A perfectly cooked beef loin flat iron steak is a true treat—tender, juicy, and full of flavor. With this easy recipe, you’ll learn how to make this delicious cut of steak at home. Whether you’re a beginner or an experienced cook, you’ll get a great result every time. Let’s get started on making this simple yet mouthwatering dish.
Why Beef Loin Flat Iron Steak?
The beef loin flat iron steak. This cut of beef is one of the best-kept secrets in the meat world. If this cut is new to you, you’re about to experience something special! Here’s why you should consider cooking with beef loin flat iron steak:
- Tender Yet Flavorful: Unlike tougher cuts like chuck or flank, flat iron steak is known for its tenderness. It’s cut from the shoulder and is marbled with fat, which means it’s naturally juicy and flavorful.
- Affordable Alternative to Premium Cuts: While cuts like filet mignon or ribeye can be expensive, the flat iron steak offers similar tenderness and richness at a much lower price.
- Versatile and Easy to Cook: You can pan-sear, grill, broil, or roast flat iron steaks. It’s versatile enough to go with virtually any seasoning or marinade, making it a perfect choice for a variety of dishes.
- Quick Cooking Time: Because it’s tender and relatively thin, flat iron steaks cook quickly, making them ideal for busy weeknights or last-minute meals.
Now that you know why beef loin flat iron steak is such a great choice, let’s move on to the recipe itself.
Ingredients for Beef Loin Flat Iron Steak
Before we begin cooking, let’s collect the ingredients required for this recipe. This recipe calls for simple, straightforward ingredients that will enhance the natural flavor of the steak without overpowering it.
- 2 Beef Loin Flat Iron Steaks (approximately 450-500 g)
- 2 tbsp Olive Oil (30 g)
- 1 tbsp Fresh Garlic (8 g)
- 1 tsp Fresh Thyme ( 1 g)
- Salt & Pepper (to taste)
- 1 tbsp Butter ( 14 g)
Feel free to adjust the quantities based on how many servings you’re preparing, but this basic list of ingredients will give you a fantastic result.
Why We Love This Beef Loin Flat Iron Steak
When it comes to steaks, there are a lot of options out there. So why do we love the beef loin flat iron steak so much? Let’s take a deeper dive into its attributes.
First and foremost, the tenderness of the flat iron steak is unmatched. It’s a cut that is often compared to premium steaks like filet mignon due to its buttery softness. The marbling throughout the meat ensures that every bite is juicy and full of flavor, making it an ideal choice for any steak lover.
Another reason we adore flat iron steak is its versatility. Whether you’re cooking it on a grill, in a skillet, or under the broiler, it adapts perfectly to whatever cooking method you choose. It’s also highly receptive to various seasonings and marinades, meaning you can customize the flavor to your liking. Whether you prefer classic salt and pepper or a more complex marinade with balsamic vinegar and soy sauce, the flat iron steak will deliver a mouthwatering result.
What makes this cut even better is its price. When compared to other premium steaks, flat iron steaks are a more budget-friendly option without sacrificing any of the tenderness or flavor. For anyone who loves steak but wants to avoid breaking the bank, the flat iron steak is a game-changer.
How to Make Beef Loin Flat Iron Steak
Now that we’ve covered why we love flat iron steak, it’s time to walk you through how to make it. Whether you’re pan-searing, grilling, or broiling, follow these simple steps to achieve the perfect steak.
Step 1: Prepare the Steak
The first step to a delicious steak is prepping the meat. Start by patting your steaks dry with paper towels. Removing excess moisture from the surface of the meat ensures you get that beautiful, crispy sear when cooking. Once dry, season generously with salt, pepper, and your choice of herbs (fresh thyme or rosemary is an excellent choice).
Step 2: Sear the Steak
Add olive oil to a large pan or skillet and heat it over medium-high heat. Once the oil is hot and shimmering, add your steaks to the pan. Avoid overcrowding the pan—if you’re cooking multiple steaks, do so in batches. Sear the steak for about 4-5 minutes per side, or until you achieve a rich, golden-brown crust.
For a medium-rare steak, aim for an internal temperature of approximately 130°F (54°C). To ensure the steak reaches your preferred level of doneness, use a meat thermometer.
Step 3: Add Butter and Aromatics
After flipping the steak, add the butter, garlic, and herbs to the pan. Tilt the pan slightly to pool the melted butter, then spoon it over the steaks for an extra layer of flavor. This step will infuse the steak with a rich, garlicky butter flavor, taking it to the next level.
