I. Introduction

Are you tired of eating the same old cuts of meat, and are you looking for a delicious new dish to serve up for your friends and family at dinner? Look no further than the ever-tasty flat iron steak. Like its name implies, flat iron steak is a long, flat chunk of meat that’s packed with flavor.

In this beginner’s guide, we’ll show you how to select the best cut of flat iron steak and the best way to cook it to perfection, every time.

II. A Beginner’s Guide to Cooking Perfect Flat Iron Steak Every Time

Before we dive into the specifics of grilling flat iron steak let’s go over a few basics:

A. Definition of Flat Iron Steak

Flat iron steak (also known as top blade steak) comes from the shoulder of the cow and is considered a cheaper but flavorful cut of meat. It’s often compared to a filet mignon in taste and texture and is a popular alternative for those who don’t want to spend a lot of money on a top-quality steak.

B. How to Select the Right Cut of Meat

When it comes to selecting the right cut of flat iron steak, make sure it’s marbled with fat. The fat will add moisture and tenderness to the steak, making it more enjoyable to eat. Do check the color of the meat. You should go for a nice bright butchery-standard red, which shows that it’s fresh.

C. Preparing the Steak

Generally, flat iron steak does not need a lot of preparation. However, before grilling, you may want to season or marinate it first to add flavor. For seasonings, you have a lot of options, including dry rubs, spices, and herbs. You can also marinate the steak for 20 minutes to a couple of hours. For a marinade recipe, try mixing olive oil, soy sauce, Worcestershire, minced garlic, and a little bit of honey.

D. Step-by-Step Grilling Instructions

Preheat the grill to high heat, roughly between 450 to 500 degrees Fahrenheit. Grill the steak for five minutes per side for medium-rare, or up to 10 minutes per side for a well-done steak. If you are not sure when it’s done, use a meat thermometer to check for an internal temperature of 130 to 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 160 degrees Fahrenheit for well-done.

E. How to Determine Doneness

There are several methods to determine when your steak is cooked to perfection:

• Poke Test: Gently poke the steak with your finger, if it springs back, it’s rare; if it isn’t as springy, it’s medium. If it’s firm, it’s well-done.
• Color Test: Use a meat thermometer to determine the temperature inside the steak.
• The hand test: Hold out your hand, and with your other hand touch the index finger and thumb together. With your first finger touching your thumb, the touch point of the fleshy base where your thumb meets your hand has light resistance, and that’s what a rare steak feels like. As more fingers touch the thumb, the firmer the area gets.

F. Resting and Slicing the Steak

Once you’ve finished grilling your flat iron steak, let it rest on a cutting board or plate for at least 5 minutes. This allows the juices to redistribute throughout the steak, which makes it more tender and juicy. When it comes to slicing, keep in mind the direction of the grain. Cut against the grain to ensure the steak isn’t tough.

G. Tips for Serving

Now comes the fun part – serving your perfectly cooked flat iron steak! Here are a few tips to make it an unforgettable dining experience:

• Pair the steak with your favorite side dish, such as roasted potatoes or asparagus, to complement the flavor profile of the steak.
• Top the steak with a compound butter made by mixing butter and herbs. It will add a layer of flavor on top of the steak, which makes it more indulgent.
• Consider having a sauce like a red wine sauce to drizzle on top of the steak for an elevated flavor.

III. 7 Simple Tips for Grilling a Mouthwatering Flat Iron Steak

Grilling can be a little intimidating, but don’t worry! Follow these 7 tips, and you’ll cook up a delicious flat iron steak every time:

A. Preheating the Grill

Allow the grill to preheat before placing the steak on the grates. When the grill grates are hot, the meat will sear quickly, resulting in a meaty crust that is perfect for sealing in the flavor of your steak.

B. Oil the Grill Grates

To prevent the steak from sticking, you may want to brush some oil over the grill grates before placing the steak on the grill. An excellent way to do this is to use a folded paper towel with a bit of oil dabbed on with some tongs.

C. Timing is Crucial

Flat iron steak cooks quickly, so pay attention to timing and avoid overcooking. The more you cook it, the tougher it becomes. The best way to avoid a tough steak is to cook it for only a few minutes on both sides.

D. Flipping the Steak

Flip the steak only once during cooking. A good rule of thumb is to flip it when the steak has developed a crust. This usually takes about 3 to 4 minutes.

E. Managing Flare-Ups

Flare-ups can be common when grilling steak. These occur when fat drips from the steak and touches the fire, resulting in a flame. Be sure to put the lid on the grill and turn the heat down to reduce the chance of flare-ups.

