Classic Grilled Flat Iron Steak Recipe
A simple yet flavorful grilled flat iron steak with a beautifully charred crust and juicy, tender interior.
Equipment
- Grill
- Tongs
- Meat thermometer
Ingredients
- Beef loin flat iron steak
- Salt
- Pepper
- Favorite herbs
- Wagyu Beef Tallow
Instructions
- Set your broiler to high (500°F) and position an oven rack 6 inches below the heating element, avoiding direct placement underneath. Line a rimmed baking sheet with foil for easier cleanup.
- Take the steak out of its packaging and place it on a cutting board. Use paper towels to pat it dry thoroughly.
- Lightly coat the steak with olive oil, then season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
- Arrange the steak on the prepared baking sheet and broil for 6 minutes on the first side.
- Carefully flip the steak and continue broiling until it reaches medium-rare (135°F), approximately 6 more minutes. Use an instant-read thermometer to check for desired doneness.
- Move the cooked steak to a clean cutting board and let it rest for 5–10 minutes, loosely covered with foil. Slice thinly and serve.
Notes
This steak is tender enough that you don't have to marinate it before cooking. But marinating will obviously tenderize it. If you'd like to marinate the steak, mix the olive oil, garlic powder, and smoked paprika, plus 2 tablespoons of apple cider vinegar. Place the steak in a resealable bag and pour the marinade into the bag.
Use your hands to ensure the steak is well coated. Seal the bag, removing as much air as possible, place it on a plate in the fridge, and marinate for 2 hours. After 2 hours, remove the steak onto a plate. Season it with kosher salt and black pepper, then proceed with broiling.
To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to ensure it's ready.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. You can reheat the leftovers in the microwave (covered, in 30-second intervals) or enjoy them cold.
To grill this steak, coat it in oil and season it with salt and pepper. Don't use other spices - they will burn on the hot grill. Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to ensure it's ready.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. You can reheat the leftovers in the microwave (covered, in 30-second intervals) or enjoy them cold.