Flat Iron Steaks On Grill

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Why The Cook Time On A Recipe May Not Be Accurate:

How to Make Grill-Smoked Herb-Rubbed Flat Iron Steaks
  • Your oven or grill temperature isnt exactly what a recipe calls for
  • The difference in cook time between a steak that is cold vs a steak that has come to room temperature prior to cooking
  • The size of the meat you are cooking may vary from a recipe
  • You might like your beef cooked to a different level of doneness compared to someone writing a recipe

How To Cook Flat Iron Steaks On The Grill

  • Whether you own a gas, charcoal, wood burning or pellet grill, heat the grill to high heat for direct cooking
  • Prior to putting the steak on the grill, clean your grill grates, then wipe down with some vegetable oil on a paper towel or cloth to prevent the steak from sticking
  • Resist the urge to use pepper on your steak until after it has been grilled. Pepper can burn at high temperatures and leave a bitter taste on the meat
  • Season steak as desired
  • Place the steak on the grill over high heat and grill on one side for 4-5 minutes or until it has nice color. Flip the steak then continue to cook until about 5 degrees shy of your target temperature. Depending on the actual temperature of the grill this whole process will likely take 7-10 minutes.
  • For rare pull at 120°F, medium rare 130°F and for medium 140°F
  • Rest steak for a 5 minutes prior to slicing
  • Slice against the grain

Temperature Ranges For Beef

Remember to allow for carry-over cooking when taking temperature and removing the flat steak from the grill. A high quality instant read thermometer, like the Thermoworks MK4 Thermapen, is a critical tool for grilling and smoking foods.

  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F

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Why Is Flat Iron Steak So Expensive

A flat iron cut is made from the origin of the chuck shoulder joint. This is located in the front shoulder of the steer and is the same region from which a chuck roast would be obtained. Flat iron steak is not a very pricey cut of meat because it originates from the chuck area. The quality of the flesh is comparable to that of a very costly piece of beef.

Patience Is A Virtue: Its Time To Rest

Grilled Flatiron Steaks with Tomatoes and Tapenade recipe

Arguably one of the most important steps in cooking a perfect steak is the resting period after cooking. If you cut into your steak immediately after you pull it off the grill you are going to end up losing a lot of the flavor that you just worked so hard to achieve.

When meat cooks, the muscle fibers in the meat contract and push the water in the steak to the outside. The resting period allows the meat to cool slightly, and the contracted muscle fibers will begin to relax as the temperature comes down.

Additionally, there will be less pressure in the center of the steak from the contracted muscle fibers and the moisture in the meat will redistribute evenly, thus locking in all that juice and flavor that makes a good steak great.

The resting period varies depending on the size of your steak and for this Flat Iron, we let it rest for about 10 minutes.

We like to tent steaks with a bit of foil to maintain as much heat as possible and the result is a perfectly cooked, juicy steak that is packed full of flavor.

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How To Cook Flat Iron Steak:

You can cook a flat iron steak in a cast iron skillet on the stove , or even under your ovens broiler, but my favorite way to cook it is to grill it.

After marinating, remove your steak from the marinade and let any excess marinade drip off. Bring the steak to room temperature for about a half hour before grilling.

Preheat your grill for direct grilling over medium-high heat. Transfer the steak to the grill and sear each side for 2 minutes.

Then, reduce the heat to medium and continue to grill the steak, turning occasionally, until the center of the meat reaches 130 degrees F for medium-rare*. This should take about 10 to 12 minutes of total grilling time.

Transfer the grilled flat iron steak to a plate and lightly cover with foil. Let stand 5 minutes before thinly slicing across the grain and serving.

*I grilled my steak to a very rare doneness , as thats how my family likes to eat it. If you like it more done, grill until 140 degrees for medium doneness. I dont ever recommend going over this for good steak.

Grilled Flat Iron Steak

Grilled Flat Iron Steak is something youll want to make on repeat all summer long. A quick grocery store shortcut is used as a topping, making this perfect for a weeknight.

When you have a three year old, even the most boring errands can seem exciting to them. The library book return slot is so much fun. Dropping something off at the post office is an adventure.

But somewhere along the way, my daughters favorite errand became going to the butcher shop. Im not sure what it is.

The bright lights? The cool temperature? The glass cases full of meat like homemade hot dogs for Sonoran hot dogs to point at?

Whatever it is, I find myself going there more often, and spending more time there, these days . Which gives me ample opportunity to peruse the selections and find something new.

In fact, it was my daughter who pointed at country style pork ribs and wanted to take them home.

Ive recently discovered flat iron steaks, and, when prepped with my flat iron steak marinade, theyre quickly becoming one of my favorite cuts of beef.

This recipe for Grilled Flat Iron Steak will give you all the details on what this cut of meat is, how to cook flat iron steak, and my favorite way to serve it.

