How to Cook Flat Iron Steak: A Clear and Confident Guide

Table of Contents

Understanding Flat Iron Steak

Flat iron steak is a popular cut of beef that comes from the shoulder of the cow. It is also known as top blade steak and is a relatively new cut of meat that has gained popularity in recent years. Here are some key things to know about flat iron steak:

Marbling: Flat iron steak has a good amount of marbling, which is the fat that is distributed throughout the meat. The marbling helps to keep the steak moist and adds flavor.
Connective tissue: Flat iron steak has a line of connective tissue running through the center. This tissue can be tough if not cooked properly, but when cooked correctly, it can add flavor and texture to the steak.
Muscle fibers: Flat iron steak has a unique texture due to the way the muscle fibers are arranged. The fibers are long and thin, which makes the steak tender and easy to chew.
Premium Angus: Flat iron steak is often made from premium Angus beef, which is known for its high quality and tenderness.
USDA Prime: Flat iron steak can also be found in USDA Prime grade, which is the highest quality of beef available in the United States.

Overall, flat iron steak is a flavorful and tender cut of meat that is perfect for grilling or pan-searing. It is important to understand the unique characteristics of this cut to ensure that it is cooked to perfection.

Choosing the Right Ingredients

When it comes to cooking flat iron steak, choosing the right ingredients is crucial to achieving a delicious and flavorful dish. Here are some tips on selecting the best ingredients for your recipe:

Flat Iron Steak: Look for a cut of flat iron steak that is well-marbled with fat, as this will help keep the meat juicy and tender during cooking. Choose a steak that is at least 1 inch thick to ensure even cooking.
Olive Oil: Use a high-quality extra-virgin olive oil to coat the steak before cooking. This will help the seasoning stick to the meat and add flavor.
Pepper: Freshly ground black pepper is a must for seasoning flat iron steak. Use a generous amount to enhance the natural flavors of the meat.
Garlic: Fresh garlic adds a delicious depth of flavor to flat iron steak. Crush a few cloves and rub them on the steak before cooking.
Salt: Kosher salt is the best choice for seasoning flat iron steak. Sprinkle it generously on both sides of the meat before cooking.
Rosemary: Fresh rosemary is a great herb to use when cooking flat iron steak. Chop it finely and sprinkle it on the steak before cooking.
Butter: Adding butter to the steak during cooking will help keep it moist and add richness to the flavor. Use unsalted butter for cooking and finish with a small amount of salted butter for added flavor.
Soy Sauce: A splash of soy sauce can add depth of flavor to flat iron steak. Use it sparingly, as it can easily overpower the other flavors.
Herbs: Other herbs such as thyme, oregano, and basil can be used to add additional flavor to flat iron steak. Experiment with different combinations to find your favorite.
Italian Seasoning: A blend of dried herbs such as basil, oregano, and thyme, Italian seasoning is a great shortcut for adding flavor to flat iron steak.
Ground Black Pepper: Use ground black pepper to add a little extra kick to the steak. Sprinkle it on the meat before cooking.
Onion Powder: Onion powder can add a subtle sweetness to flat iron steak. Use it sparingly, as a little goes a long way.

By using these ingredients in your recipe, you can create a mouthwatering flat iron steak that is sure to impress.

Preparing the Flat Iron Steak

To prepare a delicious flat iron steak, start by choosing a high-quality cut of meat. Look for a steak that is well-marbled and has a deep red color.

Once you have your steak, take it out of the fridge and let it come to room temperature for about 30 minutes before cooking. This will help the steak cook more evenly.

Next, season the steak with a dry rub or marinade. I prefer a simple mixture of kosher salt, black pepper, and garlic powder. You can also use a marinade made with oil, vinegar, and your favorite seasonings.

If using a marinade, be sure to let the steak marinate for at least 30 minutes or up to 24 hours in the fridge. This will help infuse the steak with flavor and tenderize it.

When ready to cook, heat a cast-iron skillet over high heat until it’s smoking hot. Add a tablespoon of oil to the skillet and swirl to coat.

Remove the steak from the marinade and pat it dry with paper towels. Season the steak with a pinch of salt and pepper on both sides.

Place the steak in the skillet and cook for 3-4 minutes per side for medium-rare. Use tongs to flip the steak and avoid piercing it with a fork, as this will release the juices.

To measure doneness, use a meat thermometer and insert it into the thickest part of the steak. For medium-rare, the internal temperature should be 130-135°F.

