Perfect Flat Iron Steak

This delicious flat iron steak was created from a combination of different recipes that I read. I combined, adjusted, and finally perfected the marinade and cooking time to my taste. I'm sure you will love it as well. After all, it is perfection!

Print Recipe

Prep Time 5

Cook Time 10

Total Time 2 15

Servings 6 people

Equipment

1 Large Resealable Bag
1 Small Mixing Bowl
1 Non-stick Skillet A cast iron skillet can be used for a superior sear.
1 Instant-Read Thermometer Essential for accurate doneness.
1 Chef's Knife and Cutting Board For preparing aromatics and slicing the cooked steak.

Ingredients

Main

1 2 pound flat iron steak
2 ½ tablespoons olive oil
2 cloves garlic minced
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh chives
¼ cup Cabernet Sauvignon or other dry red wine
½ teaspoon salt
¾ teaspoon ground black pepper
¼ teaspoon dry mustard powder

Instructions

Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl. Dotdash Meredith Food Studios
Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours. Dotdash Meredith Food Studios
Heat a nonstick skillet over medium-high heat. Place steak in the hot skillet and discard any remaining marinade; sear and cook steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
Allow steak to rest for about 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS

Notes

1. For a deeper flavor, consider marinating the steak for up to 4-6 hours, although the recommended 2-3 hours is sufficient. Ensure the steak is fully submerged in the marinade for even flavoring. 2. Achieving a perfect sear requires a very hot pan. Pat the steak thoroughly dry with paper towels before placing it in the skillet; moisture prevents a good crust. 3. While a non-stick skillet works, a cast-iron skillet provides superior heat retention, leading to a more robust and even crust. 4. Always allow the steak to rest for at least 5 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. Slice against the grain for maximum tenderness. 5. Consider adding a knob of butter to the pan with a sprig of rosemary and a smashed garlic clove during the last minute of cooking, basting the steak for enhanced flavor.