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How To Cook Flat Iron Steaks On The Stove

  • Heat a cast iron, stainless or carbon steel skillet to medium high heat. Note: the pan will smoke at high temperatures. Make sure you turn on an exhaust fan or open a window.
  • Resist the urge to use pepper on your steak until after it has been grilled. Pepper can burn at high temperatures and leave a bitter taste on the meat
  • Season steak as desired
  • When pan is smoking hot, add a high smoke temperature oil , ghee, lard or bacon fat to sear steak
  • Place the steak in the skillet and cook for 4-5 minutes or until it has nice color. Flip the steak then continue to cook until about 5 degrees shy of your target temperature. Depending on the actual temperature of the grill this whole process will likely take 7-10 minutes.
  • Optional: after searing you can decrease the temperature of the skillet and toss in some butter and herbs such as rosemary or garlic to baste the steak until it is at the adequate temperature. Do not put butter into a hot skillet initially because it will burn.
  • For rare pull at 120°F, medium rare 130°F and for medium 140°F
  • Rest steak for a 5 minutes prior to slicing
  • Slice against the grain

How Long Does It Take To Cook Flat Iron Steak On The Grill

How to Grill Flat Iron Steak – grilling flat iron steak

Grill a 112 inch flat iron steak for 12-14 minutes on each side, flipping once at the halfway point, for the ideal medium-rare flat iron steak every time. A meat thermometer should read 130 degrees Fahrenheit. Covering the flat iron steak with aluminum foil for 5 minutes before serving will allow it to rest more evenly.

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How To Pan Fry Flat Iron Steak On The Stove

Pan-seared Flat Iron steak on the stove uses a method that will give your steaks a rich golden-brown color and enhanced flavor. It is perfect for both whole and pre-sliced cuts.

Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 3040 minutes before cooking to bring it to room temperature. Season your steak as desired we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.

For a medium-rare Flat Iron steak, follow these steps for best results:

For pan-seared, pre-sliced Flat Iron steak on the stove, use the following directions:

  • To pre-slice your Flat Iron steak, place it back in the freezer for just 15 minutes this will firm up the meat and make it easier to slice.

Korean Barbecue Grilled Flat Iron Steak

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Korean Barbecue Grilled Flat Iron Steak is smoky, garlicky, unbelievably tender, and simple to prepare. This versatile main will be your new summer go-to! But remember you can make it all year under your broiler, too!

This is going to be a bold claim, but Im going to go ahead and make this. Korean Barbecue Grilled Flat Iron Steak is quite possibly the best beef dish I have ever made on Foodie with Family. Not only that, but its probably the easiest, too!

When my husband tasted his first bite, he made some pretty indecent noises.

When he finished, he declared Korean Barbecue Grilled Flat Iron Steak among the best steak he had ever eaten. He asked if it was tenderloin. I informed him that it was actually grilled flat iron steak.

Let that marinate a bit. He called it the best steak ever. And this man has eaten steak all over the world. And it was flat iron, not tenderloin.

and one thing I adore about my husband is that when I told him how ridiculously easy it was to make, he clapped his hands and said, Oh good! We can have this all the time then! Bless him.

Just how easy is it to make Korean Barbecue Grilled Flat Iron Steak? Its as easy as having a grill , skewers, a knife, some flat iron steak, and a bottle of Korean Barbecue Sauce.

Lets break it down, shall we?

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First Of All What Kind Of Steak Is This

A flat iron steak is a cut from the shoulder of a cow. It is sometimes called a top blade roast or patio steak.

The entire top blade of the cow generally weighs between two and three pounds, and most butchers cut that into 4 flat iron steaks .

Flat iron steaks generally have quite a bit of fat marbling running throughout them, which is what help makes them so tender and flavorful.

My favorite thing about flat iron steaks is how they are almost perfect rectangles, and are an even thickness throughout. That takes some of the guesswork out of grilling them!

This grilled flat iron steak recipe is perfect tucked into steak lettuce wraps or perched on top of steak tostadas.

Flat Iron Steak Pricing

Grilled Flat Iron Steak with Watercress Pesto Recipe

Flat iron steak generally ranges from between $8 and $15 per pound in grocery stores, so your local butcher might charge a bit more for this cut. This is a similar price as sirloin steak, skirt steak, flank steak, and strip steak. If youre partial to USDA Prime flat iron steaks, expect to pay more per pound for the rated quality youll get.

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How To Grill Flat Iron Steak

  • Preheat Grill Use the direct method of grilling with the heat source directly under the flat iron when cooking. Target 500 degrees Fahrenheit over the direct heat.
  • Season Steak Apply olive oil to the flat steak to allow the rub to stick and generously season the steak with the salt, pepper, and granulated garlic.
  • Grill Direct Grill the first side for 3 4 minutes or until you see a nice crust form. Flip the steak and grill an additional 3 4 minutes. Pull the steak off the grill when the internal temperature of the steak reads 125 degrees Fahrenheit using an instant-read thermometer like the Thermoworks MK4 Thermapen.
  • Rest Let the grill rest prior to slicing for 10 minutes. This resting allows carryover cooking to continue which means the internal temperature of the steak will continue to rise, even after off the grill, another 3 5 degrees. The additional rest will also allow the juices to redistribute through the meat keeping it juicy.
  • Slice Slice in pencil-thin slices and serve with your favorite toppings like our Jalapeño Chimichurri.
  • Does Flat Iron Steak Need To Be Marinated

    Flat iron is very nice on the grill and I prefer to cook it whole rather than in pieces. Flat iron may be grilled in the same manner as any other beloved steak, and it can even be marinated if desired. Flat iron is ideally served medium-rare when grilled on the grill. Alternatively, thinly slice it, marinade it, then skewer it for beef satay.

