You're in for a treat.
The flat iron steak is one of the most tender cuts of beef, second only to the tenderloin or filet mignon.
Thanks to its beautiful marbling, it cooks quickly, stays juicy, and delivers rich, beefy flavor without the price tag of a ribeye.
The Best Way to Cook a Flat Iron Steak
Flat iron steaks are best cooked hot and fast.
1. Remove the steak from the refrigerator about 30 minutes before cooking.
2. Pat dry with paper towels.
3. Season generously with salt and pepper or your favorite steak seasoning.
4. Heat a cast iron skillet or grill until very hot.
5. Cook for 3 to 5 minutes per side, depending on thickness.
6. Use a meat thermometer to avoid overcooking.
Recommended Doneness
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Medium Well + is not recommended for dry aged beef
At Creamery Creek, we recommend cooking flat iron steak to medium rare (130 to 135°F) for the best combination of tenderness and flavor.
Let It Rest, Always
Once the steak comes off the heat, let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, giving you a more tender, flavorful steak.
Slice Against the Grain
One of the secrets to an amazing flat iron steak is how you slice it. Always cut across the grain into thin slices. This shortens the muscle fibers and makes every bite incredibly tender.
Serving Ideas
Flat iron steak is just as comfortable on a weeknight dinner plate as it is at a backyard cookout. Try serving it with: Roasted potatoes, Grilled vegetables, * Garlic butter mushrooms, Fresh garden salad, or Homemade chimichurri.
Why We Love Flat Iron Steak
Flat iron has earned a loyal following for good reason.
Our Dry Aged Beef program offers exceptional tenderness, rich marbling, and bold beef flavor, making it one of the best values in premium beef. If you're looking for a steak that's easy to cook and hard to beat, the flat iron deserves a spot on your table.
Happy cooking!
XOXO,
Louisa
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