Flat Iron Steak Recipe

Step 1: Remove the steaks from the refrigerator 30 minutes before cooking and let them come to room temperature. This ensures even cooking from edge to center.

Step 2: Pat the steaks completely dry with paper towels. Removing surface moisture is essential for achieving a proper crust.

Step 3: Rub both sides of each steak generously with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Press the seasoning firmly into the meat.

Step 4: Heat a cast-iron skillet over medium-high heat for 3 to 5 minutes until it is smoking hot. Do not add oil until the pan is fully heated.

Step 5: Add the olive oil and swirl to coat the pan. Immediately place the steaks in the skillet and sear without moving for 4 to 5 minutes until a deep golden crust forms.

Step 6: Flip the steaks and cook for a further 3 to 5 minutes on the second side.

Step 7: Reduce heat to medium. Add the butter, smashed garlic cloves, and rosemary or thyme sprigs to the pan. Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter for 1 to 2 minutes.

Step 8: Check the internal temperature with a meat thermometer: 54–57°C (130–135°F) for medium-rare, 60–63°C (140–145°F) for medium.

Step 9: Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes — do not skip this step.

Step 10: Slice thinly against the grain and serve immediately with your choice of sides.