Are you tired of overcooked, tough, and dry flatiron steaks? Look no further, because with this recipe, you’ll cook a juicy and tender flatiron steak every single time. This cut of beef is underrated but packs a punch in flavor and texture. Whether you’re grilling, pan-searing, or broiling, you won’t go wrong with these cooking instructions. So grab your apron, fire up your grill or stovetop, and get ready to impress your guests with your flatiron steak skills!

Cooking Flatiron Steak with Perfect Results | Eat Urban Garden — Cooking Flatiron Steak with Perfect Results

What is Flatiron Steak

The flatiron steak is a popular cut of beef that comes from the shoulder of the cow, specifically from the top blade muscle. It gets its name from its resemblance to an old-fashioned metal flatiron. This cut of meat is known for its rich and beefy flavor.

The History of Flatiron Steak

The flatiron steak has been around for a long time, but it wasn’t until the early 2000s that it gained popularity outside of the restaurant industry. This was thanks to a group of meat scientists who discovered that this particular muscle had very little connective tissue, making it incredibly tender when cooked properly.

Before being sold as a steak, this cut of meat was typically used for ground beef or stew meat because it was seen as too tough.
Once it gained popularity, it became more widely available in grocery stores and butcher shops.
Today, it’s considered a premium cut of beef and can even be found on some high-end restaurant menus.

How to Choose a Flatiron Steak

When choosing a flatiron steak, look for one that is marbled with fat, as this will help keep the meat juicy and tender during cooking. It’s also important to choose a steak that is uniform in thickness so that it cooks evenly.

Pro tip: If you’re having trouble finding a flatiron steak, ask your butcher for a top blade steak, which is essentially the same cut of meat.

Why is Flatiron Steak a Popular Choice

Flatiron steak is a popular choice among meat lovers because of its affordable price and great taste. It’s also versatile and can be cooked in many different ways.

What is Flatiron Steak?

Flatiron steak comes from the shoulder of the cow, specifically the top blade muscle. This muscle is lean and flavorful, but can be tough if not cooked and sliced properly. The name “flatiron” comes from the steak’s shape, which resembles an old-fashioned clothing iron.

Benefits of Cooking Flatiron Steak

Cost-effective: Flatiron steak is a relatively cheap cut of beef compared to other steaks, making it great for budget-conscious cooks.
Flavorful: Despite being lean, flatiron steak has a beefy flavor that pairs well with a variety of seasonings and marinades.
Tender: When cooked properly, flatiron steak can be very tender due to its fine grain and marbling.

What are the Best Cooking Techniques for Flatiron Steak

Steak is a classic dish that many people love, but it can be an overwhelming task to cook. Furthermore, flatiron steak needs specific cooking techniques that differ from other steak cuts. In this article, we will discuss the best methods to cook a flatiron steak, including grilling, pan-searing, and oven-roasting. Each method requires different preparation and cooking time, but once you master them, you can prepare a restaurant-quality flatiron steak at home.

1. Grilling

Grilling flatiron steak is an excellent way to capture the juicy flavors of this delicious cut of meat. One of the advantages of grilling is that it creates a beautiful sear, which gives a perfect outer layer while keeping the inside tender and juicy. Here are some steps to help you grill the perfect flatiron steak:

Season the steak with salt, pepper, or any of your favorite steak seasonings.
Preheat the grill to high heat and brush it with oil to prevent sticking.
Place the steak on the grill and cook it for 3-4 minutes per side for medium-rare or 4-5 minutes per side for medium.
Check the internal temperature of the steak using a meat thermometer; it should be 130-135Â°F for medium-rare or 140-145Â°F for medium.
Once it reaches the desired doneness, remove it from the grill and let it rest for 5-10 minutes before serving.

2. Pan-searing

If you don’t have a grill, or it’s not an option, pan-searing is a great cooking technique for flatiron steak. Searing is a fantastic way to create a savory and crispy crust, which adds immense taste to the steak. Here’s how to pan-sear a flatiron steak:

Season the steak with salt, pepper, and any spices of your choice.
Preheat a cast-iron skillet over medium-high heat with some oil.
Place the flatiron steak on the hot skillet and cook it for 3-4 minutes per side for medium-rare or 4-5 minutes per side for medium.
Monitor the internal temperature using a meat thermometer, aiming for 130-135Â°F for medium-rare or 140-145Â°F for medium.
Once done, rest the steak for 5-10 minutes before slicing and serving.

3. Oven-roasting

Oven-roasting flatiron steak is an excellent cooking technique if you want to achieve even cooking throughout the steak. This technique is especially useful when cooking more substantial pieces of meat, and it’s the easiest to achieve a consistent internal temperature. Here’s how to roast a flatiron steak:

Ingredients	Instructions
1 lb flatiron steak	Season the steak with salt and black pepper, or your favorite steak seasonings.
2 tbsp olive oil	Preheat the oven to 400Â°F.
2 tbsp butter	Heat olive oil and butter in a skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until a golden crust forms.
4 garlic cloves, minced	Transfer the steak and the skillet to the oven. Cook for 8-10 minutes, or until internal temperature reads 130-135Â°F for medium-rare or 140-145Â°F for medium.
2 sprigs of rosemary	Allow the steak to rest for 5-10 minutes before slicing and serving.

