Name: Juicy Flat Iron Steak (Pan-Fried, Grilled, or Broiled)
Prep time: 5 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 pounds flat iron steak; 1 tablespoon olive oil (or avocado oil ); 2 teaspoons Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika (see notes below)

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Boasting an intensely beefy flavor, an affordable price, and a short cooking time, flat iron steak is one of my favorite cuts of beef.

Sliced flat iron steak is served on a white plate.

Flat iron steak is rich, flavorful, and fairly tender. It's not as marbled as ribeye steak or New York strip, but it's tender enough that you can skip marinating if you cook it quickly and keep it medium-rare. Because it cooks so quickly, it works well pan-fried, grilled, or broiled. I include all three methods below.

Ingredients and Variations

The ingredients needed to cook a flat iron steak.

See the recipe card for exact measurements. Here are my comments on the ingredients.

Flat iron steak: Find it next to the other affordable cuts in the grocery store's meat department, or ask your butcher for it.
Olive oil: You can also use melted ghee or butter. If you prefer an oil with a high smoke point, use avocado oil.
To season: Kosher salt, black pepper, garlic powder, and smoked paprika. Sometimes, I add ½ teaspoon of ground cumin. If grilling, it's best to season the steak with just salt and pepper, as spices might burn on the hot grill.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Prepare the steak: Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Coat the steak with oil and season it on both sides.

Oven method: Place the steak on a rimmed, foil-lined baking sheet. For medium-rare, broil it 6 inches from the broiling element (not directly below) for about 6 minutes per side.

Grill method: Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness.

Pan-frying: Heat a large, well-seasoned cast-iron skillet over medium-high heat. Place the steak in the hot skillet and cook for about 4-5 minutes per side, depending on thickness, until a browned crust forms and the internal temperature reaches about 135°F for medium-rare.

Serve: Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice and serve.

I enjoyed this steak. I prefer my steaks medium, and it still turned out great. I served it with mashed cauliflower. My husband said we should add it to the rotation!
Lauren M
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Recipe Tips

Cook to Medium-Rare

The best way to make sure the steak is tender is to cook it to medium-rare, as shown in the image below. Overcooking will make it tough. However, the CDC recommends cooking whole cuts of beef to 145°F (medium) with a 3-minute rest period.

Slicing a flat iron steak on a cutting board.

Make Four Steaks at a Time

If your steaks are not too big, you can fit four of them on a single baking sheet and broil them together, as shown in the photo below. I often do this because it produces plenty of tasty leftovers my family can enjoy for several days.

Four flat iron steaks on a baking sheet.

A Marinade is Optional

Unlike other thin and cheap cuts (such as London broil or skirt steak), where marinating is a must, this cut is relatively tender, so a marinade is optional.

If you'd like to marinate the steak, mix the olive oil, garlic powder, and smoked paprika, and add 2 tablespoons of apple cider vinegar. Place the steak in a resealable bag and pour the marinade into the bag. Use your hands to coat the steak. Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate the steak for 2 hours. Remove the steak to a plate, discarding the marinade. Season it with kosher salt and black pepper, then cook it.

Serving Suggestions

Hey, it's a steak - you can serve it with anything that usually goes with beef, which is most vegetables! Here are a few suggestions:

Steamed vegetables pair well with steak. I often serve it with steamed asparagus, steamed broccoli, or steamed carrots.
Serve it with a side salad, such as broccoli salad or asparagus salad. This makes for an easy meal - prep the salad beforehand, quickly cook the steak, and serve.
It also pairs well with roasted vegetables such as roasted asparagus, roasted green beans, and roasted cauliflower.
My favorite way to serve it is with mashes such as mashed pumpkin, mashed butternut squash, and mashed cauliflower (shown in the photo below).

Flat iron steak is served with a side of mashed cauliflower.

Storing and Using the Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. I'm not usually a fan of reheating steak. It can dry it out, taking it from medium-rare to medium-well. So I usually enjoy the leftovers cold for my lunches with sriracha mayo, quick pickles (or pickled red onions), and fresh-cut veggies. They can also be used as a salad topping (I love them with this arugula salad).

That said, if you're careful, you can gently reheat the leftovers and keep them medium-rare. To do so, place them on a microwave-safe plate, cover them with another microwave-safe plate, and microwave them just until reheated. I start with 30 seconds and continue in 30-second intervals, as needed, flipping the slices after the first interval.

Here are two photos that show the cold leftovers and the gently reheated ones. Both are delicious!

Cold leftovers of a flat iron steak. — Cold leftovers.

Reheated leftovers of a flat iron steak. — Gently reheated leftovers.

Recipe Card

A sliced flat iron steak is served on a white plate with a serving fork.

5 from 20 votes

Juicy Flat Iron Steak (Pan-Fried, Grilled, or Broiled)

This juicy flat iron steak is quick to cook and packed with flavor. You can pan-fry, grill, or broil it, and it turns out tender and perfectly medium-rare in minutes.

Prep Time5

Cook Time12

Rest Time5

Total Time22

Course: Main Course

Cuisine: American

Servings: servings

Calories: 433kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ 2 pounds flat iron steak
▢ 1 tablespoon olive oil - or avocado oil
▢ 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ ½ teaspoon smoked paprika - see notes below

Instructions

Prepare the steak:

Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika. (Omit the garlic powder and paprika if grilling).
2 pounds flat iron steak, 1 tablespoon olive oil, 2 teaspoons Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika

To broil the steak:

Preheat the broiler to high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
Carefully flip the steak. Broil until it's medium-rare (135°F), about 6 more minutes. Check with an instant-read thermometer to make sure it's done to your liking.

To grill the steak:

Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.

To pan-fry:

Heat a large, well-seasoned cast-iron skillet over medium-high heat. Place the steak in the hot skillet and cook for about 4-5 minutes per side, depending on thickness, until a browned crust forms and the internal temperature reaches about 135°F for medium-rare.

Rest and serve:

Transfer the cooked steak to a clean cutting board. Let it rest for 5-10 minutes, loosely covered with foil, then slice it thinly and serve.

Notes

Seasonings, especially salt, are just guidelines. Adjust to taste.
Paprika can burn easily, so if you'd like to be on the safe side, you can omit it regardless of the cooking method you choose.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F, followed by a 3-minute rest.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave or enjoy them cold.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Flat Iron Steak

Ingredients and Variations

Instructions