Table of Contents

1. Introduction
2. What is Flat Iron Steak?
3. Characteristics of Flat Iron Steak
4. The Best Cooking Methods for Flat Iron Steak
5. Tips for Cooking Flat Iron Steak
6. Delicious Flat Iron Steak Recipes
7. Sides and Pairings
8. Conclusion
9. FAQ

Introduction

Imagine biting into a steak that is not only tender but also bursting with flavor. Flat iron steak, often overshadowed by more famous cuts, is a hidden gem that deserves a prominent place on your dinner table. This cut, derived from the shoulder of the cow, offers a unique combination of tenderness and rich, beefy flavor, making it a favorite among chefs and home cooks alike. But how is flat iron steak best cooked?

Understanding the nuances of cooking flat iron steak can elevate your culinary repertoire and impress your dinner guests. This blog post will guide you through the best cooking methods, marinades, and tips for achieving that perfect steak, ensuring you make the most of this delectable cut of meat. By the end of this article, you will not only grasp the best practices for cooking flat iron steak but also discover how to pair it with sides and sauces that will enhance its natural flavors.

We will explore the characteristics of flat iron steak, the ideal cooking techniques, and the significance of resting and slicing the steak properly. Additionally, we will dive into various recipes, marinades, and ways to serve this versatile cut, encouraging you to experiment and make it your own.

So, whether you plan to impress at a dinner party or simply enjoy a delicious meal at home, let’s uncover the best ways to cook flat iron steak, ensuring it becomes a staple in your culinary adventures.

What is Flat Iron Steak?

Flat iron steak is a relatively new cut of beef that has gained popularity in recent years, especially among those who appreciate its tenderness and flavor. Derived from the shoulder of the cow, specifically the chuck, flat iron steak is known for its rich marbling and fine grain. This marbling contributes to its buttery texture, which rivals that of more expensive cuts like ribeye and tenderloin.

Historically, the flat iron steak was often overlooked, primarily because it comes from a heavily worked muscle. However, butchers discovered that when cut correctly, it could rival the tenderness of premium steaks. Named for its resemblance to a traditional flat iron, this cut is also known as the top blade steak. Its popularity has surged due to its affordability and versatility, making it an excellent choice for both casual meals and special occasions.

Characteristics of Flat Iron Steak

Flat iron steak is characterized by the following features:

• Tenderness: Despite being from a working muscle, flat iron steak is incredibly tender when cooked correctly, thanks to its fine grain and marbling.
• Flavor: It boasts a rich, beefy flavor that enhances with proper seasoning and cooking techniques.
• Versatility: This cut can be cooked using various methods, including grilling, pan-searing, broiling, and even sous vide, making it adaptable to different cooking styles and cuisines.
• Affordable: Compared to premium cuts, flat iron steak offers a high-quality eating experience without breaking the bank.

Understanding these characteristics will help you appreciate the potential of flat iron steak and how to best cook it to highlight its unique attributes.

The Best Cooking Methods for Flat Iron Steak

1. Grilling

Grilling is one of the most popular ways to cook flat iron steak, adding a delicious smoky flavor that complements its natural richness.

Steps to Grill Flat Iron Steak:

• Preparation: Start by bringing the steak to room temperature for about 30 minutes. This helps ensure even cooking.
• Seasoning: Rub the steak with a high-smoke-point oil and season generously with salt and freshly cracked black pepper. You can also add garlic powder or your favorite steak rub for extra flavor.
• Preheat the Grill: Heat your grill to high. For charcoal grills, ensure the coals are ashen and hot. For gas grills, preheat on high for about 10-15 minutes.
• Sear the Steak: Place the steak on the hottest part of the grill and sear for 2-3 minutes on each side until you achieve nice grill marks.
• Cook to Desired Doneness: Move the steak to a cooler part of the grill and continue cooking for another 4-6 minutes, depending on your preferred doneness (medium-rare is recommended at 130°F).
• Rest: After grilling, let the steak rest for 5-10 minutes before slicing.

Grilling flat iron steak enhances its flavor profile and creates a delicious crust, making it an excellent choice for summer barbecues or outdoor gatherings.

2. Pan-Searing

Pan-searing is a fantastic method for cooking flat iron steak indoors, allowing you to achieve a beautiful crust while retaining the juicy interior.

Steps to Pan-Sear Flat Iron Steak:

• Preparation: Just like grilling, allow the steak to come to room temperature.
• Seasoning: Season the steak with salt, pepper, and a drizzle of oil to help it sear.
• Preheat the Pan: Use a heavy cast-iron skillet or stainless-steel pan. Preheat over medium-high heat until hot.
• Sear: Place the steak in the pan and sear for 3-4 minutes without moving it. This allows a crust to form.
• Flip: Turn the steak and sear the other side for an additional 3-4 minutes.
• Finish Cooking: If the steak is thick (over 1 inch), you may need to lower the heat and continue cooking until it reaches the desired temperature.
• Rest: Remove the steak from the pan and let it rest before slicing.

Pan-searing is ideal for those who prefer to control the cooking environment, as it allows for better monitoring of the steak's doneness.

3. Sous Vide

Sous vide cooking is a precise method that ensures your steak is cooked evenly from edge to edge, resulting in a perfect medium-rare every time.

Steps for Sous Vide Flat Iron Steak:

• Season and Seal: Season the steak with salt, pepper, and any herbs or spices you like. Seal it in a vacuum bag or a resealable bag using the water displacement method.
• Set the Sous Vide: Preheat the sous vide water bath to your desired temperature (e.g., 130°F for medium-rare).
• Cook: Submerge the bagged steak in the water bath and cook for 1-3 hours, depending on the thickness of the steak.
• Sear: After cooking, remove the steak from the bag, pat it dry, and sear it in a hot pan for 1-2 minutes on each side to develop a crust.
• Rest and Serve: Allow the steak to rest before slicing.

