Grilled Flat Iron Steak


5 from 5 votes
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This grilled flat iron steak transforms a thinner marbled cut of meat into juicy and tender perfection. It cooks in just 10 minutes!

Love juicy grilled steaks? Try my picanha steak, round steak, filet mignon, or bavette steak next.

flat iron steak.

My family loves it when I bust out the grill to cook up some steaks, and recently, I’ve been enjoying cooking the humble flat iron steak.

I like to keep the seasonings and marinade very simple to truly let the natural flavors of the meat shine. If you are new to cooking large cuts of beef, my flat iron steak recipe is a fabulous place to start.

What is flat iron steak?

Flat iron steak, also known as top blade steak, butlers’ steak, and oyster blade steak, is a well-marbled, tender cut of beef that comes from the shoulder area of the cow. The name “flat iron” refers to its shape, which resembles an old-fashioned flat clothing iron.

Despite being a more affordable alternative to premium cuts, flat iron offers a similar taste and texture whether you sear it in a cast iron skillet, reverse-sear, or cook it on the grill. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to grill flat iron steak
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More grilling favorites
  8. Grilled Flat Iron Steak Recipe (Recipe Card)

Why I love this recipe

  • Incredible texture. This steak is a relatively thin cut with naturally mouthwatering meaty flavors that only get better when the meat is marinated and seared to perfection on a hot grill. 
  • Easy to prep in advance. While I typically only marinate the steak for around 5 minutes, you can marinate it for up to 24 hours, which is perfect if you need to prep it for a summer BBQ!
  • Versatile. Make the steak the star of the show for dinner or do as we do and slice it up to use in a quesadilla, fajitas, grilled cheese, or even on a pizza (seriously!).
  • Grill or skillet option. I like to use a hot skillet during the cooler months so this steak is a year-round staple!

Ingredients needed

  • Flat iron steak. Look for steaks that are marbled with fat and have a consistent thickness. If you can find Wagyu flat iron, even better! This steak can be a little hard to find at some grocery stores, so go straight to your local butcher.
  • Olive oil. This is the base of the marinade. It acts as a natural tenderizer for the meat and prevents it from sticking to the grill grates. I tried this with butter and found it actually overcooked the exterior so try not to substitute it.
  • Garlic cloves. Freshly minced to intensify the overall savory flavor profile of the beef. Do not use the dried kind.
  • Smoked paprika. Adds a rich, distinctively smoky flavor. 
  • Kosher salt and black pepper. To taste. 

How to grill flat iron steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the marinade. Stir the olive oil, minced garlic, smoked paprika, pepper, and salt together in a small bowl. 

flat iron steak marinade.

Step 2- Marinate the steak. Place the steak in a shallow bowl or ziplock bag. Pour the marinade over top and massage it into the meat until fully coated. Set aside to marinate.

how to cook flat iron steak.

Step 3- Grill. Transfer the steak from the bowl with the marinade and onto a hot charcoal grill. Cook to medium-rare or your desired temperature.

Step 4- Rest, slice, and serve. Transfer the steak to a cutting board to rest for a few minutes. Afterward, slice it against the grain and serve.

beef flat iron steak.

Steak cooking time

Use a meat thermometer and this guide to ensure your steak is cooked exactly how you like it. Flat iron steak is best when it’s cooked to medium-rare or medium, but of course, you can choose whichever you prefer!

  • Rare – 125ºF
  • Medium-rare – 135ºF
  • Medium – 145ºF
  • Medium-well – 155ºF
  • Well-done – 165ºF

Keep in mind that the steak will continue to come up to temperature as it rests, so it’s best to remove it from the grill when it’s 5 degrees away from your desired doneness.

Arman’s recipe tips

  • Marinate for longer. I usually need just 5 minutes but this steak can be marinated for up to 24 hours. Place the meat and marinade in the fridge if you’re letting it marinate for longer than 30 minutes.
  • Bring to room temperature. Place the steak on the counter for 20 to 30 minutes before grilling so it cooks more evenly. 
  • Always preheat the grill. Make sure the grill reaches between 450°F and 500°F so the steak sizzles as soon it hits the grill grates. If you use a grill pan and cook this 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. This way, the natural juices can be redistributed, making the meat extra juicy and flavorful. 
  • Slice against the grain. Slicing the steak against the grain is critical to shortening the meat fibers and giving you more tender slices. It’s also great if you are using it in other dishes like a steak salad.

Storage instructions

To store: Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.

To reheat: Reheat the steak in a baking dish with a splash of beef broth in a 250ºF oven until the internal temperature reaches 110ºF.

best flat iron steak.

Frequently asked questions

Are flat iron and flank the same cut?

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. 

What is a good flat iron steak substitute?

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. 

More grilling favorites

flat iron steak recipe.

Grilled Flat Iron Steak Recipe

5 from 5 votes
This grilled flat iron steak transforms a thinner marbled cut of meat into juicy and tender perfection! It cooks in just 10 minutes! Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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


  • 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, 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. 


TO STORE. Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days.
TO FREEZE. Reheat the steak in a baking dish with a splash of beef broth in a 250ºF oven until the internal temperature reaches 110ºF.


Serving: 1servingCalories: 366kcalCarbohydrates: 1gProtein: 33gFat: 25gSodium: 708mgPotassium: 550mgFiber: 0.3gSugar: 0.1gVitamin A: 249IUVitamin C: 0.5mgCalcium: 17mgIron: 4mgNET CARBS: 1g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published August 2023, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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