This Flat Iron Steak Post is sponsored by the New York Beef Council. All opinions are my own. This type of steak is a wonderful cut of meat that has become quite popular. It is a perfect choice for grilling!
This past summer, I had the pleasure of meeting with the New York Beef Council at a ShopRite grocery store in central NJ. We talked all about beef, the different cuts and got plenty of cooking tips from the butcher.
I then picked out a cut of beef that I wasn’t really familiar with. My choice was flat iron steak. I have had it in restaurants several times but hadn’t cooked one myself. Now it’s my new grilling favorite.
What is Flat Iron Steak?
The flat iron cut is an extremely tender, well-marbled but lean, flavorful cut of meat. It comes from the chuck area (shoulder) and is known for its rich beefy flavor.
It can contain a bit of connective tissue so make sure you cut any off. My butcher always removes it to make sure I have the most tender steak possible.
This steak is also very reasonably priced.
What cooking method is best?
Flat iron steak can be broiled in the oven, pan seared on top of the stove or grilled.
My favorite method is to cook it on the grill. This ensures a great sear and I love having prominent grill marks.
I use a gas grill because it’s easiest. My husband does some charcoal grill cooking but I like the ease and convenience of just turning the grill on and heating it up.
Whatever way you cook this steak, make sure to use a sharp knife and cut it against the grain after it’s cooked. This will provide a really great tender eating experience.
- When grilling any steak, make sure you bring it to room temperature.
- Remove it from the fridge 30 to 60 minutes before grilling.
- Season the steak before grilling. This cut is flavorful enough to use only salt and pepper but I love to rub it with my favorite Homemade Beef Seasoning. Use your favorite!
- Preheat the grill to high, sear on each side for 1 to 2 minutes then reduce heat to medium and finish cooking on indirect heat. Cooking times might vary slightly but I do 13 to 15 minutes for medium and 15 to 17 minutes for well done. This is for a 1 ½ inch thick flat iron steak.
- Use an instant read meat thermometer for perfect cooking. Cook it to 145 degrees for medium and 155 for well done.
Some Flat Iron Recipes
Now that you know the basics for this wonderful cut of meat, it’s time to get cooking. Here are some great recipes!
What sides go good with this cut of steak?
Since it’s such a flavorful cut of meat and you can do a simple salt and pepper seasoning, the sides can be anything!
My husband loves meat and potatoes so I often make Mini Parmesan Truffle Hasselback Potatoes.
Or you could just slice up some steak and serve on a sandwich. The possibilities with flat iron steak are endless.
For more recipes, you can get wonderful ones on the NYbeef.org website. They also have plenty of cooking and nutritional tips. It’s a great resource for anytime you need information on beef.