Step 4: Rest the Steak
After cooking the steaks to your preference, take them out of the pan and allow them to rest for 5-10 minutes. Resting the meat allows the juices to redistribute throughout the steak, ensuring each bite is tender and juicy.
Step 5: Serve and Enjoy
Once the steaks have rested, slice them against the grain for a more tender texture. Serve with your favorite sides, and enjoy a delicious, restaurant-quality meal right at home.
Expert Tips for Cooking Beef Loin Flat Iron Steak
If you want to ensure that your flat iron steak turns out perfectly every time, here are some expert tips to keep in mind:
- Use a Cast-Iron Skillet: A cast-iron skillet retains heat well and provides an even sear, making it the ideal tool for cooking flat iron steak. If you don’t have one, a heavy-bottomed pan will work, but cast iron is best.
- Let the Steak Reach Room Temperature: Before cooking, let your steak sit at room temperature for about 30 minutes. This ensures even cooking and prevents the steak from being too cold in the center when it hits the pan.
- Don’t Overcrowd the Pan: Cooking too many steaks at once can lead to uneven cooking. It’s better to cook in batches to ensure each steak gets enough space to sear properly.
- Rest the Steak: Never skip this step! Let the steak sit for a minimum of 5 minutes after cooking to allow the juices to redistribute. This allows the juices to settle, ensuring a tender, flavorful steak.
- Experiment with Marinades: Flat iron steaks take well to marinades, so feel free to experiment with different flavors. A soy sauce, balsamic vinegar, and honey marinade add an amazing depth of flavor.
Common Mistakes to Avoid When Cooking Beef Loin Flat Iron Steak
While making flat iron steak is straightforward, there are a few common mistakes that can affect the final result. Here’s what to watch out for:
Not Preheating the Pan Properly: If your pan isn’t hot enough, the steak will steam instead of sear, resulting in a less flavorful crust. Always make sure your pan is preheated before adding the steak.
Overcooking the Steak: Flat iron steaks are best-cooked medium-rare to medium. Overcooking can lead to a tougher, less juicy steak. Keep an eye on the internal temperature and remove the steak once it reaches your desired doneness.
Skipping the Resting Time: Cutting into your steak immediately after cooking will release the juices, leaving it dry. Be sure to let the steak rest for at least 5 minutes before slicing to retain its juices.
Not Using Enough Salt: Don’t skimp on seasoning! A well-seasoned steak brings out its natural flavors. Ensure you season both sides of the steak generously with salt and pepper.
Variations to Try with Beef Loin Flat Iron Steak
One of the greatest features of flat iron steak is its versatility. Below are some variations to explore:
- Marinated Flat Iron Steak: Marinate your steak in a mixture of soy sauce, balsamic vinegar, honey, and Dijon mustard for a rich, flavorful bite. Let it marinate for at least an hour, or up to overnight, for maximum flavor.
- Grilled Flat Iron Steak: For a smoky flavor, cook the steak on the grill. Preheat the grill to medium-high heat, and cook for about 4-5 minutes per side, depending on the thickness of your steak.
- Flat Iron Steak Tacos: Slice the steak thinly and serve in soft tortillas with fresh salsa, guacamole, and a squeeze of lime. This is a great way to turn your steak into a fun, flavorful meal.
- Asian-Inspired Flat Iron Steak: Marinate your steak in soy sauce, garlic, ginger, and sesame oil for an Asian-inspired twist. Serve with stir-fried vegetables and rice for a complete meal.
Serving Beef Loin Flat Iron Steak
Serving your beef loin flat iron steak is just as important as preparing it. After all, the presentation and sides can elevate the dining experience to a whole new level. Here are some ideas for how to serve this delicious cut of beef:
Classic Sides: Beef loin flat iron steak pairs wonderfully with classic steakhouse sides like mashed potatoes, roasted vegetables, or a simple green salad. The richness of the steak complements creamy mashed potatoes or crispy roasted Brussels sprouts. You can also opt for a side of sautéed spinach or roasted sweet potatoes to add some sweetness and balance the savory flavors of the steak.
For a Complete Meal: To create a well-rounded meal, consider serving your steak with starch, vegetable, and sauce. A side of garlic butter roasted potatoes, a vibrant arugula salad with a balsamic glaze, and a drizzle of chimichurri sauce over the steak will add layers of flavor and texture, making your meal feel special and satisfying.
