Flat Iron Steak Recipe
Our Flat Iron Steak Recipe is quick and delicious made with a custom blend of seasonings, seared to perfection in a flat iron skillet. It makes for an excellent weeknight dinner option.
A few years ago, we lived in a condo community that didn’t allow grills. At first, this was kind of frustrating because we loved to grill outdoors.
However, the living situation taught us how to create homemade burgers and steak fajitas using my regular cook-top.
This flat iron steak recipe is one of those examples that prove you don’t have to use an outdoor grill to make a perfectly seared steak.
Combine a little know-how, with a custom seasoning mix, and melted butter and you’ve got yourself a pretty amazing steak. Pair it with a batch of baked sweet potato fries or oven baked home fries, and you have a full meal!
How to Make Flat Iron Steak
Before we get started, let me start off with a little note about the steak. In the recipe, we have it listed as a 1.5 pound steak or steaks. When we originally made this recipe, that’s what we used. Fast forward a few years, and we decided to give the post an update with new pictures and a step-by-step video.
It just so happens that we are living in a different part of the country now, and the only flat iron steak available was just barely over half a pound. That’s what’s used in the photos and video.
The recipe stayed the same, except the size of the steak which can be adjusted. You just won’t use as much of the seasoning. Now, back to how to make our flat iron steak recipe! 🙂
First, in a small bowl combine the seasoned salt, Italian seasonings, black pepper, garlic powder, and the onion powder. Give them a quick mix with a fork to blend the seasonings.
Next, liberally season both sides of each steak, making sure to use ALL the spice mix (assuming you’re using the full 1.5 pounds of meat).
Preheat a flat iron skillet or griddle over medium heat and melt the butter.
First, in a small bowl combine the seasoned salt, Italian seasonings, black pepper, garlic powder, and the onion powder. Give them a quick mix with a fork to blend the seasonings.
Once the butter is melted, add the steaks to pan. Cook them for 5-6 minutes on each side or to your desired doneness.
Last, when the steaks are done, let them rest for 10-minutes then serve them with a side of your choice.
Is flat iron steak tender?
Yes, flat iron steak is a tender cut of steak. Look for a piece that has nice marbling or thin ribbons of fat running throughout. As the steak cooks, the fat melts and keeps it moist and adds flavor.
Are flat iron steak and flank steak the same?
No, flat iron steak and flank steak are taken from different areas of the cow. A flat iron steak is cut from the top blade (shoulder) of a cow. A flank steak is cut from the stomach or abdominal area.
Can another cut of beef be used for this recipe?
Yes, absolutely! This seasoning and cooking method in this recipe works well for any cut steak. We love it on sirloin, New York strip, fajita meat, ribeye, and even filet.
If there happens to be a seasoning you aren’t crazy about, we have an amazing beer marinade that works well, too.
What goes well with flat iron steak?
Here are some of our favorites:
Flat Iron Steak Recipe Tips
- For an extra flavorful steak, apply the seasoning mix then place the steaks in your fridge for 30-minutes to rest before cooking.
- You’ll know the skillet is hot enough when the butter begins to clarify (separate) in the pan.
- Create a marinade by simply adding 1/2-cup of olive oil and 1/4-cup of red wine vinegar to the seasoning mix. Submerge the steaks in the marinade in your fridge for 30-minutes before cooking.
- Believe it or not, beef pairs well with cabbage. So, if you’re looking for a side dish to compliment this steak, then consider our fried cabbage.
How to Video
Ingredients
- 1 tablespoon seasoned salt
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ pounds flat iron steak
- 3 tablespoons unsalted butter
💌 Don't forget to save this recipe!
Instructions
- Combine the seasoned salt, Italian seasoning, black pepper, garlic powder, and onion powder in a small bowl.1 tablespoon seasoned salt1 tablespoon Italian seasoning½ teaspoon ground black pepper½ teaspoon garlic powder½ teaspoon onion powder
- Season all sides of the steak with the spice mixture. Use all of the mixture for 1 ½ pounds of steak. If your steak is smaller, you may not need all of it.1 ½ pounds flat iron steak
- Heat a cast iron or heavy-bottomed skillet over medium heat. Add the butter and let it melt.3 tablespoons unsalted butter
- Place the steak in the hot skillet. Cook for 5 to 6 minutes without moving it, then flip and cook for another 5 to 6 minutes, or until it reaches your preferred doneness.
