The best results are obtained by cooking it to a precise temperature in the sous vide water bath and find fishing with a quick pan sear.

Suggested:

• Chipotle Steak Tacos Recipe
• Churrasco Recipe with Chimichurri Sauce
• Easy BBQ Beef Jerky Recipe

WHY YOU’LL LOVE THIS RECIPE

When making flat iron steaks using traditional cooking methods such as grilling, pan-searing, or broiling, there is a very small window of perfect doneness.

If you miss that window, the meat will toughen and become chewy.

By using precise temperature control, sous vide cooking guarantees the result and ensures vs the steak is perfectly cooked. It also results in meat that is evenly done from edge to edge. 

WHAT IS SOUS VIDE?

I understand. Sous vide sounds ridiculously fancy and complicated. But, in reality, sous vide is simply a bath of water heated to a low temperature in order to cook steak perfectly and evenly.

HOW TO MAKE SOUS VIDE FLAT IRON STEAK

1. Marinate the steak by pouring the marinade over it and leaving it to sit for 6-8 hours.

2. Prepare the equipment: Preheat the sous vide machine to 125oF according to the manufacturer’s instructions.

3. Prepare the steak by patting it dry and sprinkling it with seasonings.

4. Sous vide: Place the steak in a food-safe bag and seal tightly to eliminate air pockets. Set the timer for 1 hour and immerse the sealed steak in the water. The sous vide is finished when the flat iron reaches 125oF.

5. Sear: Place the steak in a hot skillet with butter. Season with salt and pepper and sear on both sides until a crust forms.

INGREDIENTS

• Flat Iron Steak: This cut is considered to be the tenderest, second only to filet mignon. It is derived from the top blade, which has a lot of flavorful marbling and a uniform thickness, and is less expensive than other tender beef cuts such as rib eye or New York strip steak. This cut is similar to flank steak, skirt steak, and hanger steak in appearance and flavor.

• Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.

• I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.

• Garlic Powder: For this recipe, I used garlic powder, but you can also use freshly minced garlic.

WHAT IS A FLAT IRON STEAK?

The flat iron is fashioned from the Chuck primal and is situated just above the shoulder blade.

The muscle is not a “load bearing” muscle, but rather a “support muscle” for the shoulder, similar to the rotator cuff.

Because the steak comes from the Chuck, it is relatively inexpensive, but because it only serves to support the shoulder blade, it remains a very tender cut.

This steak typically weighs between 1 and 1.5 pounds, is very well marbled, and is frequently misidentified as a flank steak.

The flat iron steak is difficult to remove from the Chuck, and there is a large piece of tough gristle in the center of the steak that must be removed.

FLAT IRON STEAK SEASONING/MARINADE

A simple seasoning of salt, pepper, and garlic powder can bring out the flat iron steak’s natural flavor.

Flat iron steak, on the other hand, is a good candidate for a marinade because it is relatively thin and the flavor can easily penetrate the meat.

SOUS VIDE FLAT IRON TEMPERATURE AND TIME

For medium-rare doneness, cook flat iron steak at 135°F (57°C). If you want a tender, juicy flat iron steak, don’t cook it past medium doneness. If you want to experiment with different temperatures, use the chart below:

Cooking time for flat iron steak is longer than for most other tender cuts, and I recommend cooking it for 2 hours.

HOW TO VACUUM SEAL THE STEAK WITHOUT A VACUUM SEALER?

If you don’t have a vacuum sealer, a regular zip-top bag will suffice.

The technique is known as water displacement: simply place the seasoned steak in a zip-top bag and seal all but one corner of the bag.

Slowly place it in a bowl of cold water, making sure that everything below the zip-line is submerged. Then seal the remainder of the bag (You can watch the video in the recipe card for a visual tutorial).

CAN A SOUS VIDE STEAK GET A GOOD CRUST?

Totally! The sous vide method gives the meat an ultra tender texture, but once done, you can sear it on the stove and still get that crispy crust we all crave in a good piece of steak.

HOW TO STORE

Leftover sous vide flat iron steak can be tightly wrapped in foil and refrigerated for up to 3 days. To reheat, place thin slices in a preheated skillet with oil or butter and broil for a minute or two.