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    Prep And Grill The Steaks

    To start off, preheat the grill to a medium-high heat. As it heats, pat the steaks dry with paper towels, and then season the meat with salt and pepper. Next, pour the vegetable oil onto a paper towel and use tongs to rub the grates of the grill with the oil. Then grill steaks for 4 to 5 minutes on one side, then flip them and continue cooking to your desired doneness .

    “Take care not to overbook the flat iron steak,” Shungu says. “Check it every few minutes on the grill, and use a meat thermometer if you’re not accustomed to checking for doneness by pressing on the meat with your fingertip.”

    Which Is Better Flat Iron Or Ribeye

    Grilled Flat Iron Steak | Black & Blue Flat Iron Steak on Kong Grill

    A excellent cut of ribeye will have marbling of fat as well as pockets of fat, whereas a flat iron will have marbling of fat and pockets of fat as well. The ribeye is often considered to be the more desirable cut of steak, since it offers a wonderful balance of softness and meaty flavor.

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    Is Flat Iron Steak Tough

    Flat Iron Steaks are believed to be just slightly less tender than a filet mignon cut because they are flavorful, highly marbled, and extremely tender. Because the Flatiron is so simple to cut, marinating is not necessary, although it may rapidly toughen if overdone. Grilling or broiling the Flatiron will yield the best results.

    Grilling Flat Iron Steak

    • Preheat the grill to medium-high heat. Place steaks on an oiled grill rack. Season as desired.
    • Put the rack directly over heat to sear steaks for 2-3 minutes. Flip with tongs and sear for another 2-3 minutes on the other side.
    • Pull from grill when internal temperature reaches 125 degrees for medium-rare .
    • Rest on a foil-tented plate for 5 minutes.

    Grilling Flat Iron Steak on Skewers

    To grill flat iron steak on skewers, slice the steak into one-inch cubes and season as desired. Then, slide a few pieces onto each skewer along with your chosen vegetables. Grill over medium-high heat for 5-10 minutes, covered, until desired doneness level is reached, turning skewers once. Then, rest for 5 minutes before serving.

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    Determining When The Steaks Are Done

  • 1Use a meat thermometer. Taking the steaks temperature is a quick, no-nonsense means of telling when theyre doneas long as theyre warm enough inside, theyre safe to eat. In this case, youre looking for an internal temperature of about 130 °F . Once you see the magic number, remove the steaks from the heat and dig in.XResearch source
  • Make sure you insert the thermometer into the thickest part of the steak, which takes the longest to cook through and is consequently most likely to be raw.
  • If you like your steak on the rare side, the thermometer should read 125130 °F .XResearch source
  • Medium steaks should fall into the 140145 °F range.
  • For a well done cut of meat with little or no pink inside, aim for an internal temperature of 160 °F or higher.
  • 2Press on the meat to feel how firm it is. Assuming youre more of an intuitive grill master, you can simply employ the texture test. Undercooked steaks will have a squishy consistency, while overcooked cuts will be tough and leathery. When theyre just right, theyll have a little give but will spring right back into shape.XResearch source
  • Texture can only serve as a rough guide. If youre particular about how your steaks are cooked, you may be better off going with another method.
  • Keep in mind that the steaks will be extremely hot while theyre on the grill. For the sake of safety, it might be best to do your poking with another tool, like the edge of your tongs.
  • S For Cooking Flat Iron Steak

    Grilled Wagyu Flat Iron Steak with Cherry &  Peach Salsa

    I will go over the basics of each method of cooking. Feel free to experiment with different profiles to create your own ideal meal.

    For extra flavor, dry-brining your steak a couple hours ahead of time while it is in the refrigerator prior to cooking. To dry-brine, salt each side of the steak with kosher or sea salt .

    After salting, leave the steak on a rack on a plate or over a small sheet pan uncovered in the refrigerator until ready to cook. If you have the time, doing this process 1-3 hours prior to cooking is beneficial.

    I should note, it is perfectly acceptable to salt a flat iron just prior to cooking via any method. I enjoy dry-brining because the salt accentuates the flavor of the beef greatly.

    In fact, when searing over high heat, I prefer to just salt ahead of time and add no other seasonings. Serving with a finishing butter or herbs after pulling the steak off of the direct heat is always an option as well. Refrain from using a rub containing sugar when grilling or searing on high heat however because the sugar will burn.

    Because the flat iron is a relatively thin cut, leaving it chilled until shortly before cooking will give you some extra cook time to assure a nice crust.

    Contrary to many sources which say to always allow your steak to come to room temperature prior to cooking, that simply isnt the case. You will not ruin this steak by cooking it starting chilled or room temperature.

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