Flat Iron Steak Recipe
Our Flat Iron Steak Recipe is quick and delicious made with a custom blend of homemade steak seasonings, seared to perfection in a flat iron skillet. It makes for an excellent weeknight dinner option.
Best Flat Iron Steak
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, pan seared steak, and steak fajitas using my regular cooktop.
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!
Ingredients You’ll Need:
You may need to adjust the seasoning blend depending on exactly how much steak you use. You may need a little more or a little less. It’s easy to make extra!
The exact amounts of each ingredient are in the recipe card further down the page.
- Seasonings: We use a variety of seasonings for the seasoning blend. Adjust or omit any of these to taste. You’ll need seasoning salt, Italian seasoning, ground black pepper, garlic powder, and onion powder to create a nice seasoning for steak.
- Steak: You’ll need about 1 ½ pounds of flat iron steak.
- Butter: We cook the steak in 3 tablespoons of unsalted butter. Salted butter also works, but you may need to lessen the amount of seasoned salt.
How to Cook Flat Iron Steak:
Scroll to the recipe card below for full instructions and ingredient amounts!
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 ½ pound steak or steaks. When we originally made this recipe, that’s what we used.
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 updated 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! 🙂
- 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.
- Liberally season both sides of each steak, making sure to use ALL the spice mix (assuming you’re using the full 1 ½ pounds of meat).
- Preheat a flat iron skillet or griddle over medium heat and melt the butter.
- Once the butter is melted, add the steaks to pan. Cook them for 5-6 minutes on each side or to your desired doneness.
- When the steaks are done, let them rest for 5-10 minutes then serve them with a side of your choice.
Tips and Variations:
- Start with a high-quality cut of steak with good marbling. Marbling helps keep the steak from drying out while it cooks and provides flavor.
- Use butter while cooking flat iron steak as it prevents sticking and adds extra flavor.
- Avoid moving the steak around too much in the pan before it’s seared (i.e., first side down). You want to get a good sear on the first side before flipping it to the second side.
- Let the steak cook undisturbed on each side until it’s time to flip – use an instant read thermometer if necessary.
- Let your cooked steak rest covered for at least 5-10 minutes before serving. Otherwise, all the juices will run out and your steak will be dry.
- Slice against the grain when ready to serve which helps keep the texture tender.
- For an extra flavorful steak, apply the seasoning mix then place the steaks in your fridge for 30 minutes to rest before cooking.
- Heat the pan to medium or medium-high. You’ll know the skillet is hot enough when the butter begins to clarify (separate) in the pan.
- Create a marinade by simply adding ½ cup of olive oil and ¼ cup of red wine vinegar to the seasoning mix. Submerge the steaks in the marinade in your fridge for 30 minutes before cooking.
How to Store Flat Iron Steak:
Refrigerator: Store leftover steak in the refrigerator for up to 3 days.
Reheat: Reheat on the stovetop over low heat until heated through.
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 don’t love, we have an amazing beer marinade that works well, too.
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.
What goes well with flat iron steak?
These sides taste great with any of best steak dishes. Here are some of our favorites:
Sweet Potatoes
Caesar Salad
Sautéed Mushrooms
Baked Potatoes
Onion Soup Potatoes
Other Dinner Recipes You May Love:
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, or cut of your choice
- 3 tablespoons unsalted butter
Instructions
- Combine the salt, Italian seasonings, 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 the steak(s) on all sides with the seasoning mix; be sure to use all of the spices.1 ½ pounds flat iron steak
- Preheat an iron skillet over medium heat, and melt the butter in the pan. Add the steaks to the hot pan. Cook for about 5 to 6 minutes on each side, or to your desired doneness.3 tablespoons unsalted butter
- Allow the steaks to rest for 10-minutes then serve with sides.
- Scroll up and see the post for tips, FAQs, and storage options.
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!
Thank you, Amanda! Me too, I like steak a little too much, actually lol! Have a lovely Friday 🙂