Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.
0.5 tsp salt per lb of meat
1 tsp salt per kilogram meat
Rinse the ribs with cold water and pat them dry with a paper towel. Apply a dry brine by rubbing them with 1 tsp salt per lb of meat and let the steak(s) rest in the fridge for at least 2 hours.
Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like.
Place the meat on the indirect side of the grill, put the lid back on and leave them for 20-25 minutes, or until the inner temperature is 113-115° F. Stoke the fire to get it real hot, and move the steaks over to the direct side for some searing. Give them a good sear, roughly 1-2 minutes per side, and check the inner temperature. When the inner temperature is between 130-140° F (depending on personal preferences) they’re done. Remove them from the grill and let them rest for 10 minutes, then slice and serve.