Frequently Asked Questions

Perfect Sous Vide Flat Iron Steak Recipe

---

(1 votes, average: 5.00 out of 5)
Loading…

5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 5 minutes
• Yield: 2 servings

Print Recipe

Pin Recipe

Description

Sous Vide Flat Iron Steak is a simple and foolproof recipe for cooking this inexpensive cut, which delivers intense beef flavor with a tender texture. The best results are obtained by cooking it at a precise temperature in the sous vide water bath and finishing with a quick pan sear.

---

Ingredients

• 1 pound flat-iron steak
• ▢1/2 teaspoon kosher salt or to taste
• ▢1/4 teaspoon black pepper or to taste
• ▢1/4 teaspoon garlic powder
• ▢1 tablespoon olive oil

---

Instructions

1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. If you want to cook to a different level of doneness, refer to the temperature chart in the post above.
2. Season your flat iron steak with salt, pepper, and garlic powder to taste.
3. Fill a zip-lock bag halfway with the seasoned steak.
4. Seal the bag except for one corner and slowly lower it into the water bath. Make sure the water covers everything below the zip-line, and then push the air out. (If the water is already warm, use kitchen tongs to push the bag into the water.) Then, seal the remainder of the bag.
5. In the sous vide water bath, place the vacuum-sealed bag. Ascertain that it is completely submerged.
6. 2 hours in the oven.
7. Remove the bag from the water bath and place it in an ice bath when the timer goes off (or refrigerator). Allow it to cool for about 10 minutes.
8. Remove the steak from the bag and pat dry with paper towels. (Make sure to completely dry the surface.)
9. If necessary, season with additional salt and pepper.
10. Heat the olive oil in a cast-iron skillet or grill over medium-high heat. When the pan is hot, add the steak and sear for 1 minute per side. (If using a grill, brush the oil on the steak.)
11. Serve immediately by slicing against the grain.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 2 servings
• Calories: 462kcal
• Sugar: 1g
• Sodium: 749mg
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Protein: 43g
• Cholesterol: 150mg

Keywords: Sous vide flat iron steak, flat iron steak recipe, sous vide recipe, flat iron steak sous vide

source: https://izzycooking.com/sous-vide-flat-iron-steak/

This grilled flat iron steak has a sweet and smoky crust and a tender, melt-in-your-mouth texture thanks to a simple five-ingredient balsamic vinegar marinade. It will undoubtedly become one of your favorite grilling recipes.

Suggested:

• Best Olive Sprayer
• Best Juice for Carrot Reviews
• Best Bottle Wine Cooler Review

WHAT IS FLAT IRON STEAK?

Shoulder Top Blade Steak, Flatiron Steak, Top Blade Filet, or Top Blade Steak are all names for a flat iron steak. It’s a richly flavored steak that’s been well-marbled to keep it juicy.

Flat iron steak is also a cost-effective option, as it is usually less expensive than the same grade of rib eye or strip steak. The best ways to prepare a flat iron skillet are to sauté it or grill it.

WHY IS FLAT IRON STEAK SO FLAVORFUL AND TENDER?

Flat Iron steaks, after tenderloin, are the most tender cut of beef. This cut of meat, also known as top blade steak, is evenly richly marbled and comes from a beef chuck shoulder clod with the connective tissue removed.

The flat iron steak is one of the juiciest and most flavorful steaks you can cook or grill quickly with just salt and pepper.

Its natural beef flavor makes it one of the most popular and affordable steaks on the market, with all the quality of the more expensive steaks commonly found on restaurant menus.

For the record, I believe it tastes better than more expensive alternatives such as New York strip and is comparable to filet mignon.

To enjoy the great beefy flavor of a flat iron steak, simply rub it with a little olive oil and season with salt and pepper.

The steaks should be cooked medium-rare and no more than medium done. Otherwise, the steak will become tougher and less tender.

BALSAMIC STEAK MARINADE INGREDIENTS

This recipe yields 1 to 2 pounds of flat iron steak. You can order one larger or two smaller steaks.

• Balsamic vinegar – This aids in the tenderization of the meat.
• Olive oil – Aids in the retention of moisture.
• Honey – Caramelizes and adds incredible flavor to the grill!
• Dijon mustard – Adds a tangy note to the flavor.
• Garlic powder – Increases the flavor’s depth.
• To taste, season with salt and pepper.

WHAT MAKES THIS FLAT IRON STEAK RECIPE SO GOOD?