Sous vide cooking is perfect for those who want to achieve restaurant-quality steaks in the comfort of their own home, as it eliminates the guesswork involved in cooking times.

4. Broiling

Broiling is an excellent method for cooking flat iron steak quickly while achieving a nice char.

Steps to Broil Flat Iron Steak:

• Preparation: Bring the steak to room temperature and season it similarly to the other methods.
• Preheat the Broiler: Set your oven’s broiler to high and let it preheat for about 10 minutes.
• Broil the Steak: Place the steak on a broiler pan or an oven-safe skillet. Broil for about 4-6 minutes on each side, depending on the thickness and desired doneness.
• Rest: Let the steak rest for a few minutes before slicing.

Broiling is a great alternative when grilling is not an option, allowing for a deliciously cooked steak with minimal effort.

Tips for Cooking Flat Iron Steak

• Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F; for medium, 140°F.
• Let It Rest: Resting the steak is crucial for juicy results. Allow it to rest for at least 5-10 minutes after cooking to let the juices redistribute.
• Slice Against the Grain: To maximize tenderness, always slice the steak against the grain. This shortens the muscle fibers, making each bite easier to chew.
• Experiment with Marinades: Flat iron steak absorbs marinades well. Try a simple mixture of olive oil, garlic, and herbs, or a more complex marinade featuring soy sauce and honey for a sweet and savory twist.

Delicious Flat Iron Steak Recipes

Classic Grilled Flat Iron Steak with Chimichurri Sauce

Ingredients:

• 1 lb flat iron steak
• Olive oil
• Salt and pepper
• For the chimichurri:
  • 1 cup fresh parsley
  • 4 cloves garlic
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

Instructions:

1. Preheat the grill and season the steak with olive oil, salt, and pepper.
2. Grill the steak to medium-rare, about 6-8 minutes total.
3. For the chimichurri, blend all the ingredients in a food processor until smooth.
4. Let the steak rest for 5-10 minutes, then slice against the grain and serve with chimichurri sauce.

Pan-Seared Flat Iron Steak with Garlic Butter

Ingredients:

• 1 lb flat iron steak
• 2 tbsp olive oil
• Salt and pepper
• 4 tbsp unsalted butter
• 4 cloves garlic, crushed
• Fresh thyme (optional)

Instructions:

1. Heat a cast-iron skillet over medium-high heat and add olive oil.
2. Season the steak with salt and pepper, then sear for 3-4 minutes on each side.
3. In the last minute of cooking, add butter, garlic, and thyme to the pan. Baste the steak with the melted garlic butter.
4. Let the steak rest for 5-10 minutes before slicing and serving.

Sous Vide Flat Iron Steak with Herb Marinade

Ingredients:

• 1 lb flat iron steak
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper

Instructions:

1. Season the steak with olive oil, garlic, rosemary, salt, and pepper. Seal it in a vacuum bag.
2. Sous vide at 130°F for 2 hours.
3. After cooking, remove the steak and pat it dry. Sear in a hot skillet for 1-2 minutes on each side.
4. Let it rest and then slice against the grain.

Sides and Pairings

Flat iron steak pairs beautifully with a variety of sides and sauces that complement its rich flavor:

• Roasted Vegetables: Seasonal roasted vegetables, such as asparagus, Brussels sprouts, or carrots, bring color and nutrition to your plate.
• Potato Dishes: Serve with creamy mashed potatoes, crispy roasted potatoes, or a potato gratin for a hearty meal.
• Salads: A fresh salad, such as arugula with cherry tomatoes and a balsamic vinaigrette, adds brightness and contrast to the richness of the steak.
• Sauces: Enhance your flat iron steak with sauces like chimichurri, béarnaise, or a red wine reduction for added depth of flavor.

Conclusion

Cooking flat iron steak is a rewarding experience that enhances your culinary skills and delights your taste buds. Whether you choose to grill, pan-sear, sous vide, or broil, this versatile cut of beef offers a tender and flavorful meal that can be easily adapted to your preferences.

By understanding the characteristics of flat iron steak and employing the best cooking techniques, you can create a delicious dish that rivals those served in high-end restaurants. Remember to rest your steak, slice against the grain, and experiment with marinades and sides to elevate your meal further.

So, gather your ingredients, fire up your grill or stovetop, and embark on a culinary adventure with flat iron steak. For the freshest quality cuts delivered directly to your door, explore Land and Sea Delivery’s offerings and bring the best of local beef to your kitchen.

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FAQ

What is the best doneness for flat iron steak?

The optimal doneness for flat iron steak is medium-rare, which is achieved at an internal temperature of 130°F. This ensures the meat remains tender and juicy.

Can I use a different cut if flat iron steak is unavailable?

Yes, you can substitute flat iron steak with cuts like flank steak or skirt steak, but cooking times and methods may need to be adjusted.

How long should I let my flat iron steak rest after cooking?

Allow your steak to rest for at least 5-10 minutes after cooking. This helps the juices redistribute within the meat, ensuring a juicy steak when sliced.

What are some good marinades for flat iron steak?

Flat iron steak absorbs marinades well. Simple marinades with olive oil, garlic, and herbs or more complex blends featuring soy sauce and ginger can enhance the flavor.

Can I cook flat iron steak in the oven?

Yes, you can broil flat iron steak in the oven. Preheat the broiler, season the steak, and cook for about 4-6 minutes per side, depending on thickness and desired doneness.