“Discover the Juicy Delights of Flat Iron Steak: A Tender and Flavorful Cut Perfect for Grilling. Learn How to Cook it to Perfection and Elevate Your Culinary Skills with this Versatile Beef Option!”

Flat Iron Steak

Flat Iron Steak

The flat iron steak, also known as top blade steak, was “developed” in 2002 by researchers at the Universities of Nebraska and Florida. Previously, this cut of meat was typically ground into hamburger. However, these researchers discovered that it could be cut in a way that made it a delicious steak. Since then, the flat iron steak has become increasingly popular and is now considered one of the most economical cuts of steak.

To cook a flat iron steak, it’s important not to overcook it. Medium-rare is the best temperature for this cut of meat, as cooking it past medium can make it tough. Many people find that fresh ground pepper is all they need to season the steak, while others enjoy marinating it in Worcestershire sauce or other flavors. The key is to let the natural beefy goodness shine through and not to overpower it with too many seasonings or sauces.

Grilling is a popular method for cooking flat iron steaks. It’s recommended to preheat the grill to medium-high heat and cook the steak for about 4 minutes on each side, rotating to create those classic grill marks. After grilling, allow the steak to rest for about 5 minutes before cutting into it to let the juices redistribute.


– Flat iron steak (also known as top blade steak)

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– Pepper and kosher salt for seasoning

– Worcestershire sauce (optional)

– Clarified butter with freshly minced garlic for serving (optional)

– Other marinades or seasonings of choice


1. Preheat your grill to medium-high heat. If using a gas grill, turn the knob to medium-high and light it.

2. While the grill is warming up, prepare your flat iron steak by seasoning it with kosher salt and freshly ground pepper on both sides. You can also marinate it in Worcestershire sauce for added flavor.

3. Once the grill is hot, place the flat iron steak on the grates and cook for about 4 minutes. Lift one side carefully to check for grill marks, then rotate the steak 45 degrees to create crosshatch grill marks.

4. Continue cooking for another 2-3 minutes after rotating. The cooking times may vary, but aim for a seared crust like shown in the photo above.

5. Using tongs (never puncture the steak), flip it over to the other side and repeat the process of cooking for 3-4 minutes, rotating, and cooking for another 2-3 minutes.

6. Remove the flat iron steak from the grill and place it on a platter. Let it rest for about 5 minutes before cutting into it to allow the juices to redistribute.

7. Optional: If desired, pour clarified butter with freshly minced garlic on top of the steak during its resting period for added flavor.

8. Slice and serve the flat iron steak as desired, either as whole steaks or by cutting along the line of gristle to separate into two pieces.

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Note: It’s best to cook flat iron steak to medium-rare or medium temperature for optimal tenderness. Avoid overcooking as it may result in a tougher texture.

In conclusion, the flat iron steak is a versatile and flavorful cut of beef that offers tenderness and rich marbling. With its affordable price point and easy cooking methods, it is an excellent choice for steak enthusiasts or those looking to try something new. Whether grilled, pan-seared, or broiled, this delicious cut promises a satisfying dining experience for meat lovers.

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