Is flat iron a good cut of beef?

Yes, flat iron is an excellent cut of beef! It’s flavorful, tender, and well-marbled, making it a great choice for grilling, searing, or broiling. It’s also more affordable than other premium cuts like ribeye or filet mignon, offering great value for its quality.

What is flat iron steak called at the grocery store?

At the grocery store, flat iron steak might be labeled as "top blade steak" or simply "flat iron steak." If you don’t see it, check with the butcher, as it’s sometimes sold under alternative names depending on the region or store.

What is the best cooking method for flat iron steak?

The best methods for cooking flat iron steak include grilling, pan-searing, or broiling. Cook it over high heat to develop a flavorful crust while keeping the inside tender and juicy. It’s perfect for quick cooking, and a marinade can enhance its natural flavor.

Is flat iron steak better rare or medium?

Flat iron steak is best cooked to medium-rare or medium, around 135–145°F (57–63°C). This temperature preserves its tenderness and allows the marbling to melt, enhancing the flavor and texture. Cooking it beyond medium may make it tougher.

Beef Loin Flat Iron Steak Label

Description

This Beef Loin Flat Iron Steak recipe ensures a juicy, flavorful cut cooked to perfection. With a tender texture and rich marbling, this steak is ideal for grilling or pan-searing. Follow this guide to achieve restaurant-quality results at home.

Ingredients

Scale

1 beef loin flat iron steak (approximately 1.5 lbs)
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp unsalted butter
1 sprig fresh rosemary or thyme (optional)

Instructions

1. Prepare the Steak: Pat the flat iron steak dry with paper towels. Drizzle with olive oil and rub evenly with salt, pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for 30 minutes.

2. Heat the Pan or Grill: Preheat a cast-iron skillet over medium-high heat or heat a grill to high (450°F).

3. Cook the Steak:

For Medium-Rare: Sear the steak for 3-4 minutes on each side.
For Medium: Sear for 4-5 minutes per side.
For Well-Done: Sear for 6-7 minutes per side, reducing heat slightly.

4. Butter Baste (Optional): Add butter and rosemary or thyme to the pan in the last minute of cooking. Spoon the melted butter over the steak for enhanced flavor.

5. Rest and Serve: Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain. Serve immediately.

Notes

USDA Prime flat iron steak has the best marbling and tenderness.
Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: main course
Method: Pan-seared or grilled
Cuisine: american

Nutrition

Serving Size: 6 oz (170g)
Calories: 350 kcal
Sugar: 0g
Sodium: 400mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 36g
Cholesterol: 100mg

Keywords: Flat iron steak, beef steak, grilled steak, pan-seared steak, easy steak recipe