This flat iron recipe will undoubtedly become your go-to for grilling season. This is why:

• Simple ingredients: The marinade only requires five basic ingredients that you most likely already have in your pantry.

• Easy Prep: You can marinate your flat iron steak for as little as thirty minutes or as long as several hours before grilling. You can marinate it for several hours or overnight.

• Cooks quickly: After a few minutes on the grill, you’ll have a delicious and juicy flat iron steak that the whole family will enjoy.

• Tender, Flavorful Steak: The marinade’s balsamic vinegar tenderizes and flavors the meat. Honey caramelizes on the grill, resulting in a sweet, slightly charred flavor. Finally, the Dijon mustard adds a slight zing.

HOW TO GRILL FLAT IRON STEAK WITH HONEY BALSAMIC MARINADE

Here’s a quick rundown to show you how simple it is to make.

The full quantities and details can be found on the printable recipe card, which can be found further down. 

1. Make the marinade: In a shallow bowl, baking dish, or plastic storage bag, combine the balsamic vinegar, honey, olive oil, salt, pepper, and garlic powder. Stir it all together, then add the steak.

2. Marinate and season the steak: If your steak is in a dish, cover it with plastic wrap or seal the plastic bag tightly, pressing out all of the air.

3. Place it in the refrigerator for at least 30 minutes and up to overnight to marinate. Remove the steak from the marinade, discard it, and season it with salt and pepper.

4. Preheat the grill to medium-high heat before grilling the flat iron steak. Place the steak on the grill and cook for 3-5 minutes per side, or until done to your liking.

5. Remove the steak from the grill and set it aside for 5-10 minutes to rest before slicing and serving. Then, against the grain, thinly slice it. You now have a perfectly grilled Honey Balsamic Marinated Flat Iron Steak. All that remains is for you to devour it!

WHAT IS THE BENEFIT OF MARINATING THE FLAT IRON STEAK?

Marinating meat with a looser texture and greater ability to absorb marinade, such as flat iron steak, has numerous advantages.

The tomato paste contains glutamates, which naturally enhance the meaty flavor, yum!

The salt-based marinade acts as a brine, making the meat juicier, and a little acid from the vinegar helps tenderize the meat in a shorter period of time.

Incorporating marinades is a great way to add flavor and texture to your dishes!

WHAT TEMPERATURE SHOULD YOU COOK FLAT IRON STEAK?

Medium-rare flat iron is the most tender and flavorful for me. Cook the flat iron steak over medium-high heat until it is done to your liking.

For your convenience, here is a list of beef degrees of doneness:

• Cool Red Center = 125 degrees, which is unusual.
• Warm Red Center = 135 degrees
• Medium Rare: Warm Red Center = 135 degrees
• Medium: Warm Pink Center = 145°F
• 150 degrees for a medium well with a slightly pink center.
• Well Done: 160 degrees with little or no pink.

Remember to remove your steak when it’s just a few degrees below your desired temperature because it will continue to cook as it rests.

WHAT IS THE DIFFERENCE BETWEEN  FLATIRON STEAK, HANGER STEAK, FLANK STEAK AND SKIRT STEAK?

A flat muscle off the shoulder blade is known as a flatiron steak. This cut is well-known for its tenderness. It tastes best when marinated and grilled.

• Hanger Steak: This cut is encircled by the rib cage and “hangs” between the tenderloin and the rib. It’s tender and flavorful, but it’s pricey (one hanger steak per cow). It is frequently seasoned and pan-seared (for steak frites) or broiled.

• Flank Steak: This cut is located on the belly, near the hind legs. It is extremely lean and must be marinated before being sliced very thinly across the grain. It is frequently used in fajitas and stir-fry dishes.

• Skirt Steak: This is the cow’s diaphragm, which is long, thin, and fibrous. It’s a chewy cut of meat that needs tenderizing (whacking with a meat mallet) and marinating. This is the standard cut for fajitas.

PRO RECIPE TIPS

• Making the marinade in a zip-top plastic bag eliminates the need to clean additional dishes. Furthermore, by pressing out the air, you ensure that the marinade contacts every surface of the steak for the duration of the marinade.

• A half-hour in the fridge is sufficient, but you can certainly marinate it for longer to really infuse the flavor.

• A meat thermometer will ensure that you achieve medium-rare perfection.

