. Five should be sufficient for a steak that size especially if you want it to still be hot when you’re eating it.
That’s definitely not roasted garlic. It’s fried garlic. For roasted, take whole garlic bulbs, slice the tops off and liberally drizzle with olive oil on top. Either roast in the oven or grill in a dish or wrap in foil until soft. When soft, squeeze the cloves out and it should be a soft paste or much. That’s roasted garlic.
I want to reverse sear a tri-tip soaked in that marinade. Afraid the garlic may burn though. Could brush off any left over when it’s done with the smoke part before it hits the fire?
I am interested in your method of not putting a grate on right away so that it is cold when you put the steak on. Is that just for thin cuts like flat iron, or do you also do that for cuts like strip or ribeye, assuming you aren't reverse searing those?
This method works great on most any cut. It allows the actual heat from the fire to sear the steak and not the surface temp fo the grates to sear the steak. There is several great video out there doing this method.
Not that I can tell. Some falls off and some stays on and cooks. Thats one reason I did not just sear it hot and fast on the front end. The flavor was almost buttery garlic! It was great!
