beef flat iron steak recipe

Written ByJenny Smyth Posted on
beef flat iron steak recipe
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The Best beef flat iron steak recipe

I’ve been cooking for my family for years, and I’ve found that the beef flat iron steak recipe is a crowd-pleaser. It’s a versatile dish that can be served at any occasion, whether it’s a weeknight dinner or a special event. The key to this recipe is in the cooking technique – it’s all about searing the steak in a hot skillet to lock in the juices and flavors.

I love how tender and flavorful the steak turns out, and my kids always devour it in seconds. I’ve experimented with different seasonings and marinades over the years, but this recipe remains one of our favorites. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal prep time.

My family loves when I serve it with roasted vegetables or a side salad, but it’s also delicious on its own. I’ve even started serving it at potlucks and gatherings because everyone raves about it. As for the health benefits, this recipe is a great option because it’s high in protein and low in calories.

Plus, using grass-fed beef makes it an excellent choice for those looking for leaner meat options. When I’m short on time, I love how quickly this recipe comes together – from prep to plate in under an hour! My kids have even started helping me with the prep work, which makes mealtime more enjoyable for everyone involved.

The flat iron steak is an underrated cut of meat that’s perfect for home cooks like me. It’s relatively inexpensive compared to other cuts, yet packed with flavor and tenderness.

Pan-Seared Beef Flat Iron Steak with Garlic Butter

Pan-Seared Beef Flat Iron Steak with Garlic Butter

4.5 from 1092 votes

Flat iron steak is a tender and flavorful cut that rivals ribeye at a fraction of the cost. This simple pan-searing method creates a beautiful crust while keeping the inside juicy and medium-rare.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time22 mins
Servings: 2Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Steak

1 (12-16 oz) beef flat iron steak, about 1 inch thick
1 tablespoon vegetable oil or canola oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Garlic Butter

2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
1 sprig fresh rosemary or thyme (optional)

👨‍🍳Directions

1Remove the flat iron steak from the refrigerator 30 minutes before cooking to let it come to room temperature.
2Pat the steak dry with paper towels, then season generously on both sides with kosher salt and black pepper.
3Place a cast iron skillet over medium-high heat and add the vegetable oil.
4When the oil shimmers and begins to smoke lightly, carefully lay the steak in the pan away from you.
5Sear without moving for 4 minutes until a deep brown crust forms.
6Flip the steak using tongs and sear the second side for 3 to 4 minutes for medium-rare, or until the internal temperature reaches 130°F to 135°F.
7Reduce heat to medium-low, add the butter, garlic slices, and herb sprig to the pan.
8Tilt the pan slightly and use a spoon to baste the melted garlic butter over the steak for about 1 minute.
9The butter should foam and turn golden, and the garlic should soften but not burn.
10Transfer the steak to a cutting board and let it rest for 5 to 7 minutes, tented loosely with foil.
11This allows the juices to redistribute so the steak remains moist when sliced.
12Slice the steak against the grain into 1/2-inch thick strips.
13Spoon any remaining garlic butter from the pan over the slices and serve immediately.

🔧Equipment

Cast iron skillet or heavy-bottomed pan
Tongs
Instant-read thermometer
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 155mg🧂Sodium: 620mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 44g

📝Notes

For best results, use an instant-read thermometer to avoid overcooking. Letting the steak rest is essential for juiciness. Leftover sliced steak can be used in salads or sandwiches the next day.

Watch Video Of How Pan-Seared Beef Flat Iron Steak with Garlic Butter Works

This beef flat iron steak recipe has become a staple in our household over the years, and for good reason. Not only is it easy to make, but it’s also incredibly delicious and packed with nutrients.

One of my favorite things about this recipe is how versatile it is – you can serve it at any occasion, whether you’re hosting a dinner party or just need a quick weeknight meal. Plus, because grass-fed beef is used in this recipe, you can feel good about what you’re feeding your family.

For storage purposes, simply let the cooked steak cool down completely before refrigerating or freezing it. Reheating is easy – just throw it in the oven at 300°F (149°C) until warmed through.

When serving, consider pairing it with some sautéed vegetables or a side salad for added flavor and nutrition.

❓ Frequently Asked Questions About Pan-Seared Beef Flat Iron Steak with Garlic Butter

Q: What type of beef should I use for this recipe?

I recommend using grass-fed beef for this recipe as it offers a better flavor profile and nutritional benefits.

Q: Can I marinate the steak overnight?

Yes, you can marinate the steak overnight in your preferred marinade mixture.

Q: How do I know if my steak is cooked to perfection?

Cook your steak to the recommended internal temperature of 135°F – 140°F (57°C – 60°C) for medium-rare.

Q: Can I substitute other types of meat for the flat iron steak?

No, this recipe is specifically designed for flat iron steaks due to their unique texture and flavor profile.

Q: What are some good sides to serve with this dish?

You can serve this dish with roasted vegetables, mashed potatoes, or a simple green salad.

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