Use What You Have
Perfect Flat Iron Steak Recipe
Skip the steakhouse and make restaurant-worthy steak at home. Trust us, you're going to want to bookmark this irresistible flat iron steak recipe you'll come back to it again and again!
What Is Flat Iron Steak?
Flat iron steak is cut from beef shoulder. To make a flat iron steak, butchers remove the connective tissue to separate the top shoulder blade into two cuts: One is the top blade, the other is the flat iron. This cut is nicely marbled and is less expensive than other steaks, making it a popular choice among home cooks. When cooked correctly, flat iron steak is wonderfully tender and juicy.
Flat Iron Steak Marinade
This simple flat iron steak marinade (made with olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder) ensures flavorful and juicy meat every time. It's best to marinate the steaks in the fridge for at least a few hours to get the full flavor benefits from the marinade.
How to Cook Flat Iron Steak
Here's a step-by-step guide to making the perfect flat iron steak:
- Step 1: Start by placing the steak inside a large resealable bag.
- Step 2: In a small bowl, combine olive oil, minced garlic, chopped parsley, rosemary, chives, red wine, salt, pepper, and mustard powder. Stir until well-mixed.
- Step 3: Pour the marinade over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours, allowing the steak to absorb all the flavors.
- Step 4: Once the steak has marinated, heat a nonstick skillet over medium-high heat. Remove the steak from the marinade, discarding any excess liquid.
- Step 5: Place the steak in the hot skillet and sear it on both sides. For medium rare, cook for about 3 to 4 minutes per side. If you prefer a different level of doneness, adjust cooking time accordingly.
- Step 6: Use an instant-read thermometer to check the internal temperature. For medium rare, it should read 130F (54C).
- Step 7: Once cooked to your desired level, remove the steak from the skillet and let it rest for about 5 minutes before slicing and serving.
What to Serve With Flat Iron Steak
A perfect steak deserves a perfect side dish (or two). Some delicious options include:
- Wedge Salad with Elegant Blue Cheese Dressing
- Grilled Sweet Potato Wedges
- Skillet-Braised Brussels Sprouts
For a great wine pairing, flat iron steak goes wonderfully with rich, fruity red wines like Cabernet Sauvignon or Malbec.
Community Tips and Praise
Heres what others are saying:
- "Best steak ever," raves TxLady2. "I can't believe how good such a cheap cut could be. I'm not a fan of wine, red especially, so I used someone's suggestion to substitute balsamic vinegar and Worcestershire sauce instead."
- "Your recipe is very aptly named," says Margo Crane. "This was hands-down the most fantabulous steak I have ever eaten!! The marinade was delicious and the meat almost melted in my mouth, it was so tender."
- "Great recipe," according to CookinKate. "I made it per instructions, except I used all dried spices and I marinated the steak overnight. This is definitely the BEST version of flat iron steak I've ever made."
Ingredients
- 1 (2-pound) flat iron steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- teaspoon chopped fresh rosemary
- teaspoon chopped fresh chives
- cup Cabernet Sauvignon (or other dry red wine)
- teaspoon salt
- teaspoon ground black pepper
- teaspoon dry mustard powder
Directions
- Place the steak inside a large resealable bag.
- Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.
- Pour the marinade over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
- Heat a nonstick skillet over medium-high heat. Place the steak in the hot skillet and discard any remaining marinade. Sear and cook the steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130F (54C) for medium rare.
- Allow the steak to rest for about 5 minutes before serving.
Nutrition Facts (per serving)
| Calories | 345 |
| Total Fat | 23g (30% DV) |
| Saturated Fat | 8g (38% DV) |
| Cholesterol | 103mg (34% DV) |
| Sodium | 292mg (13% DV) |
| Total Carbohydrates | 1g (0% DV) |
| Dietary Fiber | 0g (0% DV) |
| Protein | 31g (62% DV) |
| Vitamin C | 1mg (1% DV) |
| Calcium | 5mg (0% DV) |
| Iron | 0mg (1% DV) |
| Potassium | 21mg (0% DV) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Author: Cocina JNOTS
History and Origins
The flat iron steak, also known as the top blade steak, has its roots in American butchery. It was developed in the early 2000s by researchers at the University of Nebraska and the National Cattlemen's Beef Association. This cut comes from the shoulder blade of the cow, which traditionally was considered less desirable due to its tougher texture. By carefully removing the tough connective tissue, the flat iron steak was born. The cut gained popularity for its tenderness and marbling, offering a flavorful, budget-friendly alternative to more expensive steaks like ribeye or filet mignon.
