Flat Iron Steak

Ingredients & Substitutions

Here I explain the best ingredients for my flat iron steak recipe, what each one does, and substitution options. For measurements, see the recipe card.

Flat Iron Steak:

I usually get my steaks from the butcher, as they are better quality than the grocery store. This cut is sometines labeled as top blade steak, top blade filet, butler’s steak, or even feather steak. Here are a few things to look for:

• What is flat iron steak? Flat iron steak is a flavorful, tender cut that comes from the top blade portion of the chuck. The butcher removes a tough strip of connective tissue from the center (I ask them to do this if they haven’t already), leaving a well-marbled steak that’s surprisingly tender. It’s second only to tenderloin or filet mignon!
• Look for good marbling: The best flat iron steaks have thin streaks of fat running through the meat. This marbling melts as the steak cooks, helping keep it juicy and flavorful.
• Choose steaks with even thickness: This cut is usually about 3/4 to 1 inch thick and fairly uniform in shape. I recommend a thicker 1-inch one if you can get it, as it’s easier to cook.

If you can’t find flat iron steak, this marinade (below) would also work well with hanger steak or skirt steak!

Flat Iron Steak Marinade:

• Olive Oil – This helps carry the marinade’s flavors. You can also use avocado oil or another neutral cooking oil, and you’ll need a little more for searing the steak.
• Worcestershire Sauce – Gives the marinade a deep, savory flavor. If you don’t have it, soy sauce or a soy sauce substitute is a decent alternative for umami notes.
• Red Wine Vinegar – Adds brightness and is key to tenderize the meat. You can substitute other acidic ingredients to do the same thing, such as balsamic vinegar, apple cider vinegar, or lemon juice.
• Garlic – I usually mince fresh cloves, but 2 teaspoons of the jarred kind works.
• Dried Thyme – Or any dried herbs you’ve got. You can also substitute fresh herbs, but triple the amount because they’re less intense.
• Sea Salt & Black Pepper – Super important for flavor. My rule of thumb for steak is always 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat.

How To Cook Flat Iron Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the marinade. In a large bowl or baking dish, whisk together the olive oil, Worcestershire sauce, red wine vinegar, garlic, thyme, salt, and pepper until well combined. (I use a big bowl and then marinade in it, but you can use a small bowl instead and pour it over the steak in a large resealable bag.)
2. Marinate the steak. Add it to the marinade and turn to coat on all sides. Refrigerate to let the flavors soak into the meat and help tenderize it.

3. Cook the steak. Heat more oil in a large skillet over medium-high heat or preheat your grill. Sear the marinated steak until it reaches your preferred doneness (I went with medium-rare). See my time chart below.
4. Rest and slice. Transfer the flat iron steak to a cutting board and let it rest, which helps it stay juicy. Slice against the grain and enjoy!

How Long To Cook Flat Iron Steak

I recommend cooking flat iron steaks to medium rare for maximum tenderness. I usually cook them for 3-4 minutes per side on the stovetop or 4-5 minutes per side on the grill.

For just the right doneness, I always recommend checking with a meat thermometer like this. (For many steak recipes, I prefer a probe thermometer, but since this flat iron steak cooks quickly and gets flipped during searing or grilling, a regular instant-read thermometer works best here.)

If you prefer a different doneness, use my cook time chart below.

Note: These times are based on a 1-inch-thick steak, so it’ll be a little faster if yours is thinner. The internal temp will rise another 5 degrees while resting.

Serving Ideas

If you need some easy side dishes to go with your flat iron steak recipe, here are a few of my favorites:

• Vegetables – I usually keep it simple with grilled broccoli (pictured above) or sauteed broccoli on the side, but balsamic brussels sprouts or air fried asparagus also pair well.
• Potatoes – For classic steakhouse vibes, you can’t go wrong with steak fries, yuca fries (my newest obsession), or a buttery baked sweet potato. If we want something lighter, we make roasted rutabaga.
• Salad – Any of my salad recipes makes a light, fresh side for this flat iron steak, but I especially love it over arugula salad.
• Sauces – This steak is flavorful enough to enjoy on its own, but when I want something extra, I serve it with chimichurri sauce, blue cheese steak sauce, or even the roasted red pepper dressing from my goat cheese salad.