Flat Iron Steak Recipe

Flat iron steak: A tender and flavorful cut of beef, perfect for grilling.

Olive oil: Adds moisture and helps to create a nice crust on the steak.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a bit of heat and depth to the flavor profile.

Garlic: Provides a robust and aromatic flavor to the steak.

To achieve a perfect sear on your flat iron steak, make sure the grill is preheated to high heat before placing the steak on it. This high temperature will create a delicious crust on the outside while keeping the inside tender and juicy. Additionally, let the steak rest for at least 5 minutes after grilling to allow the juices to redistribute, ensuring every bite is flavorful and moist.

• flat iron steak - Substitute with sirloin steak: Sirloin steak is a lean cut with a similar texture and flavor profile to flat iron steak.

• flat iron steak - Substitute with skirt steak: Skirt steak has a similar marbling and can be cooked in the same manner, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a good alternative for searing steak.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the steak.

• salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can be used as a direct replacement.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar level of heat and seasoning.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and can be used to season the steak, though they will add a different texture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it will provide a slightly different texture and intensity.

• minced garlic - Substitute with shallots: Finely minced shallots can provide a similar aromatic quality and a slightly sweeter flavor.

• Allow the flat iron steak to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Wrap the steak tightly in plastic wrap or aluminum foil. This will help to keep the steak fresh and prevent it from absorbing any unwanted odors from the fridge.
• Place the wrapped steak in an airtight container or a resealable ziplock bag. This provides an extra layer of protection against air and moisture.
• Label the container or bag with the date of storage. This helps you keep track of how long the steak has been stored and ensures you use it within a safe time frame.
• Store the steak in the coldest part of your refrigerator, typically the back of the bottom shelf. The steak can be kept in the fridge for up to 3-4 days.
• For longer storage, place the wrapped and sealed steak in the freezer. Flat iron steak can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the steak in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• If you're in a hurry, you can use the cold water method to thaw the steak. Place the sealed steak in a bowl of cold water, changing the water every 30 minutes until thawed.
• Once thawed, cook the steak immediately to ensure the best flavor and texture. Avoid refreezing thawed steak as it can affect the quality and safety of the meat.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the flat iron steak on a baking sheet and cover it with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the steak reaches your desired temperature.
  4. For added flavor, you can brush the steak with a bit of olive oil or butter before reheating.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the flat iron steak in the skillet and cover it with a lid.
  4. Cook for about 3-4 minutes on each side, or until the steak is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the flat iron steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and let it heat for about 1 hour.
  4. Remove the steak from the bag and quickly sear it in a hot skillet with a bit of olive oil or butter for about 1 minute on each side to restore the crust.

• Microwave Method:

  1. Place the flat iron steak on a microwave-safe plate.
  2. Cover the steak with a damp paper towel to retain moisture.
  3. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until it is warmed through.
  4. Be cautious not to overheat, as this can make the steak tough.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the flat iron steak in aluminum foil with a splash of olive oil or beef broth to keep it moist.
  3. Place the wrapped steak on the grill and heat for about 5-10 minutes, flipping halfway through.
  4. Unwrap and give it a quick sear on each side for about 1 minute if you want to restore the grill marks and crust.

• Grill: Used to cook the steak at high heat, giving it a nice char and smoky flavor.

• Meat thermometer: Essential for checking the internal temperature of the steak to ensure it reaches your desired level of doneness.

• Tongs: Handy for flipping the steak on the grill without piercing the meat and losing juices.

• Cutting board: A surface to rest the steak on after grilling and to slice it before serving.

• Chef's knife: Used for mincing the garlic and slicing the steak after it has rested.

• Small bowl: Useful for mixing the olive oil, salt, pepper, and minced garlic before rubbing it onto the steak.

• Basting brush: Optional, but can be used to evenly coat the steak with the olive oil mixture.

• Aluminum foil: Can be used to tent the steak while it rests, keeping it warm and allowing the juices to redistribute.

Pre-marinade the steak: Marinate the flat iron steak with olive oil, salt, pepper, and minced garlic the night before to save time on the day of cooking.

Use a meat thermometer: Quickly check for desired doneness without cutting into the steak by using a meat thermometer.

Preheat the grill: Ensure your grill is preheated to high heat before placing the steak on it to reduce cooking time.

Rest the steak: Let the steak rest for 5 minutes after grilling to allow juices to redistribute, ensuring a juicy result without additional cooking time.