Slice It Thin: If you’re serving a group, slicing the flat iron steak thinly against the grain will make it easier for everyone to enjoy. You can serve the slices with a side of grilled vegetables, pickled onions, or even on top of a bed of greens for a lighter option. Alternatively, you can use thin slices of steak for sandwiches, wraps, or tacos for a fun and casual meal.
Storing leftover beef loin flat iron steak properly is essential to keeping it fresh and maintaining its tenderness. Whether you’ve cooked the steak ahead of time or have some leftovers after dinner, knowing how to store it will ensure you can enjoy it again later without compromising its quality.
Storing Cooked Beef Loin Flat Iron Steak
Cool the Steak Before Storing: After cooking your flat iron steak, it’s important to let it cool to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to moisture loss and affect the texture of the steak. However, don’t leave it out for more than two hours to avoid any potential food safety issues.
Wrap It Well: Once cooled, wrap your steak tightly in plastic wrap or aluminum foil to preserve its moisture. You can also place the steak in an airtight container for added protection. Make sure the wrapping is tight to prevent air from entering and causing freezer burn or dryness.
Refrigeration: If you plan on eating the steak within the next 3-4 days, store it in the refrigerator. The cold environment will help maintain the steak’s flavor and texture. Keep the steak in the original wrapping or place it in a sealed container to keep it from absorbing odors from other foods in the fridge.
FAQ: Beef Loin Flat Iron Steak
What is a flat iron beef steak?
A beef loin flat iron steak is a relatively newer cut of beef that comes from the shoulder area of the cow, specifically from the chuck section. Despite being from a more affordable area, this steak is known for its tenderness and rich flavor. The flat iron steak is often compared to other premium cuts, such as ribeye and sirloin, due to its marbling and texture. When cooked properly, it offers a juicy, tender bite that makes it a popular choice for grilling, pan-searing, and broiling. It’s often sought after for its versatility, whether served in steak form or sliced thin for sandwiches, salads, or tacos.
Why is flat iron steak so expensive?
The cost of beef loin flat iron steak can be somewhat higher than other cuts from the chuck section, though it remains more affordable than high-end cuts like filet mignon. The reason it is considered more expensive is due to its tenderness, flavor, and the relatively limited amount of meat that can be harvested from each cow. Additionally, it requires a specific butchering technique, where the connective tissue must be removed to reveal the tender, uniform steak. This process adds to the cost. Despite being from a more economical area of the cow, the quality of the flat iron steak justifies its higher price point, making it a premium yet affordable choice for steak lovers.
Why is flat iron steak so called?
The name “flat iron steak” comes from the steak’s distinctive shape, which resembles an old-fashioned flat iron (the kind once used for ironing clothes). The steak is cut from the top blade of the chuck, and the shape is relatively flat, with a smooth, even surface. Additionally, the flat iron steak is tender, much like how a traditional iron would smoothly glide across the fabric. The name was introduced by the meat industry to make the cut sound more appealing and to highlight its versatility and tenderness, even though it’s still technically part of the chuck section.
More Beef recipes you will love!
Hamburger Helper Beef Stroganoff
Beef loin flat iron steak Recipe
Ingredients
- 2 Beef Loin Flat Iron Steaks approximately 450-500 g
- 2 tbsp Olive Oil 30 g
- 1 tbsp Fresh Garlic 8 g
- 1 tsp Fresh Thyme 1 g
- Salt & Pepper to taste
- 1 tbsp Butter 14 g
Instructions
Step 1: Prepare the Steak
- Start by patting your steaks dry with paper towels to remove excess moisture. This ensures a crisp sear when cooking. Season the steaks generously with salt, pepper, and herbs like fresh thyme or rosemary.
Step 2: Sear the Steak
- Heat olive oil in a large pan over medium-high heat. Once hot, add the steaks, ensuring not to overcrowd the pan. Sear for 4-5 minutes per side until a golden-brown crust forms. For medium-rare, aim for an internal temperature of 130°F (54°C).
Step 3: Add Butter and Aromatics
- After flipping, add butter, garlic, and herbs to the pan. Tilt the pan slightly to pool the melted butter and spoon it over the steaks.
Step 4: Rest the Steak
- Let the steaks rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring a tender and juicy steak.
Step 5: Serve and Enjoy
- Slice the steak against the grain and serve with your favorite sides for a delicious meal.