We love flat iron steaks on the smoker. Do you know how to do caveman cooking? You grill right on the lump charcoal, not briquets. Use hardwood lump. I marinate the flat iron steak for at least a half hour in a vidalia onion vinaigrette, but an Italian vinaigrette might also work. Then we dry the steak, sprinkle Brazilian steakhouse seasoning on generously, and then he grills it right on the hot charcoal. I sauté peppers and onions for a side or topper. Kinda sorta a Hispanic Latino Mexican type dish. Served with yellow rice and black beans. Pretty tasty and we enjoy that cut regularly.
We had a different butcher a few years ago. The pandemic knocked his little store nearly out of business, and he left. He use to offer choice cap steaks for $8/lb. No idea what they would be now, if they are even available. That store is very out of the way for us now. Friends used to live over in that neck of the woods, but once they moved, it became harder to justify the gas to get there. So once he left and they left, we haven’t made the trip back. I would if there was any other thing I could get that was over that way, and alas, there is not.
Yup- camping we would often drop the steaks right on the coals if there wasnt a grill or grating of some kind to put over the campfire, and just brush it off a bit afterwards. Charcoal is good for us anyways.
I like it seared very hot on both sides and then broiled in oven best though. We use coarse Himalayan salt and fresh ground pepper and a pad of butter when broiling. Don’t like a lot of spices and such- most have garlic in them and I have an allergy to garlic unfortunately which is a bummer as I used to really love garlic, especially garlic bread.
Been getting lamb lately onsale- growing up we ate a lot because it was so cheap- now it is more of a delicacy item almost and pretty expensive- but we wait for sales on the lamb chops or on a shoulder. The chops are kinda small, but provide enough if everyone has about 3-4. I’m guessing that morels or mushrooms would go well with the lamb too.
All this talk about meat cuts is making me hungry 😆