greybeard
Well-known member
Didn't want the cleaver thread to get convoluted..
Last Saturday night, I had a flatiron steak at a little cafe in Atlanta Texas. I've never been in the place before. Menu said "The most tender steak option" so I tried it. It was as advertised, ordered medium rare.
I asked the girl exactly what cut it was from and she didn't know, but I've always thought a flatiron was a top blade and I've not found them to be very tender in the past--sometimes tough a shoe leather. Are all flatirons from the blade or do some give that name to another cut of beef, and is there a trick to get them tender?
I tend to just skillet cook them real quick like venison backstrap and maybe that's wrong, but have I been doing something else wrong all these years?
If you're ever in Atlanta Texas, the name of the place was The Ranch Steakhouse right on US 59 next to Travel Inn motel. My niece had the CFS and she said it was great too.
https://www.facebook.com/AtlantaRanch/a ... 622890888/
Last Saturday night, I had a flatiron steak at a little cafe in Atlanta Texas. I've never been in the place before. Menu said "The most tender steak option" so I tried it. It was as advertised, ordered medium rare.
I asked the girl exactly what cut it was from and she didn't know, but I've always thought a flatiron was a top blade and I've not found them to be very tender in the past--sometimes tough a shoe leather. Are all flatirons from the blade or do some give that name to another cut of beef, and is there a trick to get them tender?
I tend to just skillet cook them real quick like venison backstrap and maybe that's wrong, but have I been doing something else wrong all these years?
If you're ever in Atlanta Texas, the name of the place was The Ranch Steakhouse right on US 59 next to Travel Inn motel. My niece had the CFS and she said it was great too.
https://www.facebook.com/AtlantaRanch/a ... 622890888/