Flat Iron Steak Recipe

Trim and Pat Dry

Trim any large pieces of excess fat or silver skin from the flat iron steak. Pat the steak dry on both sides with paper towels to promote even browning.

Make Marinade

In a small bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir to combine.

Marinate Steak

Place the steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring steak to room temperature 30 minutes before grilling.

Preheat Grill or Pan

Preheat a grill to high (450–500°F / 230–260°C) or heat a heavy cast-iron skillet over high heat until very hot. Brush the grill grates or skillet lightly with oil to prevent sticking.

Season Before Cooking

Remove steak from marinade and pat lightly to remove excess liquid. Lightly season both sides with a pinch more kosher salt and freshly ground black pepper if desired.

Grill or Sear

Place the steak on the hot grill or skillet. For medium-rare, cook about 4–5 minutes per side (internal temperature 130–135°F / 54–57°C). For medium, cook 6–7 minutes per side (140–145°F / 60–63°C). Avoid moving the steak while searing to develop a good crust.

Rest Steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Compound Herb Butter

If using herb butter, slice or place 2 tbs softened compound butter on the hot steak just after resting so it melts over the meat.

Chimichurri

Spoon 1 tbs chimichurri over the sliced steak or serve on the side for guests to add to taste.

Sautéed Mushrooms

To make sautéed mushrooms, heat 1 tbs oil or butter in a skillet over medium-high heat, add sliced mushrooms and a pinch of salt, and cook 6–8 minutes until browned. Spoon over steak.

Caramelized Onions

To make caramelized onions, slice 1 large onion and cook slowly in 1 tbs oil over medium-low heat for 25–30 minutes until deep golden, stirring occasionally. Top steak with onions.

Blue Cheese

Sprinkle 2 tbs blue cheese crumbles over the resting steak so they soften slightly from residual heat.

Steak Sauce

Serve 2 tbs steak sauce on the side for dipping or spoon lightly over sliced steak.

Slice the rested flat iron steak against the grain into 1/4-inch slices. Arrange on a warmed platter.

Top with chosen toppings (herb butter, chimichurri, mushrooms, onions, or blue cheese) or serve them on the side. Garnish with chopped parsley and serve with lemon wedges for brightness.

Serve immediately. Leftover steak will keep in an airtight container in the refrigerator for up to 3 days.