Juicy Flat Iron Steak (Pan-Fried, Grilled, or Broiled)

A sliced flat iron steak is served on a white plate with a serving fork.

Juicy Flat Iron Steak (Pan-Fried, Grilled, or Broiled)

This juicy flat iron steak is quick to cook and packed with flavor. You can pan-fry, grill, or broil it, and it turns out tender and perfectly medium-rare in minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 12

Rest Time 5

Total Time 22

Servings servings

Calories 433kcal

Author Vered DeLeeuw

Ingredients

2 pounds flat iron steak
1 tablespoon olive oil or avocado oil
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika see notes below

Instructions

Prepare the steak:

Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels. Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika. (Omit the garlic powder and paprika if grilling).
2 pounds flat iron steak, 1 tablespoon olive oil, 2 teaspoons Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika

To broil the steak:

Preheat the broiler to high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
Carefully flip the steak. Broil until it's medium-rare (135°F), about 6 more minutes. Check with an instant-read thermometer to make sure it's done to your liking.

To grill the steak:

Preheat your grill to medium-high and lightly oil it. Grill the steak for about 5 minutes per side for medium-rare (135°F) or to your desired doneness, checking with an instant-read thermometer to make sure it's ready.

To pan-fry:

Heat a large, well-seasoned cast-iron skillet over medium-high heat. Place the steak in the hot skillet and cook for about 4-5 minutes per side, depending on thickness, until a browned crust forms and the internal temperature reaches about 135°F for medium-rare.

Rest and serve:

Transfer the cooked steak to a clean cutting board. Let it rest for 5-10 minutes, loosely covered with foil, then slice it thinly and serve.

Video

Notes

Seasonings, especially salt, are just guidelines. Adjust to taste.
Paprika can burn easily, so if you'd like to be on the safe side, you can omit it regardless of the cooking method you choose.
The CDC recommends cooking whole cuts of beef to an internal temperature of 145°F, followed by a 3-minute rest.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave or enjoy them cold.

Nutrition