Grilled Flat Iron Steak
on Sep 03, 2023, Updated Mar 30, 2025
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An affordable cut, tender, flavorful flat iron steaks are amazing on the grill, especially with a pat of compound Parmesan butter.
Flat iron steak was new to my family, but it immediately became a fan favorite. In fact, it’s a relatively new steak on the market, tender and full of flavor.
Flat iron steaks are reasonably priced (even surprisingly so!), tender, and with a great flavor. They cook up so quickly on the grill and can be seasoned or sauced any way you like your steaks. Or, just grill them up plain and simple so you can immerse yourself in the beefy taste. They are a perfect grilling steak because of their tenderness.
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! This would be great with Grilled Vegetable Pasta Salad, Ratatouille or Peporanata, and Arugula and Cucumber Salad with Tzatziki Dressing.
Table of Contents
Grilled Flat Iron Steraks: An affordable cut, flavorful flat iron steaks are amazing on the grill, especially with a compound Parmesan butter.
What Is a Flat Iron Steak?
Flat iron steaks come from the shoulder of the cow, cut from the top blade. Flat iron steak is actually the result of butchers figuring out how to cut the chuck region into steaks without the results being tough or sinewy. 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 quickly. 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.
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 cooked quickly to ensure tenderness.
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 cooking the steaks from the fridge 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 steak is cooked past medium, it can start to become tough, so don’t cook it beyond that level of doneness. The chart is for flat iron steaks that are about 1-inch thick and weigh between 6 and 8 ounces. The temperature will continue to rise after it comes off the grill, so plan for that when you are deciding when to take the steaks from the heat.
| Doneness | Internal Temp | Cooking Time |
|---|---|---|
| Rare | 120 degrees F | 7 to 9 minutes total |
| Medium-Rare | 125 degrees F | 8 to 10 minutes total |
| Medium | 130 degrees F | 9 to 11 minutes total |
Kitchen Smarts
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.
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 with salt and pepper. 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.
What to Serve With Grilled Flat Iron Steaks
More Grilled Steak Recipes
- Grilled Top Sirloin Steaks
- Grilled Filet Mignon Steaks
- Grilled Ranch Steaks
- Grilled Ribeye Steaks
- Grilled New York 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 black 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.
