Recipe

Flat Iron Steak

Crisp-seared, tender flat iron steak finished with a quick garlic butter pan sauce.

By Matt Campbell

•

4.8

A sliced flat iron steak with crisp seared edges on a cutting board, pan sauce spooned over the top, with a cast iron skillet in the background on a warm kitchen counter

Flat iron steak is one of my favorite kitchen magic tricks. It cooks fast, stays surprisingly tender, and gives you that steakhouse vibe without needing a grill the size of a small car. We are going for a deep sear, a rosy center, and a quick pan sauce that tastes like you planned ahead. Spoiler: you did not. You just used the pan like you meant it.

Raw flat iron steak on a plate with small bowls of kosher salt, black pepper, minced garlic, butter, fresh parsley, and a lemon on a tidy kitchen counter

Why It Works

Fast and forgiving cut: Flat iron is naturally tender when cooked to medium rare or medium.
Big flavor from simple steps: A hard sear plus butter, garlic, and a squeeze of lemon builds a bright, savory sauce in minutes.
Clear doneness cues: You will get temperature targets and rest times so the steak stays juicy.
Weeknight friendly: One skillet, minimal prep, and dinner in about 30 minutes.

A flat iron steak sizzling in a hot cast iron skillet with browned edges forming, seen from overhead on a stovetop

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Store sliced steak and any sauce in an airtight container for up to 3 to 4 days.
Freeze: Freeze in a freezer bag or container for up to 2 months. Thaw overnight in the fridge.
Reheat gently: Warm slices in a covered skillet over low heat with a splash of broth or water, just until heated through. Microwave works too, but use 50% power in short bursts so it does not toughen.
Best leftover move: Slice thin and use for steak salads, tacos, grain bowls, or a melty steak sandwich.

Common Questions

Is flat iron steak tender?

Yes, when it is cooked right. Flat iron is cut from the top blade (shoulder), with the tough gristle seam removed, which makes it one of the most tender steaks from that area. Cook it to medium rare or medium and slice against the grain.

What is the best way to cook flat iron steak?

A hot skillet is my go-to: hard sear, quick baste, rest, slice. Grilling also works great. Either way, aim for a strong exterior crust and do not overcook it.

What internal temperature should I target?

Medium rare: pull at about 125°F, rest to about 130°F to 135°F
Medium: pull at about 135°F, rest to about 140°F to 145°F

Steak keeps cooking while it rests, so pull it early and let carryover heat do the finishing.

Do I need a marinade?

Nope. Flat iron has plenty of beefy flavor. A simple salt and pepper season plus a quick pan sauce is more than enough. If you want extra, try the variations below.

How do I slice flat iron steak?

Let it rest, then slice thinly against the grain on a slight diagonal. Flat iron sometimes has grain that shifts direction, so I like to find the grain before cooking. If it changes direction, cut the steak in half first, then slice each piece against its own grain.

A rested flat iron steak being sliced thinly against the grain on a cutting board with visible juices and a chef's knife

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless skillet (10 to 12 inch)
Tongs
Instant-read thermometer
Cutting board
Sharp knife
Small spoon for basting

I keep flat iron steak in my back pocket for the nights when I want something that feels like a treat but still fits into real life. The first time I nailed it, I did everything slightly chaotic: pan too hot, garlic almost went too far, butter foamed up like it had opinions. Then I sliced it, tasted it, and just stood there in the kitchen like, okay wow. Now I make it the same way on purpose, with a thermometer in one hand and confidence in the other.

Flat Iron Steak

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/2 pounds flat iron steak
1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon neutral oil (avocado, canola, or vegetable)
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 teaspoon smoked paprika (optional, for extra color and warmth)
1/3 cup low-sodium beef broth (or chicken broth)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

A small bowl of melted butter with minced garlic and chopped parsley on a kitchen counter next to a lemon half

Instructions

Bring the steak to temp and season. Pat the steak very dry with paper towels. Season both sides with salt and pepper (and smoked paprika if using). Let it sit at room temperature for 10 to 15 minutes while you heat the pan. This short wait is mostly to take the chill off, not a full dry brine.
Optional but great: If you have 30 to 60 minutes, salt the steak and leave it uncovered in the fridge, then pat dry and pepper right before cooking.
Preheat the skillet. Place a cast iron or heavy skillet over medium-high heat for 3 to 5 minutes. You want it properly hot. Add the oil and swirl to coat.
Sear the steak. Lay the steak in the pan and do not move it for 4 to 5 minutes, until a deep brown crust forms. Flip and cook 3 to 5 minutes more, depending on thickness. For a typical flat iron around 3/4 to 1 inch thick, start checking temperature a minute or two early so you do not blow past medium rare.
Baste for flavor. Reduce heat to medium. Add 2 tablespoons butter. When it foams, tilt the pan and spoon the butter over the steak for 30 to 60 seconds. If the butter starts browning too fast, lower the heat and keep basting.
Check temperature and rest. Use an instant-read thermometer: pull at about 125°F for medium rare, or about 135°F for medium. Transfer steak to a cutting board and rest 8 to 10 minutes.
Make the quick pan sauce. With the skillet still over medium heat, add the remaining 1 tablespoon butter and the garlic. Stir for 15 to 30 seconds, just until fragrant. Do not let the garlic brown. Pour in broth and scrape up the browned bits. Stir in Dijon and Worcestershire (if using). Simmer 1 to 2 minutes until slightly reduced. Turn off heat and stir in lemon juice and parsley.
Slice and serve. Slice the steak thinly against the grain. Spoon the pan sauce over the top. Taste and add a pinch more salt if needed.

Practical Tips and Variations

Find the grain before cooking: It is easier to see on the raw steak. Flat iron can shift grain direction, so plan your slicing (or cut it into two pieces after cooking, then slice each one properly).
Dry steak equals better crust: Moisture is the enemy of browning. Pat it dry like you mean it.
Do not skip the rest: Resting keeps juices in the steak, not on the cutting board.
Garlic timing matters: Add garlic after the steak comes out. If you add it too early, it can burn in the high heat.
No broth? Use water plus a pinch of salt, or a splash of wine if you have it. The goal is to dissolve the browned bits.
Spicy twist: Add a pinch of red pepper flakes with the garlic.
Herby twist: Add a small sprig of rosemary or thyme while basting, then remove before making the sauce.
Grill option: Grill over medium-high heat about 4 to 6 minutes per side, then make the sauce in a small saucepan or just finish with lemon, butter, and herbs.

A platter of sliced flat iron steak with a small bowl of sauce alongside

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Flat Iron Steak

Why It Works

Pairs Well With

Recommended

Perfect Top Sirloin Steak (Pan-Seared or Grilled)

Steak Diane

Reverse-Seared Steak

Reverse-Seared Tomahawk Steak with Garlic Butter

Storage Tips

How to Store Leftovers

Common Questions

Common Questions

Is flat iron steak tender?

What is the best way to cook flat iron steak?

What internal temperature should I target?

Do I need a marinade?

How do I slice flat iron steak?

Flat Iron Steak

Ingredients

Instructions

Practical Tips and Variations