Flat Iron Steak
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My grilled flat iron steak recipe transforms a leaner, more marbled cut of meat into juicy, tender perfection. It cooks in just 10 minutes!
My partner loves a good steak night, and I’ve recently enjoyed cooking the humble flat iron steak.
Also known as top blade steak, I first learned about this cut in culinary school. It’s a well-marbled, tender cut that comes from the shoulder area of the cow. It’s a cut where less is more when it comes to seasoning.
I like to keep the seasonings and marinade simple so the meat’s natural flavor shines. I usually marinate it for just 5 minutes, but you can leave it for up to 24 hours if you’re prepping ahead for a summer BBQ or dinner party. It’s juicy, tender, and cooks quickly, whether you grill or pan-sear it- I’ve tested it using both methods.
★★★★★ REVIEW
“Steak came out juicy and flavorful. Yet so simple! My husband and I loved it. We also added some mushrooms and onions as a topping. Will use this recipe every time from now on. Divine!!!” – Sabrina
Table of Contents
Key Ingredients
Here’s what goes into this flat iron steak recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Flat iron steak. Look for steaks that are marbled with fat and have a consistent thickness. This steak can be a little hard to find at some grocery stores, so I recommend your local butcher.
Marinade
- Olive oil. Coats the steak and helps the spices adhere. I use extra virgin for flavor, but any neutral oil works.
- Smoked paprika. Adds a subtle smokiness that complements the grill’s char. Regular paprika works, but loses that depth.
- Garlic. Fresh cloves only. I mince them finely, so they caramelize against the steak rather than burning.
- Salt and black pepper. Kosher salt is my preference as the larger crystals create a better crust.
How to make flat iron steak
Step 1- Stir the marinade ingredients in a small bowl.
Step 2- Place the steak in a shallow bowl or ziplock bag. Pour the marinade over the top until fully coated.
Step 3- Cook the flat iron steak on a hot grill or grill pan for 3-4 minutes, flip, and cook until it reaches 135°F (or desired doneness). Let the steak rest before slicing and serving.
How to cook flat iron steak in a pan
This is actually how I cook it most weeknights. Heat a cast iron skillet over the largest burger on high until smoking, then cook for 3-4 minutes per side. You won’t get the same char marks as the grill, but the crust is just as good.
Arman’s recipe tips
- Marinate for longer. I usually need just 5 minutes, but this steak can be marinated for up to 24 hours. If you’re letting it marinate for longer than 30 minutes, place the meat and marinade in the fridge.
- Bring to room temperature. Place the steak on the counter for 20 to 30 minutes before grilling to help it cook more evenly.
- Always preheat the grill. Make sure the grill reaches between 450°F and 500°F so the steak sizzles as soon as it hits the grill grates. If you use a grill pan and cook this on the stovetop, I like to use the largest burner so the pan is well-heated at all times.
- Let the steak rest for at least 5 minutes after grilling. The juices redistribute back into the meat rather than running onto the cutting board.
- Slice against the grain. Slicing the steak against the grain is critical to shortening the meat fibers and giving you more tender slices.
Storage instructions
To store: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Slice the steak first, then freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: I prefer reheating in a hot skillet for 1-2 minutes per side- it revives the crust better than the microwave. A splash of beef broth prevents it from drying out.
Frequently asked questions
While similar, flat iron and flank steak are cut from different parts of the cow. The flat iron steak comes from the shoulder blade and is known for its marbling and tenderness. Flank steak is cut from the abdominal muscles and is known for its bold, beefy flavor and lean texture.
If you can’t find flat iron steak, a few cuts offer similar taste and tenderness when grilled over high heat, such as chuck eye, skirt, flank, strip, or sirloin.
I recommend medium-rare at 135°F for this cut. It’s naturally tender and well-marbled, so cooking it past medium (145°F) can make it chewy and tough. Use a meat thermometer rather than guessing by time alone.
Flat Iron Steak Recipe
Video
Ingredients
- 1 1/2 pounds flat iron steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cloves garlic
Instructions
- In a small bowl, combine the olive oil, smoked paprika, black pepper, salt, and minced garlic. Mix well to create a marinade.
- Place the flat iron steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Let the steak marinate for at least 5 minutes at room temperature, or refrigerate for up to 24 hours.
- Preheat your grill or grill pan to medium-high heat.
- Place the steak on the preheated grill. Cook for about 4-5 minutes per side for medium-rare doneness (135°F), or adjust the cooking time to your preferred level of doneness.
- Remove the steak from the grill and transfer it to a cutting board. Let the steak rest for 5 minutes before slicing against the grain.
Notes
Nutrition
More steak recipes
- Tomahawk Steak– This is an impressive-looking steak that needs little prep work.
- Denver Steak– Another underrated cut that cooks quickly and is always juicy.
- New York Strip Steak– I tested this steak countless times until it replicated what you’d expect at a fancy steakhouse.
- Flank steak– This lean cut is seasoned with bold flavors, which makes this a versatile protein.
If you tried this Flat Iron Steak recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Originally published August 2023
Steak came out juicy and flavorful. Yet so simple! My husband and i loved it. We also added some mushrooms and onions as a topping. Will use this recipe everytime from now on. Absolutely Devine!!!
Thanks, Sabrina!
Simple and delicious!
Thanks, Roxanne!