How To Cook Flat Iron Steak: As I was trying to perfect the perfect iron steak, I combined some recipes that I found on the web and adjusted them until they were perfect to my taste. I’m confident you’ll love it as well. It is the perfect recipe.
What is Flat Iron Steak?
Known for its rich beef flavour, flat iron cuts are tender, well-marbled, but lean and flavorful. They come from the chuck area (shoulder) and sometimes contain connective tissue, so it is best to slice it through before cooking it.
The steak is very reasonably priced and my butcher always ensures the meat is as tender as possible.
How To Grill Flat Iron Steak
1- Almost all flat iron steaks should be completely thawed before grilling. Let your steak sit for 30 minutes to 40 minutes before grilling. Also, remember to season your steak according to your preferences.
2- If cooking on a charcoal grill, sear both sides of the steaks for 1-2 minutes over the hottest coals, then move to medium coals and grill for the times listed. Turn steaks halfway through the cooking time.
3- Turn about 60 seconds to 1.5 minutes before halfway through cooking on a gas grill. Heat the grill on high for 1-2 minutes. Then lower the heat to medium and continue to grill for the times on the chart, turning each piece after halfway.
4- Using a meat thermometer, the steak should read 130 degrees Fahrenheit after 4 minutes. Rest the steak for 5 minutes before serving, using foil to keep it warm. During this time, the meat’s temperature will continue to rise by about 5 degrees (this is known as “carryover cooking”). The final temperature will be 135 degrees.
5- Besides resulting in a better-tasting steak, resting steak after cooking is essential to prevent flavorful juices from escaping. By cutting into it immediately after it has been cooked, you will lose those special flavorful juices, which will end up on your plate instead. The steak will remain moist and flavorful after resting, as the juices absorb into and throughout the meat.
How To Cook Flat Iron Steak in a Convection Oven
The temperature of the oven is crucial when you’re cooking flat iron steaks; too low, and they’ll take hours to cook, no matter how good your marinade is.
When the temperature is too high, the steak will cook too quickly and become hard to chew. Flat iron steaks should be served at 350 degrees Fahrenheit for tenderness.
Step to cooking Flat Iron Steak In Oven
- Bake for 90 minutes. Remove your steaks from the refrigerator 40 minutes before you plan to cook, to bring them to room temperature. Preheat the oven to 350 degrees Fahrenheit. Place the beef on a rack in a roasting pan and bake for 90 minutes.
- Prepare grill for rare, medium-rare, medium, and well-done steaks, and bake at 350 degrees for 10 minutes, 15 minutes, and 20 minutes, respectively. Serve the steaks after you have removed the grill and rested them for 5-10 minutes.
- Use the juices in the pan and deglaze the pan with the marinade while the meat is resting to make a flavorful sauce to dress the streak.
- In the oven pan on the stovetop, heat the marinade. Reduce it until it is thick and tasty, and ensure it reaches boiling temperature before using, in order to ensure that all bacteria that cause food-borne illnesses are destroyed.
- For the ultimate steak dining experience, serve your steak with a fresh green salad, some French fries, and your favourite wine once it has rested to maintain maximum juices.
How To Make Pan-seared Flat Iron Steak on the Stove
1– Remember that 30-40 minutes before you grill your flat iron steak, you need to take it out of the refrigerator. Thaw your steak completely then bring it to room temperature. Season the steak as desired.
2- Add 1 to 2 tablespoons vegetable oil or butter to a heavy skillet (enough to coat the bottom), then place steak in a hot skillet. Baste the skillet with the prepared oil or butter after placing the steak in the skillet.
3- Cook your steak in a skillet over high heat for about 13-15 minutes for a 1&1/2-inch steak, turning the meat halfway, and reading 130°F on a meat thermometer. Put a tent of aluminium foil over the steak while it rests for five minutes before serving.
4- In this time, the meat’s temperature will rise by about 5°F (carryover cooking). Once the meat reaches 135°F, it will be done.
5- Besides resulting in a better-tasting steak, resting steak after cooking is essential to prevent flavorful juices from escaping. If you slice into steak immediately after taking it off the stove, those delicious juices won’t remain in the meat but on your plate. The steak will be able to retain its flavour and tenderness by being allowed to rest.
1. Is Flat Iron Steak Tender?
As for flat iron steaks, they are a tender cut of steaks. You should look for a piece that has nice thick or thin shearing of fat on the surface. As the steak is cooked, the fat melts and keeps the steak moist and flavorful.
2. Are flat iron steak and flank steak the same?
The answer is no. In contrast, flat iron steaks are cut from the top blades (shoulders), while flank steaks are cut from the stomachs or abdominal regions of a cow.
3. Can another cut of beef be used for this recipe?
Yes, you can use another cut of beef for this recipe. It works extremely well with any cut of steak. Sirloin, New York strip, fajita meat, ribeye, and even filet are all wonderful with this seasoning.
A beer marinade might also be a good choice if something on the menu doesn’t appeal to you.
Here are a few foods which go well with flat iron steak:
- Loaded Mashed Potatoes
- Sweet Potatoes
- Cheese Fries
- Caesar Salad
- Sautéed Mushrooms
- Steamed Broccoli
- Baked Potatoes
- Grilled Corn on the Cob
We hope you will like our article on how to cook flat iron steak. If you face any difficulty in cooking let us know in the comment section. we will try our best to solve your problems as soon as possible. Enjoy cooking!