anyone do flatiron steaks (elk)?

[mtwarden]

Nice

 

[5MilesBack]

I've always thought them to be more tender than just about anything that was low/slow cooked for half a day

Do you mean 12 hours as in half a day? Most game meats should be fall apart tender at that point. I do 12 hours minimum in the crock pot on low, but usually throw it in the night before and let it cook all night. The next day I'll test it after 12 hours. If it's fall apart tender I'll reduce the heat to "warm" until dinner. If it needs more time, I'll keep it going until it is tender. Last week I did sheep shanks in the crock pot for probably 16 hours and they came out great.

That moose flatiron looks great.

 

[sndmn11]

Do you mean 12 hours as in half a day? Most game meats should be fall apart tender at that point. I do 12 hours minimum in the crock pot on low, but usually throw it in the night before and let it cook all night. The next day I'll test it after 12 hours. If it's fall apart tender I'll reduce the heat to "warm" until dinner. If it needs more time, I'll keep it going until it is tender. Last week I did sheep shanks in the crock pot for probably 16 hours and they came out great.

That moose flatiron looks great.

I meant in comparison to any meat cooked for a long time. Beef brisket, pot roast, pork butt, etc. In other words, I think flat irons are the most tender of the hot and fast cuts.

We did however do a whole pronghorn scapula for my son's third birthday for about 10 hours at 200deg, it was the favorite of most folks who came.

 

[mechengr]

Flatiron has quickly become my favorite steak on the animal, glad yours turned out well!

 

[AK_Skeeter]

Do you mean 12 hours as in half a day? Most game meats should be fall apart tender at that point. I do 12 hours minimum in the crock pot on low, but usually throw it in the night before and let it cook all night. The next day I'll test it after 12 hours. If it's fall apart tender I'll reduce the heat to "warm" until dinner. If it needs more time, I'll keep it going until it is tender. Last week I did sheep shanks in the crock pot for probably 16 hours and they came out great.

That moose flatiron looks great.

That is what I do for shank sections for Osso Bucco....

 

[5MilesBack]

That is what I do for shank sections for Osso Bucco....

We lived in Italy for three years and had Osso Bucco a few times there.......I'm drooling over that picture, and I just finished lunch.

 

[AK_Skeeter]

I like to grill the flatiron rolled so there is a continuum from rare to medium.
Same with backstrap, if someone wants a more well-done piece, they get the end piece.

 

[mtwarden]

^ yeah that looks good

 

[5MilesBack]

if someone wants a more well-done piece, they get the end piece.

I'm a big prime rib fan and like it rare, but my wife likes the ends and my daughters fall in between those two so it works out very well for the distribution of meat. Here's my plate of elk backstrap, we all get that rare. But those caramelized end pieces are also hard to pass up.

 

[mtwarden]

plenty of drooling in this thread!

 

[EastMT]

We did a taste test on a mountain goat to see if it held true, figured that would be an extreme.

We took loin, tenderloin, flatiron, and round. Sliced it about 1/2” and lightly pan fried it, to about medium. The flatiron was everyone’s favorite, and the round steak was the most entertaining hahaha.

Goat is my favorite meat, but it’s chewy if you don’t cook it right and sometimes if you do


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[highcountrymuley]

Well Gents- a huge success last night Rubbed the steaks with olive oilI, coarse slat and pepper. It was cold out and the grill didn't get as hot as I hoped, but grilled the steaks a little longer on the first side to get them slightly browned, flipped them and then as soon as it hit 130 pulled them and let them rest 5 minutes. I'd say right in between rare and medium rare.

Not as tender as tenderloin (wasn't expecting that anyways), but tender enough and really good flavor. No more grinding those cuts

I keep my propane tank indoors in the winter to help it perform when i take it out and turn on grill! helps alot

 

[chadcharb]

All you guys saying the flat iron is your favorite, do you save your top sirloin? I like the flat iron plenty but to me it's not in the same ball park as top sirloin.

 

[406]

I fillet flatiron steaks from the scapulas of caribou and moose.

I usually grill them rolled up so they are med rare on the inside.
You can also get fancy and stuff them with cream cheese filling, roll, wrap with bacon.

Hank Shaw has a good website on fileting the flatirons from the scapula:
https://honest-food.net/cut-flat-iron-steak/

https://honest-food.net/grilled-flat-iron-steak-recipe/

Yes! I like to take the tenderizer hammer to them until very thin. Then layer on some interesting stuff, maybe something green, maybe some stinky cheese, then I roll it up tight and tie with butcher string.
I've done both pan sear to oven for a couple minutes in the cast iron and over the grill. Made 3 once and froze them for a river trip, with little bit of basalmic in the vac bag. Big hit and delicious on day 5 over the fire pan on the MFS.

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