- Transfer the steak to a plate and let it rest for 5 to 10 minutes. Slice against the grain before serving.
Notes
- Cook time: The cooking time depends on the thickness of the steak and how done you like it. The steaks used for this recipe are usually about 1 to 1½ inches thick.
- Doneness: Use an instant-read thermometer for the most accurate results. Medium-rare is 130°F to 135°F, medium is 140°F to 145°F, and medium-well is 150°F to 155°F. The USDA recommends cooking beef steaks to 145°F followed by at least a 3-minute rest.
- Seasoned salt: Don’t replace the seasoned salt with the same amount of table salt. If using table salt, start with about half as much.
- Optional marinade: Whisk the seasoning blend with ½ cup olive oil and ¼ cup red wine vinegar. Add the steak and marinate it in the refrigerator for about 30 minutes before cooking.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak in a skillet over low heat with a small amount of butter until warmed through.
Nutrition
*Updated post 7/5/26 to make it easier to skim and understand. The recipe didn’t change.
Delicious steak and I have never been a steak fan most of my life. Thank you.
This is the recipe that got me loving steak. We’re so glad you enjoyed it, too. Have a great evening! 🙂
Such an amazing recipe for this delicious steak!! Made it for Christmas and WHAT A HIT!! Can’t wait to make again
Hi, Mary!
John and I are thrilled everyone enjoyed the steak! Thank you so much for coming back to leave a comment and a star rating. Have a lovely weekend! 🙂
Easy and delicious! Will
Make it again.
Thank you, Liz! We’re glad you enjoyed the steak. Have a great day 🙂
yummy!
Thank you commenting and rating the recipe! Have a lovely day 🙂
Easy to read easy to follow Great job!
Thank you Tim, we’re glad you liked the steak! Thanks again for commenting and rating the recipe. Have a good day.
I would like to try this recipe, but I don’t have a iron skillet, can I use a regular pan or electric skillet?
Hi Deb!
Yes, a regular pan or an electric skillet will work. Hope you enjoy! Have a wonderful day! 😊
This was fantastic. I’m excited to experiment on other cuts with this rub. Easy and delicious. Thank you!
Thank you Julia! We appreciate the comment and recipe rating. Have a lovely day 🙂
I was cooking for company who like steak and potatoes so I went off the rails a bit. I did the steak as per your recipe. I put it on a bed of home made country style hash browns and drizzled country style gravy over the whole thing. It was a huge hit! Thanks!
Wow, that sounds awesome! Thank you for commenting and rating the recipe card. Have a great day 🙂
This recipe is quick, easy, and delicious!
Thank you Kathy!
I was a bit skeptical. Glad I tried it. No deviation from the recipe. So tasty and tender. Thank you so much! Will try again.
Hi Tonya!
We’re so happy you tried the steak and enjoyed it! Thank you so much for coming back to comment and rate the recipe. Have a wonderful evening! 🙂
Uh, YUM. So glad I found this recipe! I had a couple sirloin and flat top steaks. Per another commenter, I patted them dry, rubbed with oil, and let them sit with the rub on for about 30 minutes. 5-6 minutes on each side was perfect! I always struggle with under or over cooking steaks on the stove, but these were delicious and flavorful. Thanks so much!
Thank you Angie! Glad to hear you enjoyed the steaks. Thank you again for commenting and have a lovely day 🙂
Had this tonight. It was spot on. Absolutely delicious. Thank you.
Thank you, Chris! We’re thrilled you enjoyed the steak. Thanks for dropping by to comment. Have a great weekend!
Made this last night. I didn’t have seasoned salt, so I used regular table salt. It was way too salty! I am not sure if seasoned salt is less salty, but I thought I would mention that. If I make it again, I will do much less salt.
Hi Nicole!
We’re sorry to hear that! Different types of salt have varying levels of saltiness, so that’s a possibility. If you decide to make it again, definitely start with less and hopefully it will be much better. Have a great week! 🙂
Made this tonight, absolutely love it! Had fresh green beans biscuits and honey and apple wood smoked bacon mashed potatoes! Will be making this again and again!! Thanks for the great idea!!
