How Do I Cook a Flat Iron Steak?
A perfectly cooked flat iron steak involves searing the outside to a beautiful crust while maintaining a tender, juicy interior. The key is achieving a high heat and properly resting the meat after cooking.
Understanding the Flat Iron Steak
The flat iron steak, cut from the shoulder clod of the cow, is celebrated for its flavorful and relatively tender characteristics. It’s a more economical alternative to pricier cuts like ribeye or New York strip, making it a fantastic choice for weeknight dinners or casual gatherings. Once considered a butcher’s cut (kept for themselves!), it has gained popularity due to its excellent taste and versatility.
Why Choose Flat Iron Steak?
There are many reasons to add flat iron steak to your regular meal rotation:
- Flavor: It boasts a rich, beefy flavor that stands up well to various marinades and seasonings.
- Tenderness: When cooked properly, it’s surprisingly tender, making it easy to enjoy.
- Value: Generally, it’s more affordable than premium cuts, offering a delicious meal without breaking the bank.
- Versatility: It’s excellent grilled, pan-seared, broiled, or even sliced for stir-fries.
Essential Tools and Ingredients
Before you begin, gather your essential tools and ingredients:
- Flat Iron Steak: Choose steaks that are about 1 inch thick for optimal cooking.
- Salt & Pepper: Coarse kosher salt and freshly ground black pepper are key.
- High-Heat Oil: Avocado oil, canola oil, or grapeseed oil are excellent choices.
- Cast Iron Skillet (Optional): Provides excellent heat retention and searing capabilities.
- Meat Thermometer: Essential for accurate temperature monitoring.
- Tongs: For safely handling the steak during cooking.
The Cooking Process: Step-by-Step
Here’s a step-by-step guide to cooking a perfect flat iron steak:
- Prepare the Steak: Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps it cook more evenly.
- Season Generously: Pat the steak dry with paper towels. This helps create a good sear. Generously season both sides with salt and pepper. Don’t be shy!
- Heat the Pan: Place your cast iron skillet (or other heavy-bottomed pan) over high heat. Add the oil and let it heat until shimmering and almost smoking. High heat is crucial for a good sear.
- Sear the Steak: Carefully place the steak in the hot pan. Sear for 2-3 minutes per side, without moving it, to develop a golden-brown crust.
- Reduce Heat and Continue Cooking: Reduce the heat to medium-high and continue cooking, flipping the steak every 1-2 minutes, until it reaches your desired internal temperature (see chart below).
- Use a Thermometer: Insert a meat thermometer into the thickest part of the steak to monitor its internal temperature.
- Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and Serve: Slice the steak against the grain to maximize tenderness. Serve immediately and enjoy!
Internal Temperature Guide
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F |
| Medium-Rare | 130-135°F |
| Medium | 135-145°F |
| Medium-Well | 145-155°F |
| Well-Done | 155°F+ |
Note: The internal temperature will rise a few degrees during resting.
Common Mistakes to Avoid
- Not Bringing the Steak to Room Temperature: Cooking a cold steak leads to uneven cooking and a tough exterior.
- Under-Seasoning: Don’t be afraid to use plenty of salt and pepper.
- Not Using High Enough Heat: Low heat will result in a gray, steamed steak instead of a beautifully seared one.
- Overcrowding the Pan: Cook steaks in batches if necessary to maintain high heat.
- Skipping the Rest: Resting is crucial for a tender and juicy steak. Don’t skip this step!
Frequently Asked Questions (FAQs)
Should I Marinate Flat Iron Steak?
Marinating can enhance the flavor and tenderize the flat iron steak, especially if you are aiming for a specific flavor profile. However, it’s not always necessary. A simple marinade of olive oil, garlic, herbs, and lemon juice works wonders. Avoid marinating for too long (over 24 hours) as it can break down the meat fibers and make it mushy.
What’s the Best Way to Season Flat Iron Steak?
A simple seasoning of coarse kosher salt and freshly ground black pepper is often enough to highlight the natural flavor of the flat iron steak. You can also add garlic powder, onion powder, paprika, or your favorite steak seasoning blend. Season generously right before cooking for the best results.
Can I Cook Flat Iron Steak on the Grill?
Absolutely! Grilling imparts a smoky flavor that complements the richness of the flat iron steak. Preheat your grill to high heat, sear the steak for 2-3 minutes per side, then reduce the heat to medium and continue cooking to your desired doneness. Ensure the grill grates are clean and oiled to prevent sticking.
What Temperature Should My Grill Be for Flat Iron Steak?
Ideally, you want your grill to be around 450-500°F (high heat) for searing and then reduce it to 350-400°F (medium heat) for finishing. Use a grill thermometer to ensure accurate temperature control.
How Long Should I Rest Flat Iron Steak?
Resting the steak for at least 10 minutes is crucial. Longer is even better – up to 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
How Do I Know When My Flat Iron Steak Is Done?
The best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to the internal temperature guide above for your desired level of doneness. Remember that the temperature will rise a few degrees during resting.
What’s the Best Oil to Use for Searing Flat Iron Steak?
Choose an oil with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. These oils can withstand the high heat required for searing without burning or smoking excessively. Avoid using olive oil, as it has a lower smoke point.
Should I Slice the Flat Iron Steak With or Against the Grain?
Always slice the flat iron steak against the grain. This shortens the muscle fibers, making the steak easier to chew and more tender. Look for the grain (the direction of the muscle fibers) and slice perpendicular to it.
What Are Some Good Sides to Serve with Flat Iron Steak?
Classic sides like mashed potatoes, roasted vegetables (asparagus, broccoli, Brussels sprouts), and a simple salad pair perfectly with flat iron steak. You can also try grilled corn on the cob, creamy polenta, or even french fries. Choose sides that complement the richness of the steak without overpowering it.
Can I Freeze Flat Iron Steak?
Yes, you can freeze flat iron steak. Wrap it tightly in plastic wrap and then place it in a freezer bag. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw the steak in the refrigerator overnight before cooking.
My Flat Iron Steak Came Out Tough. What Did I Do Wrong?
Several factors could contribute to a tough flat iron steak: overcooking, under-seasoning, not allowing it to come to room temperature before cooking, not resting it properly, or not slicing against the grain. Review the steps above to identify the possible cause and adjust your technique accordingly. Practicing and refining your cooking methods will lead to better results.
Can I Cook Flat Iron Steak in the Oven?
Yes, you can cook flat iron steak in the oven. Sear it in a hot pan first for a few minutes per side to develop a crust, then transfer the pan to a preheated oven (around 400°F) and continue cooking until it reaches your desired internal temperature. Use an oven-safe pan, such as cast iron.