Let the steak rest for a few minutes before slicing against the grain to avoid tough sinew. Serve with your favorite sides and enjoy!

Cooking Techniques

To cook a flat iron steak, there are several techniques you can use. Here are some of the most popular methods:

Grilling: Preheat your grill to medium-high heat. Season your steak with salt and pepper, then grill it for about 4-5 minutes per side for a medium-rare steak. Use tongs to flip the steak and a meat thermometer to check for doneness.
Pan-Searing: Heat a cast iron skillet over medium-high heat. Season your steak and add it to the skillet, cooking for about 3-4 minutes per side for a medium-rare steak. Use tongs to flip the steak and a meat thermometer to check for doneness.
Broiling: Preheat your broiler to high heat. Season your steak and broil it for about 4-5 minutes per side for a medium-rare steak. Use tongs to flip the steak and a meat thermometer to check for doneness.
Sous Vide: Season your steak and vacuum seal it in a bag. Cook the steak in a water bath at 130°F for 2-4 hours for a medium-rare steak. Finish the steak by searing it on a hot skillet or grill.

No matter which method you choose, it’s important to let your steak rest for a few minutes before slicing it. This will help the juices redistribute, making for a more tender and flavorful steak.

How to Cook Flat Iron Steak on a Grill

To cook a delicious flat iron steak on a grill, follow these simple steps:

Preheat the grill to medium-high heat.
Season the steak generously with salt and pepper on both sides.
Brush the steak with oil to prevent it from sticking to the grill.
Place the steak on the grill and let it cook for about 4-5 minutes on each side for medium-rare.
Use tongs to flip the steak over and avoid piercing it with a fork, which can cause the juices to escape.
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be around 135°F.
Once the steak reaches the desired temperature, remove it from the grill and let it rest for a few minutes before slicing.

Grilled flat iron steak is a delicious and easy meal that is perfect for any occasion. With the right seasoning and cooking techniques, you can create a mouth-watering steak that is sure to impress your guests. So fire up the grill and get ready to enjoy a delicious meal!

How to Pan-Sear Flat Iron Steak

To pan-sear flat iron steak, I start by preheating my pan over medium-high heat. I use a heavy-bottomed pan, such as a cast-iron skillet, to ensure even cooking and a good sear.

Next, I season both sides of the steak with salt and pepper, or any other seasoning of my choice. I use tongs to avoid piercing the meat and losing any juices.

I add a small amount of oil to the pan and wait until it starts to shimmer before adding the steak. I let the steak cook undisturbed for 3-4 minutes on each side, until a golden-brown crust forms.

To achieve a medium-rare steak, I use a meat thermometer to check the internal temperature. I aim for a temperature of 130-135°F.

Once the steak is cooked to my desired doneness, I remove it from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful steak.

Overall, pan-searing is a quick and easy way to cook flat iron steaks, and it results in a delicious, juicy steak with a crispy crust.

How to Cook Flat Iron Steak in the Oven

To cook a delicious flat iron steak in the oven, you will need to follow a few simple steps. First, preheat your oven to 400°F. Then, season your steak with salt and pepper on both sides and drizzle with oil.

Next, place the steak on a baking sheet and insert a thermometer into the thickest part of the steak. Cook the steak until it reaches the desired temperature, which is 135°F for medium-rare and 145°F for medium.

Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat and make it more tender.

If you prefer a more flavorful steak, you can also marinate the meat for a few hours before cooking. Simply mix together your favorite seasoning and oil, and let the steak soak in the mixture in the refrigerator.

Overall, cooking a flat iron steak in the oven is a simple and easy way to enjoy a delicious meal without having to fire up the grill. With a little bit of seasoning and the right cooking temperature, you can create a mouthwatering steak that is sure to impress.

Resting and Serving the Steak

Once the flat iron steak is cooked to your desired level of doneness, it’s important to let it rest before serving. This allows the juices to redistribute and settle, resulting in a more tender and flavorful steak.

I recommend letting the steak rest for at least 5 minutes before cutting into it. During this time, you can prepare any sides or sauces to accompany the steak.

To rest the steak, simply transfer it to a cutting board and loosely cover it with a piece of foil or a clean kitchen towel. This will keep the steak warm while it rests.

When it’s time to serve, use a sharp knife to slice against the grain into thin strips. This will ensure that the steak is as tender as possible. If you’re unsure which direction the grain is running, look for the lines or striations in the meat and cut perpendicular to them.

