Pull from grill when internal temperature reaches 125 degrees for medium-rare (adjust as desired for other doneness levels).Flip with tongs and sear for another 2-3 minutes on the other side. Put the rack directly over heat to sear steaks for 2-3 minutes.Preheat the grill to medium-high heat.Then, follow along with these instructions to cook flat iron steak: Grilling Flat Iron Steak However, the rest of the cooking processes are mostly the same.īe sure to salt all sides of your flat iron steak generously and allow to rest at room temperature for 45 minutes before cooking to create a dry brine that crisps up the outer edges. 6 Ways to Cook Flat Iron Steakįlat iron steak cooks quicker than most other cuts you might be used to serving. The area is right in the front body of the animal in a highly muscular area where you’ll also find the chuck roast, also known for being much tougher than other steaks. The chuck shoulder primal portion of the cow is where you’ll find the flat iron. However, more modern methods have taught butchers how to cut flat iron in a way that removes the tough connective tissue, allowing for a more savory, melt-in-your-mouth texture that we know and love today.įlat iron is thinner than other cuts, so it’s an excellent choice for non-standard steak dishes, like steak salads, sandwiches, fajitas, and more. The shoulder area of the cow that flat iron comes from was once off-limits for steak eaters because of how chewy it was. You might also hear flat iron referred to as an oyster blade steak, butlers’ steak, or top blade steak. In fact, its taste is comparable to strip steak, and its marbling and texture are similar to the tender ribeye.
The thinner flat iron may not be the boldest looking on a plate, but it certainly exudes flavor, which is why it remains a popular choice regardless of its more modest size. Flat iron steak looks different from other steaks you’re used to - you know, the big, beefy, thick steaks you’d typically get at a restaurant.
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