Flat Iron Steak Recipe
Flat iron steak is cut with the grain running the short way across a thin, uniform piece, so it sears fast and evenly in a hot pan, and basting it with butter, garlic, and thyme in the last minute builds a browned crust without drying out the naturally lean, tender meat.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 2 lb flat iron steaks
- 1 1/2 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tbsp neutral oil (avocado or canola)
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, smashed
- 4 sprigs fresh thyme sprigs
Nutrition per serving
- Calories
- 663
- Protein
- 55g
- Carbs
- 1g
- Fat
- 48g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Take the steaks out of the fridge 30 to 40 minutes before cooking so they come closer to room temperature.
- 2Pat the steaks completely dry with paper towels, then season both sides generously with salt and pepper.
- 3Heat the oil in a heavy skillet, cast iron works best, over high heat until it just starts to shimmer and faintly smoke.
- 4Lay the steaks in the pan without crowding them and sear undisturbed for 3 to 4 minutes, until a deep brown crust forms.
- 5Flip the steaks, then add the butter, garlic, and thyme to the pan.
- 6Tilt the pan slightly and spoon the melted butter over the steaks continuously for 2 to 3 minutes, until a thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
- 7Transfer the steaks to a cutting board and let rest for 5 to 8 minutes.
- 8Slice thinly against the grain and serve with the pan butter spooned over top.
Tips & variations
- Flat iron has a thin band of connective tissue running down the center; some butchers remove it, but if yours hasn't, trim it off before cooking since it doesn't soften with a quick sear.
- A cast iron or stainless steel pan holds heat better than nonstick and gives a more even crust; nonstick pans generally can't get hot enough.
- For a simple marinade, toss the steak in soy sauce, a splash of Worcestershire, and a little brown sugar for up to 4 hours before cooking; any longer and the texture turns mushy.
- Swap the thyme for rosemary, or add a splash of balsamic vinegar to the pan butter for a sharper finish.
Storage & reheating
Store leftover steak in an airtight container in the refrigerator for up to 4 days. To reheat without overcooking it further, warm slices gently in a low 250°F (120°C) oven until just warmed through, or eat cold sliced over a salad.
Tips from the Tulo kitchen
- Letting the steak rest before slicing keeps the juices in the meat instead of pooling out on the cutting board; cutting into it too soon noticeably dries out each slice.
- Flat iron cooks fast because it's thin and uniform, so have the resting plate and thermometer ready before the steak goes in the pan.
FAQ
What temperature should flat iron steak be cooked to?
Pull it at 130°F (54°C) for medium-rare, since the internal temperature climbs another 5 degrees or so while it rests. For medium, pull at 135-140°F (57-60°C).
Is flat iron steak tender enough to pan-sear?
Yes. Flat iron comes from the shoulder but is one of the most tender cuts after the tenderloin, as long as it's sliced thinly against the grain after cooking.
Do I need to marinate flat iron steak?
No, a marinade is optional. The cut is tender enough to season simply with salt and pepper and sear as is; a marinade mainly adds flavor rather than tenderizing it further.
Can flat iron steak be grilled instead of pan-seared?
Yes. Grill it over high, direct heat for 3 to 4 minutes per side, then rest and slice the same way as a pan-seared version.
