I am looking for some flat iron steak to buy for a cookbook that I'm writing, which I know is similar to beef ribeye except it's more tender, more evenly marbled, and cheaper. Problem is, I can't seem to find any of it. At the same time, one of the Asian markets in town has beef ribeye for $15/kg. I am not the biggest fan of Asian markets in general, but my situation is getting a bit tricky. Are beef ribeye and flat iron steak generally interchangeable? As far as I know, the 2 have a rather similar flavor, but flat iron steak has very even marbling compared with the ribeye's pockets of fat, and flat iron is more tender. All the recipes in the book were originally designed for striploin steak, which is a little less 'beefy' in flavor than ribeye or flat iron, is somewhere in between the 2 in terms of tenderness, and somwhere in between the 2 in terms of fat, with some marbling like the flat iron, and a thick fat cap, similar to the fat pockets of a beef ribeye. I enjoy well-done meat, so both ribeye and flat iron are good choices for me, but how would I substitute the ribeye for the flat iron in the recipes? To substitute flat iron steak for striploin, I have changed the cooking time to moderate heat for a medium to long amount of time in order to cook it thoroughly while maintaining its tenderness and melting the marbling into the meat. Would I have to alter the cooking time for the beef ribeye since it is less tender and less evenly marbled than the flat iron steak? If so, how? Thanks for your help!
Also, I would like to contribute to posts on Chowhound but can't seem to find any recent ones that fit the criteria: My strongsuits are meats, vegetables, carbs, and sauces. I am able to give moderate help about finding good Toronto restaurants. If you have any links to such recent threads, leave them in the comments. Thanks again!
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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