Grilling and BBQ
The Best Grilled Flat Iron Steak Recipe
Flat iron steak is a hidden gem known for its exceptional marbling and deep, beefy flavor. This recipe uses a savory herb rub and high heat to create a caramelized crust while keeping the inside buttery and tender.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
Remove the steak from the refrigerator 20 to 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
In a small bowl, whisk together the olive oil, garlic powder, crushed rosemary, smoked paprika, salt, and black pepper to create a thick paste.
Pat the steak dry with paper towels. Rub the spice paste over all sides of the steak, pressing it into the meat.
Preheat your grill to high heat (approximately 450°F). Ensure the grates are clean and lightly oiled.
Place the steak on the hottest part of the grill. For a 1-inch thick steak, grill for 5-6 minutes per side to achieve a medium-rare finish (internal temperature of 135°F).
Remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 8 to 10 minutes.
Using a sharp knife, slice the steak thinly against the grain at a slight diagonal to ensure maximum tenderness.
Notes
Always slice against the grain; look for the long muscle fibers and cut perpendicular to them to make the meat easier to chew.
A meat thermometer is your best friend. Flat iron is best enjoyed medium-rare; once it goes past medium, it can become tough.
If you have extra time, let the steak sit with the rub on it for 2 hours in the fridge for deeper flavor penetration.
Make sure your grill grates are screaming hot before the meat touches them to get those professional-looking char marks.
