Flat Iron Steak

Best Flat Iron Steak

A few years ago, we lived in a condo community that didn’t allow grills. At first, this was kind of frustrating because we loved to grill outdoors.

However, the living situation taught us how to create homemade burgers, pan seared steak, and steak fajitas using my regular cooktop.

This flat iron steak recipe is one of those examples that prove you don’t have to use an outdoor grill to make a perfectly seared steak.

Combine a little know-how, with a custom seasoning mix, and melted butter and you’ve got yourself a pretty amazing steak. Pair it with a batch of baked sweet potato fries or oven baked home fries, and you have a full meal!

Ingredients You’ll Need:

You may need to adjust the seasoning blend depending on exactly how much steak you use. You may need a little more or a little less. It’s easy to make extra!

The exact amounts of each ingredient are in the recipe card further down the page.

• Seasonings: We use a variety of seasonings for the seasoning blend. Adjust or omit any of these to taste. You’ll need seasoning salt, Italian seasoning, ground black pepper, garlic powder, and onion powder to create a nice seasoning for steak.
• Steak: You’ll need about 1 ½ pounds of flat iron steak.
• Butter: We cook the steak in 3 tablespoons of unsalted butter. Salted butter also works, but you may need to lessen the amount of seasoned salt.

How to Cook Flat Iron Steak:

Scroll to the recipe card below for full instructions and ingredient amounts! 

Before we get started, let me start off with a little note about the steak. In the recipe, we have it listed as a 1 ½ pound steak or steaks. When we originally made this recipe, that’s what we used.

It just so happens that we are living in a different part of the country now, and the only flat iron steak available was just barely over half a pound. That’s what’s used in the updated photos and video.

The recipe stayed the same, except the size of the steak which can be adjusted. You just won’t use as much of the seasoning. Now, back to how to make our flat iron steak recipe! 🙂

1. In a small bowl combine the seasoned salt, Italian seasonings, black pepper, garlic powder, and the onion powder. Give them a quick mix with a fork to blend the seasonings.
2. Liberally season both sides of each steak, making sure to use ALL the spice mix (assuming you’re using the full 1 ½ pounds of meat).

3. Preheat a flat iron skillet or griddle over medium heat and melt the butter.
4. Once the butter is melted, add the steaks to pan. Cook them for 5-6 minutes on each side or to your desired doneness.
5. When the steaks are done, let them rest for 5-10 minutes then serve them with a side of your choice.

Tips and Variations:

• Start with a high-quality cut of steak with good marbling. Marbling helps keep the steak from drying out while it cooks and provides flavor.
• Use butter while cooking flat iron steak as it prevents sticking and adds extra flavor.
• Avoid moving the steak around too much in the pan before it’s seared (i.e., first side down). You want to get a good sear on the first side before flipping it to the second side.
• Let the steak cook undisturbed on each side until it’s time to flip – use an instant read thermometer if necessary.
• Let your cooked steak rest covered for at least 5-10 minutes before serving. Otherwise, all the juices will run out and your steak will be dry.
• Slice against the grain when ready to serve which helps keep the texture tender.
• For an extra flavorful steak, apply the seasoning mix then place the steaks in your fridge for 30 minutes to rest before cooking.
• Heat the pan to medium or medium-high. You’ll know the skillet is hot enough when the butter begins to clarify (separate) in the pan.
• Create a marinade by simply adding ½ cup of olive oil and ¼ cup of red wine vinegar to the seasoning mix. Submerge the steaks in the marinade in your fridge for 30 minutes before cooking.

How to Store Flat Iron Steak:

Refrigerator: Store leftover steak in the refrigerator for up to 3 days.

Reheat: Reheat on the stovetop over low heat until heated through.

Are flat iron steak and flank steak the same?

No, flat iron steak and flank steak are taken from different areas of the cow.

A flat iron steak is cut from the top blade (shoulder) of a cow. A flank steak is cut from the stomach or abdominal area.

What’s the best way to cook flat iron steak?

To achieve a perfect medium-rare Flat Iron steak on the stove, sear a 1–1½ inch steak in a skillet for 13–15 minutes, flipping it approximately 1 minute before the halfway mark. Aim for a meat thermometer reading of 130°F. Let the steaks rest for 5 minutes, loosely covered with foil, before serving.

Can another cut of beef be used for this recipe?

Yes, absolutely! This seasoning and cooking method in this recipe works well for any cut steak. We love it on sirloin, New York strip, fajita meat, ribeye, and even filet.

If there happens to be a seasoning you don’t love, we have an amazing beer marinade that works well, too.

Is flat iron steak tender?

Yes, flat iron steak is a tender cut of steak. Look for a piece that has nice marbling or thin ribbons of fat running throughout. As the steak cooks, the fat melts and keeps it moist and adds flavor.

What goes well with flat iron steak?

These sides taste great with any of best steak dishes. Here are some of our favorites:

Sweet Potatoes
Caesar Salad
Sautéed Mushrooms
Baked Potatoes
Onion Soup Potatoes

Other Dinner Recipes You May Love:

• Sirloin Steak
• Grilled Mahi Mahi
• Baked Brats
• Mississippi Pot Roast