• Don’t forget to rest the steak for about 5 minutes. This allows the juices to redistribute and your steak to stay moist.

• For tender, melt-in-your-mouth bites, thinly slice the flat iron steak against the grain.

• This marinade is also great for flank steak or steak bites.

Frequently Asked Questions

Grilled Flat Iron Steak Recipe 2026 (Honey Balsamic Marinade)

---

(1 votes, average: 5.00 out of 5)
Loading…

5 from 1 reviews

• Author: Jamasine J
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

When you fire up the grill to make this easy steak recipe, a simple marinade adds amazing rich flavor and delicious caramelization.

---

Ingredients

• 1–1 1/2 lbs flat iron steak (one larghe steaks or two smaller steaks)
• 1/2 cup balsamic vinegar
• 2 Tablespoons honey
• 1 Tablespoon olive oil
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

---

Instructions

1. In a bowl or plastic bag, combine the balsamic vinegar, honey, olive oil, Dijon mustard, salt, pepper, and garlic powder. Mix everything together.
2. Seal the bag with the flat iron steak, or place the steak in a shallow glass baking dish and pour the marinade over it, turning to coat.
3. Marinate for at least 30 minutes and up to overnight in the refrigerator. Remove the steaks from the marinade and set aside.
4. Season the beef to taste with salt and pepper.
5. Preheat the grill to medium-high heat.
6. Grill for 3-5 minutes per side to 135°F for medium rare or until done to preference.
7. Allow steaks to rest for 5 minutes before slicing thinly across the grain.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 294kcal
• Sugar: 13g
• Sodium: 425mg
• Fat: 15g
• Carbohydrates: 14g
• Protein: 21g
• Cholesterol: 74mg

Keywords: Flat iron steak recipe, flat iron steak marinade, steak recipe, flat iron steak

Other tasty recipes to try:

Flatiron Steak in World’s Best Marinade

Grilled Rosemary Balsamic Flat Iron Steak

Lemon-Garlic Flat Iron Steak Marinade

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.

Recommended:

• Best Vanilla Extract
• Best Candy Thermometer Here
• Instant Pot DUO Plus 8 Qt 9-in-1 Review

Balsamic Rosemary Flat Iron Steak 

INGREDIENTS

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.

INSTRUCTIONS

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:

1. 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.

2. Place the steak on a cutting board after removing it from its packaging. Using paper towels, blot it dry.

3. Next, brush it with olive oil and season it on both sides with the spices.

4. Place the steak on the baking sheet that has been prepared. Broil it for 6 minutes on the first side.

5. Turn the steak carefully to the other side. Broil for 6 minutes more, or until the meat is medium-rare.

6. 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.

STORING LEFTOVERS

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

Quick and Easy Flat Iron Steak Recipe (Just 20 Minutes)

---

(2 votes, average: 5.00 out of 5)
Loading…

5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 17 minutes
• Total Time: 22 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Flat iron steak has a strong beef flavor but is surprisingly tender. Broiling is my preferred method over pan-frying or grilling.

---

Ingredients

• 2 lb. flat iron steak
• ▢1 tablespoon olive oil
• ▢2 teaspoons Diamond Crystal kosher salt or 1 teaspoon sea salt
• ▢1 teaspoon garlic powder
• ▢½ teaspoon smoked paprika

---

Instructions

1. Preheat the 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.
2. Place the steak on a cutting board after removing it from its packaging. Using paper towels, blot it dry.
3. Season the steak on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
4. Place the steak on the baking sheet that has been prepared. Broil it for 6 minutes on the first side.
5. Turn the steak carefully to the other side. Broil for 6 minutes more, or until the meat is medium-rare.
6. Place the cooked steak on a cutting board. Allow it to rest for five minutes, loosely covered with foil, before slicing thinly. Then serve.

Notes

Flat iron steak is tender enough that it doesn’t need to be marinated before cooking. However, marinating it will undoubtedly tenderize it.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 433kcal
• Sugar: 1g
• Sodium: 729mg
• Fat: 27g
• Saturated Fat: 9g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 43g

Keywords: Flat iron steak recipe, easy flat iron steak recipe, flat iron steak, steak recipe

Other tasty recipes to try:

Savory Marinated Flat Iron Steak

Balsamic Rosemary Flat Iron Steak

Grilled Flat Iron Steak Recipe 

Pan-Seared Flat Iron Steak