Are steaks good on a flat iron grill?

Up until recently, I hadn’t ever given much thought to flat iron steaks. Actually, until 2002, the only though any butcher had given to this cut of meat was how quickly they could get it into the grinder. The flat iron steak (also known as top blade steak) was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When I say “developed”, I mean that these guys realized that this meat that was usually turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to 2010 and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip. Count me as one of those flat iron steak fans.

Table of Contents Show

Reader Interactions
What is Flat Iron Steak
How to Cook Flat Iron Steak
How to Prepare Flat Iron Steak
Flat Iron Seasoning
How to Grill Flat Iron Steak
Temperature Ranges for Beef
Other Great Steak Cuts on the Grill
Sides for Grilled Steak
Is flat iron steak a good grilling steak?
Does flat iron steak taste good?
Is it better to grill or griddle a steak?

So it was “developed” in 2002, but I didn’t really develop and interest until they went on sale at my grocery store 2 weeks ago. Now in the last 10 days, I have grilled 4 of them. Yep, the quickest way to my grill (and stomach) is via my grocery store’s weekly ad. Now that I have a few flat irons under my belt (both figuratively and literally), I feel like I have been missing a great cut of meat. Like many other cuts of steak, your job is to not screw it up, cook it just right and let the natural beefy goodness come through. The flat iron steak should not be cooked past medium temperature or it will get a little tough. It’s best at medium-rare. I admit, I let a few of the steaks sit in a little Worcestershire sauce, and it was delicious but not too overpowering. Most of the time, fresh ground pepper is all you need. Let’s get right to it.

Inexpensive

1 Flat iron steak
2-3 grinds fresh ground black pepper
2-3 tablespoons Worcestershire sauce optional

As always when grilling steak, it is important to allow the meat to warm up before we throw it on the grill so that it cooks evenly. Allow your flat iron steak to sit on the kitchen counter for around 30 - 45 minutes prior to grilling. This is a good time to rub it down with the pepper and if desired, let it sit in just enough Worcestershire sauce to cover the bottom of the plate. If using the sauce, flip it once after about 20 minutes.
While our steak is warming, let's get the grill going. We want around medium - high direct heat for this steak, so pile the coals to one side of the grill so that they are about 3 inches from the bottom of the grate. If using a gas grill, turn the knob to medium high and light it (you gas people sure do have it easy).
I repeat this on every steak post, these times are just guidelines and every grill is different. Always err on the side of rare when grilling a steak. You can always throw it back on the grill! Now then...Once the flat iron steaks have warmed up to around room temperature, it's time to grill. Place the steak over the hottest part of your medium-high grill (check by placing your hand about 2 inches above the grate).
Cook the flat iron steak for about 4 minutes (lift one side carefully to check your grill marks), then rotate 45 degrees to create those nice crosshatch grill marks.
Cook for another 2 - 3 minutes after rotating (again, times vary, we just want a nice seared crust like shown in the photo above).
Now using tongs (NEVER puncture your steak), flip the steaks over to the other side.
Repeat the process on this side of the steak, cook for 3 - 4 minutes, rotate, cook for another 2 - 3 minutes.
Remove from the grill and place on a platter, but let it sit for about 5 minutes before you cut into the flat iron steak to let the juices re-distribute.
Most flat iron steaks have a line of gristle running right down the middle. Some people like to slice the flat iron into two separate steaks to avoid this tough meat. It's up to you.
Slice the steak thinly against the grain and serve.

Reader Interactions

Grilled Flat Iron Steak is beefy, tender, and full of marbling. The background on the steak is even more interesting. Grill it hot and fast for the best flavor.

Jump to:

Background
What is Flat Iron Steak
How to Cook Flat Iron Steak
How to Prepare Flat Iron Steak
Flat Iron Seasoning
How to Grill Flat Iron Steak
Grilled Flat Iron Steak Recipe

Flat Iron Steak is rectangular in size and very tender with great marbling.

Background

Flat Iron Steak was only recently “discovered” when a few meat scientists got together to find new and interesting steak cuts from various parts of the steer. Prior to 2002 this cut of steak didn’t exist (or at least it was buried in the chuck primal cut more known for ground beef and slow roasts). After time, and likely a LOT of leftovers, the flat iron was discovered and marketed as a new steak cut.

What is Flat Iron Steak

The steak comes from the shoulder clod or chuck shoulder primal cut. The chuck is broken down into multiple cuts, like the top blade. From the top blade, the flat iron is then separated into its own steak.

A flatiron steak will typically be 1 – 1 ½ pounds and rectangular in size, with modest thickness to it, and should have the silver skin and fat caps removed already by the butcher. The marbling is very distinct and it is a very tender texture. It is rich and beefy in flavor.

Note the marbling. The butcher should present it this way.

Alternatives to Flat Iron, if you can’t find it, is flank steak or bavette steak. While they won’t have the same marbling, the shape and texture will be the closest, as well as how they grill. Another great cut from the shoulder of beef is Teres Major, which we like to make as skewers.

