Steakhouse located in the heart of Kansas City

Flat Iron steak is a novel and inexpensive cut that provides exceptional tenderness, beefy flavor, and a high degree of marbling. The Tenderloin (or Filet Mignon) is the most tender part of the animal, but the Flat Iron is a close second. For these reasons, any meat eater would benefit from learning how to prepare a Flat Iron steak.

You might be more familiar with the Top Blade cut, from which Flat Iron steaks are derived. Chuck is the source of the tender and flavorful Top Blade muscle. But right in the middle of the Top Blade is a strip of extremely durable sinew. Steaks called "Flat Irons" are cut from the flank of a rump roast that has the sinew removed by an inventive butcher. This steak works well grilled, roasted, pan-seared, or even air-fried. Flat Iron steaks are an economical option for recipes that call for marinades and seasonings.

Please use a meat thermometer to ensure proper doneness.

Guide to Grilling Flat Iron Steak

An outstanding meal can be prepared by grilling a Flat Iron steak with a simple marinade and pairing it with the right side dish and beverage. Pick between two primary methods when grilling Flat Iron steak:

• Grilling with charcoal
• Grilling with gas

Be sure your steaks are completely thawed before cooking them, regardless of the method you use. A minimum of 24 hours of refrigerator thawing time is required. After the steak has been thawed, take it out of the fridge 30 to 40 minutes before cooking to bring it to room temperature. Final step: season your steak to taste. Using Kansas City Steak Original Steak Seasoning, grill a Flat Iron steak to your liking and add seasoning to taste; the meat will be more flavorful.

Instructions for Roasting a Flat Iron Steak

Oven cooking for Flat Iron steak brings out the best in flavor and tenderness. Make sure your steak is completely thawed before cooking it any way, but especially on the grill. Allow at least 24 hours for thawing in the fridge. Once the steak has been thawed, take it out of the fridge 30-40 minutes before cooking to bring it to room temperature. At last, add your preferred seasonings and use your preferred method of cooking Flat Iron steak in the oven. If you go with this option, we suggest sprinkling on a lot of our Kansas City Steak Original Steak Seasoning.

Prepare the broiling setting on your oven and preheat for 10 minutes.

After seasoning to taste, broil your Flat Iron steak in the oven for the time you prefer:

• Broil your steaks by placing them on a rack in a broiler pan and placing the pan in the oven so that the top of the steak is 3 to 4 inches from the heat source. To achieve the desired doneness, broil according to the Cooking Times and Temperatures Chart.
• To achieve the recommended medium rare doneness in a Flat Iron steak, broil it for 12 to 14 minutes for a 1 12 inch cut, turning once at the halfway point. The ideal temperature for cooking meat is 130 degrees Fahrenheit.
• Steaks, once removed from the oven, should rest for 5 minutes while lightly covered in foil. During this time, the meat's internal temperature will continue to rise by as much as 5 degrees Fahrenheit (this is known as "carryover cooking"). The final reading will be 135 degrees Fahrenheit.
• The steak needs to rest because the juices will rise to the surface as the steak cooks, and if you cut into it right away, you'll end up with a dry plate and a dry steak. It's important to let your steak rest so that the juices can redistribute themselves throughout the meat.
• Make sure your steak is cooked to your liking by measuring its internal temperature with a meat thermometer.

Guidelines for Pan-Frying a Flat Iron Steak

When you pan-sear a Flat Iron steak over high heat, the steaks get a deep golden brown color and a more robust flavor. The size is ideal for both whole and pre-sliced products.

Check to see if your steak is fully thawed before cooking it. We suggest a 24-hour thaw in the fridge. Steaks should be brought to room temperature by leaving them out of the fridge for 30 to 40 minutes before cooking after they have been thawed. The Kansas City Steak Original Steak Seasoning is highly recommended for seasoning your steak to taste.

Here's how to make the perfect Flat Iron steak, cooked to a perfect medium-rare:

• Get a large, deep, nonstick pan nice and hot over medium heat (this should take about 5 minutes). The best sear for a Flat Iron steak in a skillet comes from a pan that is very hot.
• Put the steak in the hot pan without crowding it and add enough oil or butter to coat the bottom of the pan, 1–2 tablespoons. Do not cover or add oil or water.
• Sear a 1-1.25-inch Flat Iron steak in a skillet for 13-15 minutes total, flipping once at the halfway point for the perfect medium-rare steak cooked on the stove. The internal temperature of your meat should register at 130 degrees Fahrenheit on a meat thermometer.
• Allow the steaks to rest for 5 minutes with a light covering of foil. During this time, the meat's temperature may continue to rise by as much as 5 degrees Fahrenheit (a phenomenon known as "carryover cooking"). A final reading of 135 degrees Fahrenheit can be expected.
• Steak needs to rest because the juices will rise to the surface as a result of the cooking process, and if you cut into it right away, you'll end up with a dry plate and a dry steak. To ensure a juicy and flavorful steak, give it a few minutes to rest after cooking.
• Check the doneness of your Flat Iron steak, from rare to medium-well, with a meat thermometer.

The following are instructions for pan-searing a pre-sliced Flat Iron steak on the stove:

• Before slicing your Flat Iron steak, try putting it back in the freezer for 15 minutes to firm it up and make it easier to cut.
• Check out our guides on knife sharpening and steak carving to ensure you have a knife that can handle the job.
• Look closely at your Flat Iron steak and determine the orientation of the meat's muscle fibers. Slice your steak against the grain by sliding your knife back and forth across the fibers. Slice no thicker than a quarter of an inch.
• Cutting on the bias" means holding your knife at a 45-degree angle to the food you're slicing, which results in a more tender bite. By slicing against the grain, more of the fiber's surface area is exposed, and the fibers aren't stacked directly on top of one another, thereby reducing the strength of the bonds holding the meat together.
• For about 5 minutes, preheat a large, heavy pan or wok over high heat until very hot. The perfect sear requires a very hot pan.
• At this point, you can proceed as directed in your recipe with the flat iron steak stir-fry.
• Add 1-2 tablespoons of vegetable oil or butter to the hot skillet (enough to coat the bottom) and immediately add Flat Iron steak slices for the perfect pan-fried topping for pasta, rice, potatoes, or a salad.
• If you want your slices medium-rare, sear them for 4 minutes and turn them with tongs every minute. Take out, and put on the table right away

Prepared with Specialty on the Flat Iron Steak

Choose a unique preparation technique and spice up dinner with some excitement. Prepare your Flat Iron steak in a sous vide machine, smoker, or air fryer with a flavorful marinade or by adding seasonings and butters. Your steak needs at least 24 hours to thaw in the fridge between each technique. It's best to cook a steak at room temperature, so take it out of the fridge 30-40 minutes before you plan to cook it. You can season your steaks however you like, but we suggest trying out our Kansas City Steak Original Steak Seasoning.