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Topic: CFB 51 Cookbook, equipment discussion, techniques

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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1946 on: Today at 10:27:22 AM »
We had friends over and I cooked flatiron again with the baking soda trick, but this time I let it rest for about 3 hours, that really worked well.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1947 on: Today at 10:42:15 AM »
Hmm... We need to work flatiron into the rotation more. It's not available at Costco nor the grocery store brand my wife prefers (Pavilions), only at Ralph's where we rarely shop. So we often forget that it exists...
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1948 on: Today at 10:46:06 AM »
Yeah, it's my favorite cut with respect to flavor.  I got it overcooked and it was still good, it was more medium than MR or rare.

Cover it with baking powder, poke it with a fork, and let it sit three hours.  Wash off the BP and dry it, then salt and pepper.  Get it really dry.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1949 on: Today at 11:12:50 AM »
is flatiron only $20/lb like sirloin?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1950 on: Today at 11:46:35 AM »
It's generally cheaper than other steaks. According to the Ralph's web site, it's $12.99/lb here. And that's CA prices, so it might be cheaper elsewhere. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1951 on: Today at 01:57:44 PM »
My local grocer has it for $9.99/lb for select, $15.99/lb for choice, and $21.99 for "American wagyu."  
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1952 on: Today at 02:07:51 PM »
Quote from: utee94 on Today at 01:57:44 PM
My local grocer has it for $9.99/lb for select, $15.99/lb for choice, and $21.99 for "American wagyu." 
Hmm... Our $12.99 is Choice.

I'll be cooking an American Wagyu ribeye tomorrow. The American Wagyu stuff I get at Costco is fantastic.

I buy steak more on what it looks like than what official grade it gets, but the American Wagyu looks amazing too... Not like Japanese A5 of course, but more marbling than I see in basically anything else, even Prime. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1953 on: Today at 02:24:01 PM »
Local butcher sells flat iron for $10.99/LB. Not too shabby.
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