Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Seasoning / Finish
Cooking oil
Method
Steak
Bring to temperature
Remove the 10 oz flat iron steak from the refrigerator 30–45 minutes before cooking and let it sit covered at room temperature. This ensures more even cooking.
Pat dry and season
Pat the steak thoroughly dry with paper towels. Even moisture prevents proper searing. On both sides, sprinkle the kosher salt, then the black pepper, garlic powder, and smoked paprika. Press the seasonings gently into the meat so they adhere.
Sear the steak
Add 1 tablespoon high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak in the pan; it should sizzle loudly. Sear without moving for 2½–3 minutes to develop a deep brown crust.
Flip and baste
Flip the steak and reduce the heat to medium-high. Add 1 tablespoon unsalted butter and the thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 1½–3 minutes, until the steak reaches desired doneness (see temperatures).
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Because flat iron is fairly thin, don’t overshoot—remove the steak 5°F below the target; carryover heat will raise it slightly.
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute.
Slice
Trim any large outer silver skin if needed. Slice the flat iron steak thinly across the grain against the muscle fibers (about ¼-inch thick slices) for maximum tenderness.