IMG_0767 - 2009-01-01 at 20-14-21

The flatiron steak has become one of my favorite cuts of beef. It is flavorful, tender, moist and all meat. This was cooked to 125º F in a CVap, finished on the stove top and seasoned with Halen Mon and a little pepper. The beef, grass fed, came from Lewis-Waite Farm in Cambridge, N.Y.

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