Flat Iron Recipe

Bring to room temperature

Remove the 8 oz flat iron steak from the refrigerator 30–45 minutes before cooking and leave on a plate loosely covered. Pat the steak dry with paper towels just before seasoning.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika (if using). Press the seasoning gently into the meat so it adheres.

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. You want the pan to be smoking slightly for a strong sear.

Add 1 tablespoon high‑smoke‑point oil and swirl to coat the pan. Carefully place the seasoned flat iron steak in the pan away from you to avoid splatter. Let it sear, undisturbed, for 2½–3 minutes to form a deep brown crust.

Flip the steak and sear the second side for 2–3 minutes. If the steak is thicker than 1 inch or you prefer medium doneness, reduce heat to medium and continue cooking, flipping once, until an instant‑read thermometer inserted into the thickest part reads: 120–125°F for rare, 130–135°F for medium‑rare, 140–145°F for medium.

With the steak mostly cooked to your target temperature (about 5–6°F below final target), turn the heat down to medium-low. Add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme sprigs to the pan.

Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 1–2 minutes. This builds flavor and helps finish the cook gently.

Transfer the flat iron to a cutting board and tent loosely with foil. Let rest for 6–8 minutes to allow juices to redistribute.

Optionally sprinkle a pinch (about 1/4 tsp) of coarse sea salt over the steak while it rests to enhance flavor. Slice the steak thinly across the grain into 1/4‑inch slices and serve immediately.