flat steak recipe

The Best flat steak recipe

Classic Flat Iron Steak with Garlic-Herb Butter

4.7 from 960 votes

A tender and flavorful flat iron steak cooked to perfection, topped with a rich garlic-herb butter. This quick and easy recipe delivers restaurant-quality results with minimal effort, perfect for a weeknight dinner or special occasion.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

• 2 lbs (900g) flat iron steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder

For the Garlic-Herb Butter

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp lemon zest
• 1/4 tsp salt

For Serving (Optional)

• Roasted vegetables
• Mashed potatoes
• Fresh salad

👨‍🍳Directions

1. 1
   Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
2. 2
   In a small bowl, mix the softened butter, minced garlic, parsley, thyme, lemon zest, and salt until well combined. Set aside.
3. 3
   Rub the steak with olive oil, then season generously with salt, black pepper, smoked paprika, and garlic powder on both sides.
4. 4
   Heat a large skillet or grill pan over high heat until very hot. Add the steak and cook for 4-5 minutes per side for medium-rare (130-135°F internal temperature), or until desired doneness is reached.
5. 5
   Transfer the steak to a cutting board, top with the garlic-herb butter, and loosely tent with aluminum foil. Let rest for 10 minutes before slicing against the grain.
6. 6
   Slice the steak into thin strips and serve with the melted garlic-herb butter drizzled on top. Pair with roasted vegetables, mashed potatoes, or a fresh salad.

🔧Equipment

• Large skillet or grill pan
• Tongs
• Mixing bowl
• Meat thermometer
• Cutting board
• Knife
• Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 620mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 36g

📝Notes

Tips: For best results, use a meat thermometer to check doneness. Let the steak rest after cooking to retain juices. Substitute dried herbs if fresh are unavailable (use half the amount).

❓ Frequently Asked Questions About Flat Iron Steak with Garlic-Herb Butter

1. What cut of meat is best for a flat steak recipe?

The best cut for a flat steak is typically flank steak or skirt steak, as both are flavorful, relatively thin, and benefit from quick, high-heat cooking. Flank steak is leaner and slightly firmer, while skirt steak has more marbling and a richer taste. If you can’t find either, hanger steak or flat iron steak are good alternatives.

2. How should I marinate flat steak for the best flavor?

Marinating flat steak enhances tenderness and flavor. A simple marinade can include:
– Acid (1/4 cup lime juice, vinegar, or wine) to tenderize.
– Oil (1/4 cup olive or vegetable oil) to keep it moist.
– Seasonings (garlic, soy sauce, Worcestershire, salt, pepper, and herbs like cilantro or rosemary).
Marinate for at least 2 hours (or up to 24 hours for deeper flavor), but avoid over-marinating with acidic ingredients, as it can make the meat mushy.

3. What’s the best way to cook flat steak—grilling, pan-searing, or broiling?

All three methods work well, but the best choice depends on your preference:
– Grilling (high heat, 3–5 minutes per side) gives a smoky char.
– Pan-searing (hot cast-iron skillet, 3–4 minutes per side) creates a crispy crust.
– Broiling (4–5 minutes per side under high heat) is great for indoor cooking.
For best results, cook to medium-rare (130–135°F internal temp) and let it rest for 5–10 minutes before slicing against the grain.

4. Why is my flat steak tough, and how can I prevent it?

Flat steak can turn tough if:
– Overcooked (it’s best served medium-rare to medium).
– Not sliced against the grain (cutting with the grain makes it chewy).
– Under-marinated (marinating helps break down fibers).
– Cooked too slowly (high heat is key for tender results).
To fix tough steak, slice it thinly against the grain or use it in dishes like fajitas or stir-fries where tenderness matters less.

5. Can I freeze flat steak after marinating, and how long will it keep?

Yes, you can freeze marinated flat steak for up to 3 months without significant quality loss. For best results:
– Place the steak and marinade in a sealed freezer bag, squeezing out excess air.
– Thaw in the fridge overnight before cooking.
– Avoid refreezing after thawing, as it can affect texture.
For unmarinated steak, freeze it in its original packaging or a vacuum-sealed bag for up to 6–12 months.