Step aside ribeye. This underrated type of steak is a flavor powerhouse, and our straightforward method lets its natural deliciousness shine. Hunting for the best flat iron steak recipe? You’ve just found it.
In this recipe:
Table of Contents
We keep it brilliantly simple: a generous salt rub, a screaming hot cast iron skillet, and a few minutes of your time are all it takes. Giving you a perfectly seared flat iron steak with a crusty exterior and a juicy, tender middle. We finish it off with a dollop of our rich shallot herb compound butter, adding a layer of indulgence to every bite.
Flat iron is the second most tender cut, has a rich beefy flavor, so skip the marinade and let the taste of the meat shine. We’re not saying this is the best flat iron steak recipe, or are we? And we’d bet you pick it over a ribeye the next time you’re buying steaks.
Ingredients for flat iron Steak recipe
For the Shallot Butter:
- Shallot
- Fresh Parsley
- Kosher Salt
- Grated Parmesan
- Unsalted Butter
For the Flat Iron Steak:
- Flat Iron Steak
- Kosher Salt
- Oil, use a neutral, like avocado oil
- Freshly Ground Black Pepper
How to cook flat iron steak
Make the Shallot Butter:
- In a small bowl, combine the minced shallot, parsley, salt, and Parmesan.
- Add the butter and use a fork to mash and mix until all ingredients are well incorporated.
- The shallot butter can be prepared in advance—simply wrap it in plastic wrap and refrigerate until ready to use.
Prep the Steak:
- Remove the steak from its packaging and pat it dry with paper towels.
- If the steak is longer than your pan, slice the steak in half to fit your skillet better.
- Season liberally with salt on all sides and let rest at room temperature for 30-45 minutes.
Cook the Steak:
- Preheat a large carbon steel or cast iron skillet over medium-high heat.
- Add the oil and heat until it’s shiny and just starts to smoke.
- Place the steak in the skillet, using a splatter guard if necessary, and cook for 2-3 minutes per side, moving it around for an even sear.
- Cook until the internal temperature reaches 130°F with an instant-read thermometer for medium-rare.
Rest and Serve:
- Remove the steak from the skillet and top with a knob of the shallot butter.
- Let the steak rest for 5-7 minutes. The internal temp will rise around another 5 degrees with carryover cooking.
- Slice the steak against the grain into thin strips.
- Arrange on a platter, add more shallot butter, and sprinkle with freshly ground black pepper.
- Serve immediately with your choice of sides.
Tips for Perfect Flat Iron Steak
- Temperature Precision: Use a meat thermometer to ensure perfect doneness. Flat iron is great cooked to medium-rare or medium steak temp the best texture and bite.
- Resting Time: Allowing the steak to rest before slicing keeps it juicy and flavorful.
- Butter Preparation: Making the butter ahead of time deepens the flavors and simplifies cooking.
- Flat Iron Marinade: Flat iron is a cut of beef known for its rich meaty flavor. So a marinade isn’t necessary. But if you want one, use our all-purpose steak marinade for an easy win.
Why You’ll Love This Flat IRon Recipe
Flat iron steak is a succulent, flavorful cut that’s perfect for a quick, gourmet meal. Topped with a homemade shallot butter featuring fresh parsley and Parmesan, this steak transforms into a decadent dish with deep, aromatic flavors that melt deliciously onto the meat. It’s ideal for impressing guests or treating yourself on a special occasion.
What to Serve with Flat Iron Steak
Pair this rich dish with light sides like a crisp green salad or roasted vegetables. For a starch, consider garlic mashed potatoes or a simple risotto to complement the savory butter.
Wine Pairing
A robust red wine like Cabernet Sauvignon or a smooth Merlot pairs beautifully, enhancing the rich flavors of the meat and the aromatic shallot butter.
Leftovers and Storage:
Wrap any leftover flat iron steak tightly in foil or plastic wrap and store in the fridge for up to 4 days.
To reheat: Preheat an oven to 325 degrees F and place foil-wrapped steak in the oven for 10 to 12 minutes to reheat. Alternatively, slice the flat iron steak thin for delicious salads, wraps or sandwiches.
This steak recipe is a surefire way to enjoy a restaurant-quality meal right at home, combining simple preparation with gourmet results.
More ways to cook flat iron steak
Beef Recipes
Sous Vide Teres Major Steak Recipe
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Garlic Butter Basted Grilled Teres Major Steak
Beef Recipes
Grilled Denver Steak with Herb Butter
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Flat Iron Steak Recipe
Recommended Equipment
Ingredients
For the Shallot butter
- 1 Shallot minced
- 1 tbsp fresh Parsley minced
- ¼ tsp kosher Salt
- 1 tsp grated Parmesan
- 4 tbsp unsalted Butter room temperature
For the Flat Iron Steak
- 1 lbs flat iron steak
- Kosher salt
- 1 tbsp oil neutral oil like avocado oil
- Freshly ground black pepper
Instructions
Prep the steak
- Meanwhile, remove the flat iron steak from the package and pat it dry with paper towels.
- If it is a large steak, consider slicing it in half, right at the middle to fit better in your pan.
- Season the steak liberally with salt on all sides and allow it to sit at room temperature for 30 to 45 minutes.
Cook the steak
- When ready to cook, preheat a large cast iron or carbon steel skillet over medium high heat.
- Add the oil and let it preheat until it’s shiny and just starting to smoke.
- Carefully add the steak, using a splatter guard if needed to minimize mess.
- Cook for 2 to 3 minutes, moving the steak around the pan for an even sear, as a crust forms.
- Flip and cook 2 to 3 minutes longer, until the steak reaches 130 degrees F with a digital meat thermotmer.
Rest
- Remove the steak from the skillet and add a knob of the shallot butter over top while it rests for 5 to 7 minutes.
Slice and Serve
- Slice the steak into thin, ¼” thick slices, at an angle against the grain.
- Arrange on a platter and garnish with a bit more of the shallot butter to melt over the top of the steak and a pinch of freshly ground black pepper.
- Serve immediately.
Nutrition
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FAQs
No. Flat iron steak is a very tender steak and does not need to be tenderized.
Flat iron is an exceptionally tender steak, closely behind the filet mignon and the teres major. It’s best cooked, not past medium, to retain its tender mouthfeel.
Flat iron and flank steak are not the same cut. Though both have a fine grain, the flat iron comes from the chuck area of the cow, specifically the top blade area, and is a tender cut with a big beefy flavor. The flank steak comes from the flank area of the cow and can be tough if not properly sliced against the grain.
Flat iron is best cooked hot and fast, so the exterior gets the crust from a good Maillard reaction, but the internal temp is no more than medium. Pan-searing in a hot skillet or grilling is ideal. It’s also a great cut for sous vide cooking.
Simple and delicious! A+