Marinating your steak is easy to impose flavor and add some tenderness to an already-juicy cut of meat. Whether you’re making tacos, sandwiches, or a classic steak dinner, here are a few different ideas on where to begin with your meat. When you’re cooking a steak that has a lot of marbling, like a Flat Iron cut, you have a wide variety of recipes and cooking techniques that you can use for different (but always delicious) results. In this article, we’ll discuss how to properly cook a flat iron steak to become a delicious dinner for you and your family. So, what does that mean? Well, it’s an excellent middle ground for home cooks and restaurants alike. This cut of beef is more affordable than finer steak alternatives, but it contains more marbling than a cheap piece of meat. Recently, there’s been a new cut that’s growing in popularity: the Flat Iron steak.

Serve them whole or slice and mix with the steak.From the fancy filet mignon to the charming chuck roast, nine out of 10 Americans eat steak for dinner every day - and that’s no surprise to us! Slice the steak across the grain, remove the onions from the grill.

Check the doneness of the onions and continue to cook until they soften.ĥ. After roughly 4 minutes, remove the steak and allow to rest. Close the dome and allow the drippings to smoke the steak and onion disks. Allow then to roast and soften, top the disks with teriyaki sauce and butter. Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. This side is semi-indirect as the charcoal is all banked on the opposite side.Ĥ. Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Place the scuffed and seasoned steak directly on the emberedĬoal pile for 1 minute and then flip. Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Season the steak with the 50/50 salt and pepper then season evenly with the Q-nami.ģ.

Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and cranny’s for smoke, seasoning and caramelization. Allow your grill to run full open for 15 minutes to attain maximum temperature.Ģ. Light the coal pile from the bottom and level the dome up, draft door open. Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge. Kamado Joe Grill Grates, Stones, & Griddlesġ Yellow Onions, cut into ½ inch thick piecesġ.Baskets, Toppers, Racks, Trays, & Grids.Meat, Cheese, Fruit & Vegetable Slicers.

Flat iron steak internal tempature