Flatiron steak is an affordable and flavorful cut of meat that can be cooked in different ways. The key to achieving the perfect flatiron steak is to choose the right cooking technique and doneness level according to your preference. Whether you prefer grilling, pan-searing, or oven-roasting, applying these techniques can ensure that you have a juicy and flavorful steak on your plate. Enjoy!

How to Choose the Right Flatiron Steak

When it comes to cooking flat iron steak or any type of beef, choosing the right cut is crucial for a delicious end result. Hereâ€™s what to look for when picking out a flatiron steak:

1. Color

Dark red is a good sign for beef. It typically indicates that the meat is fresh and has been properly stored. If the steak looks brown or discolored, it may be old or spoiled.

2. Marbling

Marbling refers to the white streaks of fat running through the meat. While it might not sound appetizing, marbling is actually a good thing. It adds flavor and juiciness to the steak. Look for a steak with a good amount of marbling throughout.

3. Thickness

A flatiron steak should be at least 1 inch thick. This allows it to cook evenly and retain moisture. If the steak is too thin, it may dry out or cook too quickly.

4. Source

Itâ€™s important to buy meat from a reputable source. Look for grass-fed beef or beef that’s labeled organic, as they tend to be better quality and healthier for you. You can also ask your local butcher for recommendations on where to find good flatiron steak.

What Are the Best Seasonings for Flatiron Steak

Flatiron steak is a flavorful, affordable cut of beef that is perfect for grilling, broiling, or pan-searing. But to get the most out of this steak, you need to know how to season it properly. Here are some of the best seasonings for flatiron steak:

Salt and Pepper

The most basic seasoning for flatiron steak is simple salt and pepper. Generously season both sides of the steak with coarse salt and freshly ground black pepper. You can also add a little bit of cayenne pepper for some heat.

Garlic

Garlic is another classic seasoning for flatiron steak. Finely chop two or three garlic cloves and rub them onto both sides of the steak. Alternatively, you can use garlic powder or granulated garlic.

Herbs

Flatiron steak pairs well with a variety of herbs, including rosemary, thyme, and oregano. You can use a single herb or create your own blend. To make an herb rub, finely chop your chosen herbs and mix them with salt, pepper, and garlic powder. Rub the mixture onto both sides of the steak.

Marinades

If you have some time before cooking, you can marinate your flatiron steak for added flavor. A simple marinade can be made with olive oil, red wine vinegar, soy sauce, and Worcestershire sauce. Add any herbs or spices you like and let the steak marinate in the fridge for at least an hour (but no more than 24 hours).

Mustard

Another great seasoning for flatiron steak is mustard. Brush a thin layer of Dijon mustard onto both sides of the steak before seasoning with salt, pepper, and garlic powder. The mustard will add a tangy flavor and help the seasonings stick to the steak.

How to Achieve Perfect Results When Cooking Flatiron Steak

Flatiron steak is a tender and flavorful cut of beef that’s becoming increasingly popular among steak aficionados. With its rich marbling and soft texture, it’s ideal for grilling, pan-frying, or broiling. However, to achieve perfect results, there are a few tips and tricks to keep in mind.

Choose High-Quality Flatiron Steak

Before you start cooking, it’s important to choose a high-quality flatiron steak. Look for a piece of meat that’s bright red with a marbled texture. It should be at least one inch thick and have a good amount of fat running through it. A good flatiron steak should be well marbled with thin white lines of fat running through the meat.

Season the Steak with Salt and Pepper

To bring out the natural flavors of the meat, sprinkle both sides of the steak with a generous amount of coarse salt and freshly ground black pepper. Let the steak sit at room temperature for at least 30 minutes before cooking to allow the salt to penetrate the meat.

Sear the Steak Over High Heat

Heat a heavy skillet or grill pan over high heat until it’s nearly smoking. Add a few tablespoons of oil to the pan and swirl it around to coat the bottom evenly. Place the steak in the pan and let it cook undisturbed for 3-4 minutes on each side until it’s well-browned and crispy.

Use a Thermometer to Check for Desired Doneness

One of the most important steps in cooking flatiron steak to perfection is using a thermometer to check for the desired level of doneness. For a medium-rare steak, the internal temperature should reach 130-135Â°F. For medium, it should be around 135-145Â°F and for well-done, it should be around 155-160Â°F.

Let the Steak Rest Before Slicing

After the steak is done, remove it from the heat and let it rest on a cutting board for a few minutes before slicing. This will help the juices settle and prevent them from running out when you slice into the meat. For best results, tent the steak with foil while it rests to keep it warm.

Slice Against the Grain

When you’re ready to slice the steak, be sure to cut against the grain. This will help to maintain the tenderness of the meat and make it easier to chew. Slice the steak into thin strips and serve immediately with your favorite sides.

Hope You Enjoyed Cooking Flatiron Steak with Perfect Results!

We hope this guide has been helpful in teaching you how to cook flatiron steak to perfection. Remember to keep the steak well-seasoned and to let it rest before slicing, and you’ll be sure to impress your dinner guests every time. Thanks for reading, and be sure to visit our site again for more delicious recipes and cooking tips!