Before slicing, you can also pat the steak dry with a paper towel to remove any excess moisture. This will help the steak to brown nicely and develop a delicious crust.

For an extra touch of flavor, you can add a pat of butter on top of the steak while it rests. This will melt and infuse the steak with rich, buttery goodness.

Remember, the resting time is just as important as the cooking time when it comes to achieving a perfectly tender and juicy flat iron steak. So be patient and let the steak rest before slicing and serving.

Storing and Reheating Leftovers

When it comes to storing and reheating flat iron steak leftovers, there are a few things to keep in mind to ensure that your meal remains safe to eat and flavorful.

Firstly, it is important to let the steak cool down to room temperature before storing it in the refrigerator. This will prevent condensation from forming inside the container and affecting the taste and texture of the meat.

When storing leftovers, it is best to use an airtight container to keep out any air that could cause freezer burn or spoilage. You can also wrap the steak in plastic wrap or aluminum foil before placing it in the container for extra protection.

It is recommended to consume the leftovers within 3-4 days of refrigeration to ensure freshness. If you have leftovers that have been in the refrigerator for longer than 4 days, it is best to discard them.

When reheating the steak, it is important to do so properly to avoid overcooking or drying out the meat. You can reheat the steak in the oven, on the stovetop, or in the microwave, depending on your preference.

To reheat in the oven, preheat to 350°F and place the steak in an oven-safe dish. Cover with foil and bake for 10-15 minutes or until heated through.

To reheat on the stovetop, place the steak in a skillet over medium heat and cook for 2-3 minutes on each side or until heated through.

To reheat in the microwave, place the steak on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute or until heated through.

By following these simple steps, you can safely store and reheat your flat iron steak leftovers for a delicious meal anytime.

Comparing Flat Iron Steak with Other Steaks

When it comes to steak, there are many different cuts to choose from. Each cut has its own unique flavor, texture, and cooking requirements. Here’s how flat iron steak compares to some of the most popular steak cuts:

Flank Steak

Flank steak is a lean, flavorful cut of beef that comes from the abdominal muscles of the cow. While it’s similar in texture to flat iron steak, it’s not as tender. Flank steak is best cooked quickly over high heat, such as on a grill or in a cast-iron skillet.

Ribeye

Ribeye is a highly marbled cut of beef that comes from the rib section of the cow. It’s known for its rich, beefy flavor and tender texture. Ribeye is best cooked over high heat, such as on a grill or in a cast-iron skillet.

New York Strip

New York strip, also known as top loin, is a lean, tender cut of beef that comes from the short loin of the cow. It has a bold, beefy flavor and a slightly firmer texture than ribeye. New York strip is best cooked over high heat, such as on a grill or in a cast-iron skillet.

Filet

Filet, also known as tenderloin, is a lean, tender cut of beef that comes from the loin of the cow. It has a mild, buttery flavor and a very tender texture. Filet is best cooked over high heat, such as on a grill or in a cast-iron skillet.

Overall, flat iron steak is a great choice for those who want a tender, flavorful steak without breaking the bank. While it may not be as well-known as some of the other cuts, it’s definitely worth trying.

Additional Tips and Tricks

When it comes to cooking flat iron steak, there are a few additional tips and tricks that can help you achieve the perfect dish.

Rest the steak: After cooking the steak, it’s important to let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Season well: Flat iron steak has a great texture and flavor on its own, but seasoning with black pepper and other spices can take it to the next level. Be sure to season generously on both sides before cooking.
Use high heat: Flat iron steak cooks quickly, so it’s important to use high heat to achieve a nice sear on the outside while keeping the inside tender and juicy.
Cook to temperature: Cooking time will vary depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure the steak reaches the appropriate temperature. For medium-rare, aim for an internal temperature of 130-135°F.
Slice against the grain: When slicing the steak, be sure to cut against the grain to achieve a more tender texture.
Add butter: For an extra decadent touch, add a pat of butter to the top of the steak after cooking. This will add richness and flavor to the dish.
Use tongs: When cooking and flipping the steak, use tongs instead of a fork. Piercing the steak with a fork can release juices and result in a less flavorful steak.
Try grilling: Flat iron steak is great on the grill. Just be sure to oil the grates well and cook over high heat for a few minutes on each side.
Store properly: If you have leftovers, store the cooked steak in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop.
Let carryover cooking do its job: Remember that the steak will continue to cook even after you remove it from the heat source. This is called carryover cooking, and it’s important to factor it in when determining the cooking time.