Flat Iron Steak
Flat iron steak gives you a tender, well-marbled piece of beef for a fraction of the price of sirloin or ribeye. It comes from the shoulder, where British butchers also sell it as feather blade steak, and about 6 minutes in a hot pan with butter, garlic and rosemary is all it needs. Slice it thinly across the grain and it is a quick, generous dinner for two.
- Total
- 31 min
- Prep
- 5 min
- Cook
- 6 min
- Serves
- 2
- Per serving
- 440kcal
Seasoning flat iron steak
This cut has plenty of beefy flavour, so salt, pepper and the basting butter are all it needs. Salt just before the meat hits the pan: salting much earlier draws out moisture, which then stops a good crust from forming. Sea salt flakes are easier to sprinkle evenly than fine salt. Use a heavy pan, such as cast iron or thick stainless steel, because it holds its heat when the cold steaks go in.
If you buy the steaks whole from a butcher, ask for the central sinew to be removed, or cut out the thin white line yourself before cooking.
How to prepare flat iron steak
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the fridge before cooking. Pat them dry with kitchen paper, as a dry surface sears instead of steaming. Season both sides with the salt and pepper just before they go in the pan.
- Sear the first side Heat the oil in a heavy frying pan over a high heat until it just starts to shimmer. Lay the steaks in the pan, away from you, and cook for without moving them, until a dark brown crust forms.
- Turn and baste Turn the steaks and lower the heat to medium-high. Add the butter, garlic and rosemary. When the butter foams, tilt the pan and spoon it over the meat for . This gives medium-rare, about 50°C in the centre.
- Rest Lift the steaks onto a warm plate, tip over the pan juices and cover loosely with foil. Rest for . The temperature climbs to about 54°C while they rest, and the juices settle back into the meat.
- Slice and serve Find the direction of the long muscle fibres and slice the steaks thinly across them. Spoon over any juices from the plate and serve.
What to serve with flat iron steak
Chips, roast potatoes or a baked potato are the natural partners, with watercress or a tomato salad on the side. For a sauce, try the peppercorn version in steak with pepper sauce. Slicing the meat and fanning it over rocket with parmesan is the idea behind tagliata di manzo, the Tuscan sliced steak.
Common problems and fixes for Flat Iron Steak
- The steak is chewy even though it was not overcooked.
- Slice across the grain, not along it. Cutting through the short fibres makes each slice much easier to chew. Cooking past medium also tightens this lean cut.
- The steak is grey and has no crust.
- Dry the meat well and wait for the oil to shimmer before the steaks go in. Cook two 200g steaks in a 28cm pan at most, because a crowded pan loses heat and steams the meat.
- The butter burns before the steak is ready.
- Add the butter only after turning the steaks, and drop the heat to medium-high. If it darkens quickly, take the pan off the heat for 20 seconds while you baste.
Frequently asked questions about Flat Iron Steak
How long do you cook flat iron steak for medium-rare?
Cook 2.5cm-thick steaks for 3 minutes on the first side and 2–3 minutes on the second, then rest for 5 minutes. For medium, add a minute to each side, and use a thermometer to check: 50°C before resting is medium-rare, 58°C is medium.
What is the best way to slice it?
Slice thinly across the grain, at right angles to the long muscle fibres, using a sharp knife. Cut into strips about 1cm thick.
What is flat iron steak called in the UK?
In British butchers it is usually sold as feather blade steak, cut from the shoulder. Look for a piece with the tough central sinew already removed, which is what makes it a tender steak.
Can you cook it in the air fryer?
Yes. Cook 2.5cm steaks at 200°C for 8–10 minutes, turning halfway, then rest them for 5 minutes. A thermometer reading of 50°C before resting gives medium-rare.
How did you like the recipe?
4.7 / 5 · 41 ratings
