I heard flat iron steaks can be a bit tricky. And the one I did was kind of tough. I imagine the charcoal steaks are the same way. What’s the trick?
Disclosure: I am NOT a steak expert. My Thermapen towards the end was a big help. I was looking for 135 and pulled right about at that point.
Like I've said, I don't have any flat iron experience. They always look
weird in the packaging to me. Small, thin, but laced with bone and whatever? What is that? Why bother? Guess I'll start to "bother," next time I see them.
These charcoal steaks ... again, that's the official name ... look like nicely marbled small steaks and thats just how they cook. Do them direct over whatever heat you desire. Medum-high up to searing temp, should work. I don't recall seeing marbling like this on anything that wasn't rib-eye.
They are thin and won't take long, but not nearly so thin like flank steak that only takes a heartbeat to cook. Takes a few minutes per side, pull 'em at 135 or 140 and they should be decently tender ... almost as if you paid twice as much.