F. Basting the Steak

You can also baste the steak with melted butter or olive oil. Brush the melted butter or oil over the steak with a basting brush to add flavor and keep it moist.

G. Keeping the Steak Warm

If you’re not serving your steak right away and don’t want it to get cold, tent the steak with aluminum foil and let it rest. This will help the steak stay warm for up to 20 minutes before serving.

IV. From Pan-Seared to Sous Vide: 5 Cooking Methods for Flat Iron Steak

Grilling is not the only way to cook flat iron steak, and with a little creativity. you can have a new and exciting meal every night of the week. Here are five different ways to cook flat iron steak:

A. Pan-Searing

Pan-searing is quick and easy, and it yields a delicious crust on the steak. Heat a pan over high heat, add some oil, and place the steak on the pan for 3 to 4 minutes. Flip and cook the steak for another 3 to 4 minutes.

B. Oven-Broiling

Broiling is similar to grilling, but the heat comes from above the steak. Preheat the oven to broil, place the steak on the top rack, and broil for 5 to 7 minutes, flipping once. Monitor closely to prevent overcooking.

C. Sous-Vide

Sous Vide is a cooking technique that involves vacuum-sealing the steak and cooking it in a temperature-controlled water bath for a specific amount of time. Afterward, you can sear it on high heat to create a crust. Sous vide steak is foolproof, and it’s virtually impossible to overcook the steak this way.

D. Slow-Cooking

Slow-cooking involves cooking the steak in a Crock-Pot or other slow cooker for several hours until the meat is tender and flavorful. It is an excellent way to make cheaper cuts of steak more tender and delicious.

E. Smoking

Smoking is a classic method that cooks the steak over low heat, infusing it with flavor from the wood chips used. The smoke breaks down the fibers in the steak, making it tender and juicy. You can either smoke on a charcoal smoker or an electric smoker.

V. The Best Seasonings and Marinades for Flavorful Flat Iron Steak

Flat iron steak has a robust, beefy flavor, but with the right seasonings and marinades, you can elevate the dish to new heights. Here are some tried-and-true flavors and tips to enhance your steak experience.

A. The Role of Marinades in Steak Preparation

Marinades not only tenderize meat, but they can also add flavor and help enhance the natural taste of the flat iron steak.

B. Types of Marinades

There are different types of marinades, from acidic-based to dairy-based ones. The most common acidic marinade bases are vinegar and citrus juice, which break down the meat fibers and impart flavor. Dairy-based marinades like buttermilk or yogurt will give a tangy flavor to the steak, and it works to counteract saltiness, which can aid in making the steak juicer and more tender.

C. Seasonings Options

When it comes to seasoning a flat iron steak, you have endless combinations of herbs and spices you can use. Dry rubs are popular options for seasoning and can be made with your favorite spices and herbs. Salt and black pepper are classic options, but you can also add crushed red pepper and garlic powder, smoked paprika, cumin, or rosemary.

D. How to Season a Flat Iron Steak

Before seasoning, take the steak out of the fridge 30 minutes before cooking. Pat it dry with a paper towel to remove any extra moisture, and then generously season both sides of the steak with your choice of herbs and spices. Let the steak rest for 10 to 20 minutes to allow the seasoning to penetrate the meat fibers before cooking.

E. Pairing Seasonings/Marinades with Specific Cooking Methods

Some seasonings work better with different cooking methods. For example, if smoking the steak, sweet marinades like honey-based or molasses-based will complement the smoke flavors, while acidic marinades work well with grilling.

VI. How to Rest and Slice Flat Iron Steak for Optimal Tenderness

While you may be eager to dive into your perfectly grilled flat iron steak, don’t cut corners by skipping the resting phase of the meat. Resting ensures the juice oozes back into the fibers, resulting in a tender and juicy steak.

A. Explaining the Importance of Resting the Steak

Resting the steak is crucial as you want to ensure the juices are reabsorbed back into the fibers before you slice the steak. If you cut into the steak right after grilling, these juices will seep out, leaving behind a dry and flavorless piece of meat.

B. How Long to Rest the Steak

As a general rule, let the flat iron steak rest for about five minutes. If you choose to cook a thicker steak beyond the preferred level, you may need to let it rest for a little longer.

C. How to Properly Slice the Steak

When slicing the steak, it’s essential to slice against the grain. You should notice that the grain runs from top to bottom of the steak; slice in a perpendicular direction instead.

D. Tips for Serving

Now that the meat is perfectly cooked and sliced, you’re ready to serve. Here are a few final tips to ensure you enjoy the fruits of your labor:

• Plate the flat iron steak and garnish with fresh herbs like thyme or rosemary.
• Serve it with a side of vegetables to add some color and nutrition to your meal.

VII.