Our whole family loves steak and eggs for any meal but we don't have it very often becasue, well, steak isn't cheap. We had a couple flat iron steaks in the freezer from a package deal we bought at an area meat market earlier this fall and I decided tonight was a good night to make them since I am off from both jobs all week.
Neither the wife or I felt like doing the normal steak fixings so we settled on steak & eggs (fresh from our chickens) along with some skillet potatoes. I have never cooked the flat iron cut before so I did some reading and decided on a low, slow cook in the cast iron. Seasoned the steaks (one with Cavendar's and seasoned salt and the other with Uncle Chris's), rubbed the skillet with oil and put the burner on 2 while the steaks came up to room temp then put them in. Cooked each side of a thinner one for about 8-10 minutes and about 12 minutes per side, let rest for another 10 minutes or so in a cold oven and came out an excellent medium.
This is the thicker one, the wife and kids made their plates with the thinner one while this one finished cooking.
These steaks seem to have a stronger beef flavor then the sirloin or occasional ribeye we normally have. I'm not sure if that is the cut of meat or higher quality of meat from the meat market vs HEB. Everything came out tasting awesome and we are all fat and happy now.
Don't be afraid to try new things.
Chris
Neither the wife or I felt like doing the normal steak fixings so we settled on steak & eggs (fresh from our chickens) along with some skillet potatoes. I have never cooked the flat iron cut before so I did some reading and decided on a low, slow cook in the cast iron. Seasoned the steaks (one with Cavendar's and seasoned salt and the other with Uncle Chris's), rubbed the skillet with oil and put the burner on 2 while the steaks came up to room temp then put them in. Cooked each side of a thinner one for about 8-10 minutes and about 12 minutes per side, let rest for another 10 minutes or so in a cold oven and came out an excellent medium.
This is the thicker one, the wife and kids made their plates with the thinner one while this one finished cooking.
These steaks seem to have a stronger beef flavor then the sirloin or occasional ribeye we normally have. I'm not sure if that is the cut of meat or higher quality of meat from the meat market vs HEB. Everything came out tasting awesome and we are all fat and happy now.
Don't be afraid to try new things.
Chris
Which I thought you were at until Christmas Eve. 
I'm off work all week and may potentially be missing drinking time at your place if you are already back. Lol.
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