Flat iron on the rib-o-lator is the best

[Bobbyo6]

this is my first time cooking flat iron steak i bought two lbs and coated with Montreal steak seasoning and placed it on the rib-o-lator until internal temp was about 125-130 and then placed on a hot grill to reverse sear. this is a great steak, it was tender and very juicy, thanks to the rol of course. the small one is my wife's.

http:

sorry for the blurry pics
[IMG]http://i570.photobucket.com/albums/ss147/rib-o-lator/Flat%20Iron%20steak%20%203-11/flatironcooked.jpg

i cooked them for about 30 min at 300-325 and they tasted great.

 

[ChowderMan]

yuppers, the flatiron has become one of our favs as well. I do mine in the oven - on the grill has to be better but not gone there yet....

 

[Mama]

That looks GREAT Bobby! That rib-o-later looks like a really fun toy.

 

[Cooksie]

I'll take the more rare one .

 

[QSis]

I'll take either one! Beautiful, Bobby!

Lee

 

[Cuisinette]

Nice, just reminded me of my smoked meats.
Can't wait for warmer days to fire up the smoker.