Best Flat Iron Steak Recipe (Melt-In-Your-Mouth Tender!)
A juicy, flavourful flat iron steak recipe for the grill or pan that turns out steak-house perfect, every time. It's totally foolproof for super tender steak.
Servings: 4
Ingredients
- 1 lb flat iron steak 1" thick
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp freshly-ground black pepper
Instructions
- Preheat grill or cast iron pan over high heat for 5 full minutes. This is an important step for a good sear and to prevent sticking.Coat steak on both sides with oil, then sprinkle with the salt, onion powder, garlic powder and black pepper.Once grill (or pan) is smoking hot, lightly oil that, too. I use tongs to rub the grates with a paper towel dipped in oil.
- Place the steak on the grill and cook for 3-4 minutes on the first side. Don't attempt to flip until it releases easily when you gently lift a corner with tongs. If you rip it off before it's ready, the meat will tear and you won't get good browning. Flip the steak and grill for another 3-4 minutes on the second side, or until the internal temperature reaches 125°F for medium rare.
- Transfer steak to a cutting board, tent with foil and let it rest for a full 5 minutes before slicing.This allows the juices to be re-absorbed into the muscle fibers rather than pouring out of the meat when you cut in. It makes a huge difference to juiciness. Thinly slice the meat against the grain for maximum tenderness.
Notes
While grilling is recommended for a delicious char, you can also use a cast-iron skillet for excellent results. Just ensure it's preheated for a good sear.
This timing is for a steak approximately 1 inch thick. For thinner steaks, check the temperature early and reduce cooking time slightly; for thicker steaks, add an extra 1-2 minutes per side, checking the temperature to avoid overcooking.
Don’t skip the resting period after cooking. Letting the steak rest for at least 5 minutes allows the juices to redistribute, ensuring a juicy bite.
Nutrition
Calories: 230kcal | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 84mg | Potassium: 350mg | Calcium: 7mg | Iron: 3mg