Regional Variations
While flat iron steak is popular across the United States, it is particularly loved in the Midwest, where beef is a major part of the culinary tradition. In regions like Texas, flat iron steaks are often grilled over an open flame and served with robust sides like baked potatoes or grilled vegetables. In contrast, on the East Coast, the cut is more likely to be cooked in a skillet with a garlic or herb-based marinade, reflecting the region's preference for bolder, flavorful preparations.
Differences from Similar Cuts
Flat iron steak is often compared to flank and skirt steaks, but it stands out in several ways. Unlike the leaner, more fibrous flank and skirt steaks, flat iron is tender and well-marbled, making it more forgiving during cooking. It's also thicker, with a fine grain that lends itself to both grilling and pan-searing. While flank and skirt steaks benefit from marinating, flat iron steak tends to require less preparation to achieve a juicy, flavorful result. Additionally, its unique shape, similar to an iron, is what gives it its name.
Where Its Typically Served
Flat iron steak is commonly found on the menus of casual dining restaurants, especially those focusing on American cuisine or steakhouse fare. It is often featured as a budget-friendly yet high-quality steak option for steak lovers. Many home cooks also favor it for its ease of preparation, especially when marinated. You'll often see it paired with classic steak sides like mashed potatoes, roasted vegetables, or a fresh garden salad. Some chefs even serve it sliced thin on top of salads or in sandwiches.
Interesting Facts
- The flat iron steak is named after its resemblance to an old-fashioned flat iron used for pressing clothes.
- Despite being cut from the shoulder, the flat iron steak is known for its tenderness, making it a favorite for grilling and pan-searing.
- The flat iron steak was developed as part of an effort to improve the versatility and tenderness of lesser-known beef cuts.
- Flat iron steak is considered one of the most tender cuts of beef when cooked correctly, often ranking higher than cuts like sirloin or round in tenderness tests.
FAQ about Perfect Flat Iron Steak Recipe
Comments
Sarah MJ
10/06/2025 01:52:54 PM
I know that flat iron steaks are the new "in" steaks nowadays, so I was keen at trying them as I never had one. I came across this recipe and decided to take a ride to my local butcher's. I brought the steaks home and followed the recipe to a tee. The outcome was great! The steaks had a wonderful flavor from the marinade and were very juicy and tender. I cooked them medium rare (one medium) and they were perfect. I sautéed some button mushrooms in butter, olive oil and onion powder and served a small amount on top of the steak. I would make this recipe again and also use this cut of steak again.
terigirl1960
09/27/2009 09:28:25 AM
This was absolutely a restaurant grade meal! For those that have asked, a flat iron steak is also called a "Top Blade Steak". In my supermarket, it's called a Flat Iron steak and comes prepackaged in a cryovac (sp?) package. I followed the recipe ingredients exactly. I think that you need to in order to give an accurate review...is not fair to give a bad or less than complimentary review if you did not use the same ingredients, left one or more out, or substituted. (You can decide after trying if you want to tweak it to your tastes.) Is not necessary to use an expensive wine...I used a $2.97 bottle of Oak Leaf that I got at Walmart. I also used the fresh herbs and I think I marinaded this for about 6 hours. This was just for my husband and I, so the steak I bought was just a little over 1 pound. I still used the same measurements for the marinade and it was perfect. I cut the meat in half because I knew my husband would want his more done....I am a medium rare girl...he doesn't like to see a lot of red. And that brings me to some complaints I saw of this recipe regarding the cooking time. It's difficult to judge that because of the thickness of the steak you buy and the heat you use. I started the burner at medium high about 3 minutes before I added the meat (gas burner). I would say that for my steak, it took about 7-8 minutes per side for medium-rare. I left my husband's in the pan for an additional 3 min. per side and it was perfect for him. Excellent meal!
jane1434
06/26/2010 09:02:10 PM
Just made this tonight following the exact directions and ingredients and it tasted okay. Cooked per the directions it comes out very rare. So, we broiled them in the oven on a grill rack for about 10 minutes afterwards. The meat came out super juicy and much better this way. To bring out a bolder taste I made a dipping sauce mixing 1/4 cup zinfandel (or red wine), 1 tablespoon of brown sugar and 1 tablespoon of balsamic vinegar. This really livened up this recipe's flavor and and should be added as part of the recipe. Enjoy!
