How to Cook Flat Iron Steak on the Stove?

How to Cook Flat Iron Steak on the Stove: A Complete Guide

Cooking a flat iron steak on the stove is a quick and easy way to achieve tender and flavorful results. By using the right techniques, including proper preparation, high heat searing, and controlled cooking, you can enjoy a restaurant-quality steak in the comfort of your home.

Understanding the Flat Iron Steak

The flat iron steak, also known as butler’s steak or oyster blade steak, is a cut derived from the shoulder of the cow. It’s known for its tenderness and rich, beefy flavor, often considered a more affordable and accessible alternative to cuts like ribeye or New York strip.

Benefits of Stove-Top Cooking

Cooking flat iron steak on the stove offers several advantages:

• Speed and Convenience: It’s a faster cooking method compared to grilling or baking.
• Control: You have precise control over the heat, allowing you to achieve the perfect sear and desired internal temperature.
• Accessibility: It requires minimal equipment – just a skillet and a stovetop.
• Indoor Option: Perfect for those who don’t have access to a grill or prefer indoor cooking, especially during inclement weather.

Essential Equipment

Before you begin, gather the following:

• Flat Iron Steak(s): Allow the steak to come to room temperature for at least 30 minutes.
• Heavy-Bottomed Skillet: Cast iron or stainless steel are ideal for even heat distribution and searing.
• High-Heat Oil: Avocado oil, canola oil, or grapeseed oil are excellent choices.
• Tongs: For safely flipping the steak.
• Meat Thermometer: Crucial for accurate temperature monitoring.
• Seasonings: Salt, pepper, and any other desired spices.

The Cooking Process: Step-by-Step

Follow these steps for perfectly cooked flat iron steak:

1. Prepare the Steak: Pat the steak dry with paper towels. This is essential for achieving a good sear. Season generously with salt and pepper.
2. Heat the Skillet: Place the skillet over high heat. Add 1-2 tablespoons of high-heat oil. The oil should shimmer and almost smoke.
3. Sear the Steak: Carefully place the steak in the hot skillet. Do not overcrowd the pan. Sear for 2-3 minutes per side, until a deep brown crust forms. Avoid moving the steak during the searing process.
4. Reduce Heat (Optional): If the steak is thicker than 1 inch, reduce the heat to medium after searing to cook it to the desired internal temperature without burning the outside. This step is often skipped for thinner steaks.
5. Cook to Desired Doneness: Use a meat thermometer to monitor the internal temperature. See the table below for temperature guidelines.
6. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Slice and Serve: Slice the steak against the grain to maximize tenderness. Serve immediately.

Internal Temperature Guide

Common Mistakes to Avoid

• Not Patting the Steak Dry: Moisture inhibits searing.
• Using a Cold Skillet: A properly heated skillet is crucial for achieving a good sear.
• Overcrowding the Pan: This lowers the temperature of the skillet and prevents proper searing.
• Moving the Steak Too Much: Let the steak sear undisturbed for optimal crust formation.
• Overcooking: Use a meat thermometer and cook to the desired internal temperature.
• Skipping the Resting Period: Resting is essential for juicy, tender results.

Flavor Enhancements

Beyond salt and pepper, consider these flavor boosters:

• Garlic: Add smashed garlic cloves to the skillet during the last few minutes of cooking.
• Herbs: Rosemary, thyme, or oregano sprigs can be added to the skillet for aromatic flavor.
• Butter: Add a knob of butter to the skillet during the last minute of cooking and baste the steak.
• Marinades: Marinate the steak for at least 30 minutes before cooking for added flavor and tenderness.
• Pan Sauce: Deglaze the pan with wine or stock after cooking the steak to create a delicious pan sauce.

Frequently Asked Questions (FAQs)

1. What is the best type of pan to use for cooking flat iron steak on the stove?

The best types of pans are heavy-bottomed skillets made of cast iron or stainless steel. These materials distribute heat evenly and retain it well, which is crucial for achieving a good sear. Avoid using non-stick pans, as they typically don’t get hot enough for proper searing.

2. How long should I let the flat iron steak come to room temperature before cooking?

Allow the steak to sit at room temperature for at least 30 minutes and up to an hour before cooking. This allows the steak to cook more evenly and reduces the risk of having a cold center. Do not leave the steak out for longer than 2 hours due to food safety concerns.

3. What is the best oil to use for searing flat iron steak?

Choose an oil with a high smoke point such as avocado oil, canola oil, grapeseed oil, or refined coconut oil. These oils can withstand high temperatures without burning, which is essential for achieving a good sear. Avoid using olive oil, as it has a lower smoke point.

4. How do I know when the skillet is hot enough to sear the steak?

The skillet is hot enough when the oil begins to shimmer and almost smoke. A good indicator is when a drop of water flicked into the pan evaporates instantly with a sizzling sound. Be careful not to overheat the oil to the point of smoking heavily, as this can impart a burnt flavor to the steak.

5. How do I properly sear a flat iron steak?

Place the steak in the hot skillet and leave it undisturbed for 2-3 minutes per side to allow a crust to form. Avoid moving the steak around, as this will interfere with the searing process. Use tongs to flip the steak.

6. How do I cook a thicker flat iron steak to the desired internal temperature without burning the outside?

After searing the steak on both sides, reduce the heat to medium to finish cooking it to the desired internal temperature. Use a meat thermometer to monitor the temperature. You can also transfer the steak to a preheated oven (around 350°F or 175°C) to finish cooking.

7. What is the best way to check the doneness of a flat iron steak?

The most accurate way to check the doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone and fat. Refer to the internal temperature guide above for the desired doneness.

8. Why is it important to rest the steak after cooking?

Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. If you cut into the steak immediately after cooking, the juices will run out, leaving you with a drier steak. Resting for at least 5-10 minutes is crucial.

9. How should I slice the flat iron steak for maximum tenderness?

Slice the steak against the grain. The “grain” refers to the direction of the muscle fibers. Cutting against the grain shortens these fibers, making the steak more tender and easier to chew.

10. What are some good side dishes to serve with flat iron steak?

Flat iron steak pairs well with a variety of side dishes, including:

• Roasted vegetables (asparagus, Brussels sprouts, carrots)
• Mashed potatoes or sweet potatoes
• Grilled corn on the cob
• A simple salad
• Creamed spinach

11. Can I marinate flat iron steak before cooking?

Yes, marinating can add flavor and tenderness to the steak. Marinate for at least 30 minutes and up to 24 hours in the refrigerator. Discard the marinade after use to avoid foodborne illness. Pat the steak dry before searing to ensure a good crust.

12. What if my flat iron steak is still tough even after following these instructions?

Flat iron steak is generally tender, but factors like the grade of beef or variations in the cut can affect the final result. Ensure you are slicing against the grain. Also, consider using a meat tenderizer before cooking, or marinating in an acidic marinade (e.g., lemon juice, vinegar) to help break down the muscle fibers.

Ready to Level Up Your Cooking? Watch This Now!