Flat Iron Steak - Hard to Beat for a Summer Meal

When my family sits down for a meal, it's a lot like Sherman's march through Atlanta, there's not much left when we get done. In all seriousness, I love to cook and my favorite method is a charcoal grill and to be more specific I like to cook on a Weber kettle type grill. About a year ago, I tried a flat iron steak at the recommendation of several friends. To be honest I was skeptical when I saw the flat iron cut. I have always been a big fan of the ribeye and the lack of marbling me suspect that it would be as tough as a work boot. To my surprise the flat iron was right on the money and we eat them regularly.

Here's how we cook em.

I lay the steaks out on a cutting board and season them well on both sides with black pepper, seasoned salt, & garlic salt.

While the steaks are sitting at room temperature I build the fire in the grill. Pull the cooking grate off and open the bottom vent and pile the charcoal briquettes  inside a metal chimney and wet down with a few squirts of lighter fluid and light.

Let the briquettes heat up until they are hot. They will turn from red to gray.

Pour the briquettes out into the grill and spread out evenly and place the cooking grate back on the grill and allow it to get hot and clean with a grill brush.

Lay the steaks on the grill and cover with the grill lid with the vents open. This will allow the heat to build up inside the grill and to allow the smoke from the charcoal to flavor the steaks.

Allow each side of the steak to sear over and turn the steaks a few times cooking to the desired doneness. In my opinion, the best steak is cooked to medium rare.

 When the steaks are done. Pull them off the grill and let them sit for a few moments. Slice across the grain and enjoy.