Unlock the flavor of flat iron steak: a step-by-step guide to seasoning perfection

Flat iron steak, also known as the “butler’s steak,” is an incredibly flavorful cut of meat that’s often overlooked. With its tender texture and juicy interior, it’s a steakhouse favorite that you can easily recreate at home with the right seasoning techniques. In this comprehensive guide, we’ll delve into the secrets of seasoning flat iron steak, empowering you to grill, pan-fry, or roast a steak that will tantalize your taste buds.

Understand the Cut

Flat iron steak is a lean cut of meat from the shoulder of the cow. It has a long, flat shape with a slight curve on one side. This cut is known for its intense beefy flavor, fine grain, and tenderness.

The Art of Dry Rubbing

Dry rubbing is a classic technique for seasoning flat iron steak. It involves applying a mixture of spices and herbs directly to the meat’s surface, creating a flavorful crust.

Ingredients for Dry Rub:

• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano

Instructions for Dry Rubbing:

1. Combine all the ingredients in a small bowl.
2. Pat the steak dry with paper towels.
3. Apply the rub evenly to the entire surface of the steak, pressing it in gently.
4. Let the steak rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.

Marinating for Maximum Flavor

Marinating is another effective way to enhance the flavor of flat iron steak. It involves submerging the steak in a liquid solution for several hours or overnight.

Ingredients for Marinade:

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Instructions for Marinating:

1. Combine all the ingredients in a large bowl or resealable plastic bag.
2. Add the steak to the marinade, ensuring it is fully submerged.
3. Refrigerate for at least 4 hours, or up to overnight.
4. Remove the steak from the marinade and pat it dry before cooking.

Searing for a Perfect Crust

Searing is a crucial step in cooking flat iron steak. It creates a flavorful crust while locking in the juices.

Instructions for Searing:

1. Heat a large skillet or grill pan over medium-high heat.
2. Add a tablespoon of oil to the pan.
3. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.

Cooking Methods and Temperatures

Flat iron steak can be cooked using various methods, each with its own recommended internal temperature.

Grilling:

• Grill over medium-high heat for 8-10 minutes per side, or until the desired internal temperature is reached.

Pan-Frying:

• Heat a large skillet over medium-high heat.
• Sear the steak for 2-3 minutes per side.
• Reduce heat to medium and cook for an additional 5-7 minutes per side, or until the desired internal temperature is reached.

Roasting:

• Preheat oven to 400°F (200°C).
• Roast the steak for 20-25 minutes, or until the desired internal temperature is reached.

Internal Temperatures:

• Rare: 125°F (52°C)
• Medium-Rare: 130°F (54°C)
• Medium: 135°F (57°C)
• Medium-Well: 140°F (60°C)
• Well-Done: 150°F (66°C)

Resting for Tenderness

After cooking, it’s essential to let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.

Finishing Touches

To elevate your flat iron steak experience, consider adding the following finishing touches:

• Compound Butter: Make a compound butter by mixing softened butter with your favorite herbs, spices, and seasonings. Place a dollop on top of the steak before serving.
• Chimichurri Sauce: This Argentinian sauce made with fresh herbs, garlic, and olive oil adds a vibrant flavor to the steak.
• Horseradish Cream: Prepare a creamy horseradish sauce by mixing grated horseradish with sour cream or Greek yogurt. It provides a spicy kick to the steak.

Information You Need to Know

What is the best way to tenderize flat iron steak?

Marinating or dry rubbing the steak before cooking helps tenderize it. Using a meat mallet to gently pound the steak can also break down the fibers.

How long should I cook flat iron steak?

The cooking time depends on the thickness of the steak and the desired internal temperature. As a general rule, grill or pan-fry for 8-10 minutes per side for a medium-rare steak.

Can I freeze flat iron steak?

Yes, you can freeze flat iron steak for up to 6 months. Season it before freezing, and thaw it overnight in the refrigerator before cooking.