Our Flat Iron Steak Recipe is quick and delicious, made with a custom seasoning blend and seared to perfection in a flat iron skillet. It’s a fantastic weeknight dinner option.
This flat iron steak recipe is one of those that demonstrate that you don’t need an outdoor grill to cook a perfectly seared steak.
Balsamic Rosemary Flat Iron Steak
This recipe requires only a few simple ingredients. The precise measurements are given in the recipe card below. Here’s a rundown of what you’ll need:
- Flat iron steak: Look for it near the other low-cost cuts in the meat department of your grocery store, or ask your butcher for it.
- You can also use melted ghee or butter instead of olive oil.
- Season with kosher salt, black pepper, garlic powder, and smoked paprika to taste.
This is a very simple recipe. It only takes 20 minutes from start to finish! The recipe card below contains detailed instructions. Here’s a rundown of the steps:
- To begin, preheat your broiler to high (500°F). Place a rack 6 inches below the heating element in the oven (not directly below). To make cleanup easier, line a rimmed baking sheet with foil.
- Place the steak on a cutting board after removing it from its packaging. Using paper towels, blot it dry.
- Next, brush it with olive oil and season it on both sides with the spices.
- Place the steak on the baking sheet that has been prepared. Broil it for 6 minutes on the first side.
- Turn the steak carefully to the other side. Broil for 6 minutes more, or until the meat is medium-rare.
- Place the cooked steak on a cutting board. Allow it to rest for five minutes, loosely covered with foil, before slicing and serving.
IS FLAT IRON STEAK TENDER OR TOUGH?
After tenderloin, flat iron is considered the second most tender cut.
It comes from the shoulder, a well-worked muscle whose cuts (chuck and brisket, for example) typically require long, slow cooking to yield tender results.
However, the flat iron is buried deep within the muscle, necessitating considerable skill to locate this tender piece.
WHAT’S THE DIFFERENCE BETWEEN FLANK STEAK AND FLAT IRON STEAK?
While both flat iron and flank have a wide, flat shape, they are very different cuts.
- Flat iron is derived from the shoulder, whereas flank steak is derived from the belly (the flank).
- Flat iron steak has a denser structure and more fat marbling. Flank has a more open structure and is quite lean.
- Flat iron steak is very tender, whereas flank steak is chewy.
WHY DO YOU NEED TO REST STEAK?
You should rest your steak because the fibers shrink as it cooks (which is what creates a juicy steak).
Allowing the steak to rest allows the fibers to relax and the juices to be redistributed back into the fibers. When you cut the steak, the juices stay in the steak and don’t run all over your cutting board.
HOW TO REST?
When the steak is done to your liking, rest it for 10 minutes on a wood cutting board or a cooking rack. Again, this allows the juices to redistribute throughout the steak, resulting in a tender, juicy steak.
It is critical to rest the steak on a wood cutting board or cooling rack to prevent the temperature from dropping too quickly.
If you place the steak on a cold plate to cool, the temperature may drop faster than desired. Carryover cooking occurs while the steak is resting, and hastening the process may result in an underdone steak.
Leftovers keep well in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave on 50% power, covered.
In fact, because leftovers are so delicious, I frequently make two of these steaks at a time to ensure that I have plenty of leftovers.
Personally, I dislike reheating steak. It dehydrates it. So I eat the leftovers cold for lunch, along with some quick pickles or pickled red onions and fresh-cut vegetables.
FLAT IRON STEAK RECIPE TIPS:
- Apply the seasoning mix to the steaks before placing them in the fridge for 30 minutes to rest before cooking for an extra flavorful steak.
- When the butter in the skillet begins to clarify (separate), you’ll know it’s hot enough.
- Simply add 1/2 cup olive oil and 1/4 cup red wine vinegar to the seasoning mix to make a marinade. Refrigerate the steaks in the marinade for 30 minutes before cooking.
- Beef, believe it or not, goes well with cabbage. So, if you’re looking for a side dish to go with this steak, try our fried cabbage.
Frequently Asked Questions
This cut is made from the animal’s shoulder, also known as the chuck. That’s why it’s a little tough and should be cooked quickly, though it’s not as tough as other similar cuts. It’s also the reason it’s so deliciously fatty – the chuck is a fantastically fatty cut.
Because this cut must be cooked quickly to medium-rare, you have a few options. It can be pan-fried quickly over high heat, grilled, or broiled in the oven. Broiling is my preferred method.
You could, but you are not required to. Unlike other thin, cheap cuts, this one is quite tender and has lovely marbling. It only requires a basic seasoning and a few minutes under the broiler or on the grill.
Yes! It’s one of my personal favorites. It’s inexpensive, intensely flavorful, tender (though slightly chewy), and deliciously fatty. It’s tender enough that there’s no need to marinate it, and there’s also no need to cut it against the grain; just slice it normally.