Flat Iron Steak Recipe

Bring steak to room temperature

Remove the flat iron steak from the refrigerator and pat dry with paper towels. Let it rest at room temperature for 30–45 minutes to take the chill off—this promotes even cooking.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Pat the steak dry again if needed. Sprinkle the seasoning mixture evenly over both sides of the steak, pressing gently so it adheres. Let rest 5–10 minutes while you preheat the pan or grill.

Preheat pan or grill

Heat a heavy skillet (preferably cast iron) over high heat until very hot, about 5 minutes. If using a grill, preheat to high heat (450–500°F / 230–260°C).

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully lay the steak into the pan away from you. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- 1–2 minutes for desired doneness and for thicker or thinner steaks.

Baste with butter and aromatics

With about 1–2 minutes remaining on the second side, reduce heat to medium, add the butter, crushed garlic, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatic juices for 1–2 minutes. This adds flavor and helps finish the crust.

Rest and finish

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. While resting, squeeze the lemon half over the steak if using to brighten flavors.

Slice and serve

Trim any large pieces of fat if desired. Slice the flat iron steak thinly across the grain (perpendicular to the muscle fibers) into 1/4-inch slices. Arrange on a platter and spoon any resting juices from the board over the slices. Serve immediately.