Flat Iron Steak

What is it? 

Flat Iron Steak comes from the shoulder and is part of the Top Blade Roast. This steak is highly underated and is best cooked over high heat, either on the grill or in the pan. From rare to well done, this unique cut will stay juicy no matter how you like it cooked.

The most important thing is to remember to cut Flat Iron steaks against the grain for tenderness.

This recipe will be show you how to get that perfect tenderness using a few simple ingredients and a pan!

Let’s go!

1 Hyde Farms Flat Iron Steak (about 1.25 pounds)

Fresh Rosemary

Kosher Salt (or fine salt)

Finishing Salt (or a course salt)

Black Pepper (fresh ground)

Olive Oil

Cast Iron Pan

Preparations:

Step 1 – Dry the meat with a clean paper towel.

Make sure that you soak up all of the juices. Drying will ensure the steak has a crunchy exterior. If you don’t dry the steak, you could end up boiling the steak instead. Then, it would be hard to get the crunchy exterior without overcooking the meat.

Step 2 – Season + Marinate

You will need more seasoning (salt) than you think! You will want to marinate Hyde Farms Flat Iron Steaks for about 30-60 minutes before cooking.

Marinating your steak does not have to mean soaking it in liquid. Remember, you want your steak dry when you cook it.

An Easy Marinade

2 teaspoon of fine kosher salt (1 teaspoon per side, evenly sprinkled) The kosher or (fine) salt will season the entire steak through to the center. Kosher salt is important for big flavor.

1 teaspoon of finishing salt (½ teaspoon per side, evenly sprinkled). Optional. I love using a course salt or finishing salt in conjunction with kosher salt. The course salt can’t penetrate the steak like the kosher salt, but it does add more flavor and elevates the crunch and flavor in the crust.

1-2 teaspoon Fresh Cracked Black Pepper (½ – 1 teaspoon per side, evenly sprinkled).

3 tablespoon Chopped Fresh Rosemary (1-½ tablespoon per side, evenly sprinkled). Optional. Fresh rosemary is great for flat iron steak in cast iron because rosemary handles the char flavor well. Delicate herbs, shallot and garlic can burn, leaving an acrid or bitter taste in your mouth.

2 tablespoon Oil (1 tablespoon per side) This will help to give the steak a nice crust. It’s best to use an oil that is good for high heat cooking. Light olive oil, canola oil and sunflower oil are all good choices.

Step 3 – Bring To Room Temperature

After you season + marinate the steak, allow it to come to room temperature before cooking (30-60 minutes). You do this so that it cooks evenly and doesn’t shock the meat. If you cook the steak when its cold, you may need to cook the steak longer to heat it all the way through. And your steak could end up tough.

Cook

Step 4 – Preheat The Skillet (Make Sure It’s Hot)

This is so important. If the skillet isn’t 100% hot when you add the steak, it will cook unevenly and you won’t end up with a nice crunchy “bark” on the outside.

Cook the steak on a medium-high heat, and make sure your skillet is at that temperature before you add the steak.

Step 5- Sear and Leave it alone!

Add the steak to the skillet and let it be. Don’t push or press down on the steak. This is another tip to create a nice bark and great grill marks. If you move the steak around, you won’t get a nice sear, and you can say good bye to those grill marks. To get a great char, set it and forget it for at least 3 minutes.

Cooking Time

(Cooking times are approximate and only a guideline for a 1 pound flat iron steak, around 1 inch thick, on medium-high heat.  Please adjust cooking times accordingly.)

Rare: 3 mins per side

Medium-Rare: 3-4 minutes per side

Medium: 4-5 minutes per side

Medium-Well: 5-6 minutes per side

Well-Done: 6-7 minutes per side

Step # 6 – Rest

Why Do You Need To Rest Steak?

You need to rest your steak because as the steak cooks, the fibers shrink (which is what creates a juicy steak). When you allow time for the steak to rest, the fibers are able to relax, and the juices are redistributed into the fibers again. The juices remain in the steak when cut, they don’t end up all over your cutting board.

How To Rest.

When the steak is done to your liking, let it rest on a wood cutting board for 10 minutes. Again, this will allow the juices to redistribute throughout, giving you a nice tender, juicy steak.

**It is important to rest the steak on a wood cutting board or cooling rack so that the temperature of the steak doesn’t drop too quickly. If you cool the steak on a cold plate, the steak temperature could drop faster than desired. Carryover cooking happens during the resting phase and speeding up the process may result in an underdone steak.**

Step # 7 – Slice It Up

How To Slice

Be sure to slice the steak against the grain. Remember those fibers that hold the juices? To get a tender bite of steak, you’ll want to break down those fibers into smaller pieces. If you cut with the grain, you won’t be breaking down the fibers into smaller pieces, and your steak with be tough to chew.