Nancy from Michigan!!
Hi Nancy!
That sounds amazing! We’re happy you enjoyed the steak. Thanks so much for the comment. We hope you have a wonderful evening! 🙂
Fabulous and simple! We thoroughly enjoyed it! I think the Italian seasoning was a delightful surprise to my husband. Nice flavor.
Thanks so much, Michelle! We’re glad you and your husband enjoyed the steak. Have a wonderful evening! 🙂
Hi! I’m unable to get flat iron steak, but can get 8 oz. packages of sirloin steaks. How much would you recommend to feed a family of 5 (2 of which are very hungry teenagers/1 pre-teen). Thank you!
Good afternoon Jason, I would say at least 2 lbs. (32 ounces) for a family of 5. Also, I would double the spice blend to make sure you have enough seasonings. You can always save the left over spice blend. The blend will last 1-2 months when stored in a sealed freezer bag. I hope this information helps, have a great day.
I don’t usually enjoy steak but this is out of this world. Probably make it too much now!
I just made the flat iron steak. My family loved it!! It was easy and so delicious!! Paired it with steamed broccoli. Will definitely have over and over again. Thank you for publishing the recipe.
Thank you, Salem! Kim and I are thrilled you and your family enjoyed the steak. We hope you have a lovely weekend 🙂
This was such a simple and delicious recipe! The rub is perfect for this cut and I’m also planning to try it on a tri-tip. We like steaks a little on the rare side so cooked these flat irons for about 7 minutes total and they were perfect.
Hi Becky!
We’re so glad you enjoyed the recipe! It should work great on tri-tip, too. Thanks so much for giving it a try and coming back to comment. Have a wonderful weekend! 🙂
I had never bought a hangar steak before yesterday. I looked for a recipe, liked this one, and made it tonight. It was absolutely delicious!!! I made the rub, mostly as the recipe stated, and cooked it in a pan on top of the stove for 6 minutes, turned it, then another 5 minutes. It was perfect, my husband wants to know when we will have it again!!
Good Morning Lynn, Kim and I are thrilled the recipe worked for the hangar steak. I came up with the spice blend while living in Florida. Most of the places we lived didn’t allow outdoor grills, so stove-top was our go-to method for home cooked steaks. Thank you again for coming back to comment on and rate the recipe card! Have a lovely day 🙂
Hey what temperature does it come out to on your particular timing?
Hey Sarah!
John usually cooks his steaks to medium which is around 145 degrees. The temperature will vary depending on how you like your steak prepared. 🙂
This was so good!! And will definitely make it again. I didn’t change anything, which is rare for me.
Thank you, Mateo! Kim and I are thrilled you liked the steak. We appreciate you coming back to comment on and rate the recipe card. Have an awesome day 🙂
Made this tonight for dinner, and everyone loved it!. Patted the steak dry, rubbed with oil, & patted in the seasoning mixture.. Grilled the flat iron steak until 135•, used a foil tent x 10 min, sliced in half against the grain, then sliced in segments with the grain-as one commenter suggested. The meat was incredibly tender and lots of extra au jus formed. Our picky adult son said it’s the best steak rub thus far! This recipe is a keeper! Thank you for a delicious change of pace from the many southwestern versions so commonly used nowadays.
Thank you, Pamela! That’s wonderful to hear, Kim and I are thrilled that everyone enjoyed the steak. Thank you again for coming back to comment on and rate the recipe card. Have a lovely Thursday 🙂
Thank you, Jane! Kim and I are thrilled you enjoyed the steak. Also, we appreciate you coming back to comment on, rate, and share the recipe. Have a lovely weekend 🙂
John, this was awesome! Made it with eggs and toast for brunch. So tender and flavorful. Shared a link to Facebook.
I did this with the wine and oil as a marinade and it was super tasty! Thanks for the recipe.
Thank you, Mary! Kim and I are thrilled you liked the marinade idea. I use that a lot on my steaks with different kinds of seasoning blends. Thank you again for coming back to comment on and rate the recipe. Have a lovely weekend! 🙂
I love flat iron steak! I love flank steak and skirt steak, too! This steak recipe looks so amazing…so flavorful and so juicy! Love that rub!