How to Cook Flat Iron Steak

Flat Iron is best prepared hot and fast by searing each side, which makes grilling the perfect option. It will cook quickly, getting to medium-rare within a few minutes, so it’s also a cut to watch closely as it grills.

It is ideal to push down on the steak against the grill in order to ensure a good even sear. I really would not recommend cooking your flat steak beyond the recommended limit or it will be tougher. If you accidentally overcook it then slice your steak thin when you eat it.

How to Prepare Flat Iron Steak

A flatiron steak should already be well butchered. There may be some slight silver skin that needs to come off as well as rounding out any extra edges that are thin or hanging off the cut. Having a great boning or filet knife helps with removing the silver skin.

Flat Iron Seasoning

For seasoning, flat steak doesn’t need a marinade. The marbling and flavor will add quite a beefy taste and it’s tender already. However, if you do want to marinate try our red wine marinade from our flank steak recipe. Marinate for a total of 2 hours, as it’s a smaller cut and that is plenty of time to add flavor.

For a dry rub we use our beef rub, which is a blend of kosher salt, coarse black pepper, and granulated garlic. It’s simple but its perfect to add flavor but not lose the amazing beef flavor of the steak.

How to Grill Flat Iron Steak

Preheat Grill – Use the direct method of grilling with the heat source directly under the flat iron when cooking. Target 500 degrees Fahrenheit over the direct heat.
Season Steak – Apply olive oil to the flat steak to allow the rub to stick and generously season the steak with the salt, pepper, and granulated garlic.
Grill Direct – Grill the first side for 3 – 4 minutes or until you see a nice crust form. Flip the steak and grill an additional 3 – 4 minutes. Pull the steak off the grill when the internal temperature of the steak reads 125 degrees Fahrenheit using an instant-read thermometer like the Thermoworks MK4 Thermapen.
Rest – Let the grill rest prior to slicing for 10 minutes. This resting allows carryover cooking to continue which means the internal temperature of the steak will continue to rise, even after off the grill, another 3 – 5 degrees. The additional rest will also allow the juices to redistribute through the meat keeping it juicy.
Slice – Slice in pencil-thin slices and serve with your favorite toppings like our Jalapeño Chimichurri.

Temperature Ranges for Beef

Remember to allow for carry-over cooking when taking temperature and removing the flat steak from the grill. A high quality instant read thermometer, like the Thermoworks MK4 Thermapen, is a critical tool for grilling and smoking foods.

Rare: 120-130 degrees F
Medium Rare: 130-140 degrees F
Medium: 140-150 degrees F
Medium Well: 150-160 degrees F
Well Done: 160 degrees F (and not recommended)

Other Great Steak Cuts on the Grill

Grilled Bavette Steak
Hanger Steak and Pinot Noir Wine Glaze
Grilled Flank Steak
Teres Major Skewers

Sides for Grilled Steak

Perfect Roasted Potatoes
Grilled Romaine Caeser
Grilled Side of Vegetables
Green Beans on the Grill

▢ 1 1 – 1.5 pound Flat Iron Steak Try Snake River Farms Flat Iron
▢ 1 tablespoon extra virgin olive oil
▢ 1 tablespoon SPG Rub

Prepare grill for direct grilling, using lump charcoal targeting 500 degrees Fahrenheit directly under the flat iron.
Apply olive oil to steak, then generously season the steak with the beef rub.
Place the steak on the grill over direct heat. You should hear it sizzle as soon as it hits the grate. Grill over direct heat for 3 – 4 minutes or until you see char marks. Flip the steak over and grill the other side for additional 3 – 4 minutes or until char marks form.
Remove from the grill when the internal temperature of the steak reaches 125 degrees F for rare using an instant read thermometer.
Let the steak rest for 10 minutes to allow for carry over cooking, and then slice in pencil thin slices. Serve alone or with our Jalapeño Parsley Chimichurri Sauce.

A note about times: Every grill will run a different temperature. If you like your steak cooked to a higher temperature, then flip every 3 minutes to keep it cooking evenly on both sides until it reaches your desired internal temperature.

Use code 10VINDULGE for 10% off Snake River Farms and Double R Ranch beef and pork orders.

Find the perfect wine pairing at the Vindulge Wine Shop

Mention @vindulge or use the hashtag #vindulge

This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

Is flat iron steak a good grilling steak?

This cut is great on the grill, broiled in the oven, pan-seared in a skillet, or even air fried. The reasonable price of Flat Iron steaks also makes it an excellent choice for recipes that include marinades and seasonings! For perfect doneness, we recommend using a meat thermometer.

Does flat iron steak taste good?

The location on the animal gives the flat iron fantastic marbling for a bold beefy flavor, similar to a New York Strip, and the careful carving by our butchers results in a fork tender texture, like a filet mignon. It's a truly unique and delicious steak experience.

Is it better to grill or griddle a steak?

These methods may seem similar, but if your steak is bone-in, such as a Porterhouse, T-bone, ribeye, and or Tomahawk, you should choose grilling over griddling. Meanwhile, boneless steaks — such as hanger, flank, skirt, and sirloin steaks — cook more evenly on the flat surface of a pan, so griddling is best for them.