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This steak was new to my family, but it immediately became a fan favorite. In fact, it’s a relatively new steak on the market and the result of butchers figuring out how to cut the chuck region into steaks without the results being tough or sinewy.
Flat iron steaks are reasonably priced (even surprisingly so!), tender, with a great flavor. Flat iron steaks cook up so quickly on the grill and can be seasoned or sauced any way you like your steaks. They are a perfect grilling steak because of their tenderness.
Or, just grill them up plain and simple so you can immerse yourself in the beefy taste. My guys like them best with a little pat of flavored butter melted right on top as soon as you pull them from the heat. Easy to make, the Parmesan-garlic butter melts into the steaks as they rest, and then it’s just a matter of choosing some favorite sides!
Table of Contents
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What Is a Flat Iron Steak?
Flat iron steaks come from the shoulder of the cow, cut from the top blade. They have a rich flavor and nicely marbled meat. This steak might also be called a top blade steak, top blade filet, shoulder top blade steak, ouster blade steak, or butler’s steak.
An Inexpensive Tender Steak
Interestingly, this cut of meat comes from the chuck region, which usually provides tougher cuts of beef more suitable for slow cooking and stewing. But this steak is actually quite tender, despite being more economical. The steaks are often cut fairly thin and grill up nice and quick. This is especially true when you cook them to medium-rare or rare, which is the best way to cook flat iron steaks.
There is a tough connective tissue, sometimes called gristle, that runs through the middle of the steak. But once the steak is separated into two pieces and the connective tissue is removed, the result is a juicy, flavorful steak with ample marbling and consistently tender texture throughout. The flat iron cut is from the top blade.
An affordable cut, flat iron steaks are amazing on the grill, especially with a compound Parmesan butter.
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Ingredients
- Flat iron steaks – I got my grass-fed flat iron steaks from ButcherBox.
For the Optional Parmesan Butter
- Parmesan cheese – The nuttiness of Parmesan is ideal for a compound butter.
- Garlic – Finely minced garlic blends nicely into the butter.
- Unsalted butter – Using unsalted butter lets you control the salt in this dish.
FAQs
This steak is nice and tender and perfect for grilling. You can also sear these up in a pan, preferably cast iron. Sliced flat iron steak is also good for stir-fries and fajitas. This steak should be quickly cooked to make the most of its tender consistency.
There are different schools of thought on this! The short answer is it’s not a deal breaker either way.
Cool steaks might take an extra minute or two to cook, depending on their thickness, but it won’t affect the outcome — the steaks will be great either way, as long as you don’t overcook them. And, a steak like a flat iron steak is fairly thin, so if you cook it when the steaks are fairly cool, it actually helps the middle to stay nice and pink while the outsides get those appealing charry grill marks that give grilled steaks so much flavor.
How Long to Cook a Flat Iron Steak on the Grill
If this streak is cooked past medium, it can start to become tough, so stop cooking at medium. The temperature will continue to rise.
| Doneness | Internal Temp | Cooking Time |
| Rare | 120 F internal temperature | 7 to 9 minutes total |
| Medium-Rare | 125 F | 8 to 10 minutes total |
| Medium | 130 F | 9 to 11 minutes total |
How to Grill Flat Iron Steaks
- Prepare the grill and butter: Preheat the grill to medium-high. Carefully oil the grill rack. In a small bowl, combine the butter, Parmesan, minced garlic, salt, and pepper until well blended.
- Grill the steaks: Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every 2 minutes or so three times so that you achieve cross-hatch grill marks (turn the steaks 90 degrees as you flip them) until the steaks are done to your liking.
- Serve: Remove the steaks from the grill to a cutting board or serving plates. Place a dollop of the Parmesan butter on top and let it melt as the steaks rest for a few minutes before cutting into them. You can also serve the steaks whole or sliced.
Let Flat Iron Steaks Rest Before Slicing
As with all meat, make sure to let the steaks rest for a bit after you remove them from the grill to let them finish cooking in their own heat and to let the juices get reabsorbed into the beef. Let these steaks sit for 5 minutes before cutting into them.
What to Serve With Grilled Flat Iron Steaks
Simple Couscous Salad
Roasted Garlic and Tomato Bread
Mayonnaise-Free Potato Salad
More Grilled Steak Recipes
- Grilled Top Sirloin Steaks
- Grilled Filet Mignon Steaks
- Grilled Ranch Steaks
- Grilled Rib-Eye Steaks
- Grilled NY Strip Steaks
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Grilled Flat Iron Steak
Equipment
Ingredients
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon finely grated Parmesan
- 1 small garlic clove (minced)
- Kosher salt and freshly ground pepper (to taste)
- 4 (1-inch thick) flat iron steaks (about 6 to 8 ounces each)
Instructions
- Preheat the grill to medium-high. Carefully oil the grill rack.
- In a small bowl, combine the butter, Parmesan, minced garlic, salt, and pepper until well blended.
- Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times so that you achieve cross-hatch grill marks (turn the steaks 90 degrees as you flip them) until the steaks are done to your liking. This should take about 7 to 9 minutes total for rare (120 F internal temperature), 8 to 10 minutes for medium rare (125 F internal temperature), and 9 to 11 minutes for medium (130 F internal temperature).
- Remove the steaks from the grill to a cutting board or serving plates. Place a dollop of the Parmesan butter on top and let it melt as the steaks rest for a few minutes before cutting into them. You can also serve the steaks whole or sliced.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