Beachy Kim
05/28/2024 09:58:46 PM
I used lavender balsamic instead of red wine per a reviewer suggestion, 1 t. prepared mustard and grilled on open flame. Juicy tender...Amazing!!
Darlene
01/27/2024 12:39:18 PM
Easy and delicious! The only change I do is to marinate 24-48 hours in refrigerator. Unbelievable flavor. Another way I’ve used is to place meat in marinade and freeze.
Kirsten Parris
11/05/2023 07:05:42 PM
I followed the recipe, and I wasn't a fan of the marinade. I just did not like the flavor. My go-to marinade for such steaks is a bloody Mary marinade, and I will try that next time. My steak was very tender! Some cooks have complained about the meat being tough. They may not have sliced against the grain. Lay the steak in front of you, if the lines on the steak run east to west, turn it once and slice that way. Look at the video that accompanies this recipe. I served it with sauted mushrooms.
stephanie
06/15/2020 10:30:19 PM
I made this flat steak for a brunch with my girl friends and it was a hit. I did modify a bit by adding green onions instead of chives and it still worked out. Also I let meat marinate overnight which of you got the time and suggest you go that route to let the meat really take in those favors. Also once sliced I added more salt and olive oil. Good luck
Holly Rader
05/29/2011 08:04:50 PM
This was good. I definitely agree with many other reviews that the steak needed to cook longer. The entire center of mine was red and I put it back in the pan to finish cooking. I had to use dried herbs and balsamic vinegar instead of wine. I didn't have any on hand. I really like flat iron steak and I will probably use this recipe again in the future.
TxLady2
01/21/2015 09:06:45 PM
Best Steak Ever! I can't believe how good such a cheap cut could be. I'm not a fan of wine, red esp, so I used someone's suggestion to sub balsamic vinegar and Worcestershire sauce instead. I also heated a cast iron skillet in a 500 °F oven to sear both sides for 4 mins and it came out juicy, almost fork tender, and exactly cooked as stated. I like my beef rare, so next time I'll do it for 2.5 or 3 mins per side, but I already went back and bought more of these.
Barbara mACHO
02/22/2023 12:07:14 AM
Perfect and delicious! Cooked it 8 minutes per side!
jntoro
08/28/2023 04:22:08 AM
So good! I cooked baby spinach, chard, and kale with the remaining steak juices on the skillet. Together with potatoes and red wine, it made a great Sunday dinner.
BraveScoop8918
06/19/2025 02:46:11 AM
Easy and delicious!!
SilkyGhee9713
05/03/2025 10:29:25 AM
I didn't use Rosemary or wine, I substituted vinegar & Worcestershire. It it delicious!
Kevin Onizuk
04/15/2025 12:07:31 AM
Great flavor. Will definitely make again.
LUVJEZUZ
04/14/2025 01:55:14 AM
Needs way more salt! I added at least one more tsp of blackstone’s essential blend and it still needs more. Skipped the chives. Not needed. Would make this next time but add more salt. Can prob marinate longer too.
lmil
03/23/2025 07:58:40 PM
Tender, juicy and delicious!
JoseTierra
03/09/2025 11:06:07 PM
Loved it used red wine vinegar instead of red wine. Family loved it!
Jacob Diaz
02/28/2025 08:47:34 PM
Bro, my life is officially upgraded.
LushFlour8684
02/15/2025 06:41:52 AM
Our favorite steak, especially during the present inflation, and via this recipe, it delivers wonderfully! We also use teriyaki sauce to marinate, and that works too.
SoozintheKitchen
01/29/2025 11:11:19 PM
Not sure why but I just don't like the flavor of this. I've made it twice and been disappointed both times.
audio version
CookGuide is your culinary guide to discovering new flavors and cooking with confidence. Find trusted recipes, practical tips, and inspiration for both home and professional kitchens.
Any copying, distribution, or use of the materials from this service without authorization is strictly prohibited. Violations will be prosecuted under applicable law and may result in both civil and criminal liability.
© Cook Guide Studio 2025 | Cookies | Terms and conditionsFind the perfect recipe with AI. Just enter your ingredients and let CookGuide do the magic.
