Flat Iron (8oz) Recipe

Bring steak to room temperature

Remove the 8 oz flat iron steak from the refrigerator and let rest on a plate for 30–45 minutes so it comes closer to room temperature. Pat both sides dry very thoroughly with paper towels — a dry surface ensures a good sear.

Season both sides evenly with kosher salt (about 1 tsp total), freshly ground black pepper, garlic powder, and smoked paprika if using. Press seasonings gently into the meat so they adhere.

Place a heavy skillet (cast iron preferred) over high heat and let it heat until smoking hot, about 4–6 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Carefully lay the seasoned flat iron steak in the hot pan, laying it away from you to avoid splatter. Do not move the steak for 2½–3 minutes to develop a deep brown crust.

Flip the steak using tongs and sear the second side for 2½–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium cook 3½–4 minutes per side (135°F / 57°C).

During the last 60–90 seconds of cooking, reduce heat to medium-low, add 1 tbsp unsalted butter, the smashed garlic clove, and the herb sprig. Tilt the pan and spoon (baste) the melted butter and aromatics over the steak continuously to build flavor and finish cooking.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes — this lets juices redistribute and yields a juicier result.

Slice the steak thinly against the grain. Sprinkle chopped fresh parsley over the slices and serve immediately. Optionally serve with steak sauce or a squeeze of lemon if desired.