Grilled flat iron steaks and cheesy Jimmy red grits, cooked in a homemade vegetable stock and topped with chanterelles.
I now understand why you don’t often see flat iron steaks in a butcher case; they’re a pain to break down!
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But they’re oh so worth it! 
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That “oh shit” moment when you have to tell your wife to wait a minute because you forgot to take pics of your dinner.
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Looks absolutely perfectly cooked👌
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British Wagyu from Earl Stonham farms. Marbling on this stuff is insane. It was supposed to be three Denver/Zabuton steaks, but looked more like one Denver and two “no idea”. I wasn’t picky as the weights were above what I’d ordered and it’s still steak.
I salted these 24 hours in advance and put them on a rack in the fridge to develop flavor and dry them out a bit.
Cooked on my baby Konro. As the fat began to render there were some flare ups that actually worked to my advantage as it allowed me to get a really nice crust.
A bit of Maldon salt over the top. These steaks were served between a few other courses; no sides. We just picked the meat right up off the board. It was just so good. Perfect crust, buttery on the inside. Deep, beefy flavor.
Considering it was my first time cooking with British Wagyu, it was dark, I was distracted by the party going on behind me, and about four Old Fashioneds into the night, pretty damn happy with the result.
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Last night we had a quick turnaround from my offline from the evening before and sis a Brazilian Steak Night for my Step-son‘s 40th. Not bad for being hungover and rundown on a 104° day. 2 Flannery Picanha and a prime Tri-tip
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That’s a pretty cool “compare and contrast” idea right there Brian!
Not a great photo but the steaks were excellent. A Morgan Ranch ribeye and a Morgan Ranch NY strip. Enjoyed a nice 2019 Bougetz Amaryllis.
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Gotta make room for all the oxtail, short ribs and chili grind. Flannery Night! 14oz Ribeye and 40oz Porterhouse.
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Brian, you crushed that porterhouse!
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You are very generous. Sometimes I cook porterhouses just so I can gnaw on the bone, which may be my favorite part of the cow.
Lamb bones can be good, too.
-Al
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I’ll save the next one for you! 
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Interesting, I recently ordered Tomahawks from Morgan Ranch and they looked nothing like yours. More like bone in ribeye. I almost emailed Carrie but didn’t. Of course, they were delicious but the bone is what makes it a Tomahawk!
Interesting, as those steaks look larger. I’ll take the higher steaks 
They were clearly labeled Tomahawks with a 32oz weight. Just some “steak variance” I guess.