Flat Iron Steak Recipe

Trim and rest

Remove the flat iron steak from the refrigerator. Pat it dry thoroughly with paper towels. If there are any large pieces of silver skin, trim them away with a sharp knife. Let the steak sit at room temperature for 20–30 minutes while you prepare the marinade and preheat your cooking surface.

Make the marinade

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, minced garlic, 1 tablespoon lemon juice, 1 teaspoon brown sugar or honey, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 1/2 teaspoon smoked paprika (if using). Ensure sugar dissolves and garlic is evenly distributed.

Marinate the steak

Place the steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring the steak back to room temperature for 30 minutes before cooking.

Preheat cooking surface

Heat a heavy skillet (cast iron preferred) or grill to high heat. If using a skillet, add a thin film (about 1 teaspoon) of neutral oil and heat until shimmering and just beginning to smoke. The surface should register 450–500°F (230–260°C) if using an infrared thermometer.

Sear the steak

Remove excess marinade from the steak (blot lightly with paper towel) to promote good browning. Place the steak on the hot skillet or grill and sear without moving for 3–4 minutes, until a deep brown crust forms. Flip and sear the other side for another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness and for steak thickness.

Check temperature

Use an instant-read thermometer inserted into the thickest part of the steak to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remember the steak will rise 3–5°F while resting.

Rest and butter baste

When the steak reaches your target temperature, reduce heat slightly and add 1 tablespoon unsalted butter to the pan. Tilt the pan and spoon the melted butter over the steak for 20–30 seconds. Remove the steak to a cutting board and let rest for 8–10 minutes to allow juices to redistribute.

Slice and season

Slice the flat iron steak thinly across the grain at a 30–45° angle. Sprinkle with chopped fresh parsley and a pinch of flaky sea salt to taste. Serve with lemon wedges on the side if you like a bright finish.

Serve immediately: Arrange slices on a warm plate and serve with your chosen sides (mashed potatoes, roasted vegetables, salad, or chimichurri). Enjoy.