Flat Iron Steak (Stovetop or Grill)

In a large bowl, whisk together the olive oil, Worcestershire sauce, red wine vinegar, minced garlic, dried thyme, salt, and pepper.

Add the flat iron steak and turn to coat. Marinate in the refrigerator for at least 2 hours, preferably overnight, or up to 24 hours.

Remove the steak from the fridge 30-60 minutes before cooking and let it come to room temperature.

To cook on the stovetop: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the flat iron steak. Sear for 2-3 minutes per side for rare, 3-4 minutes per side for medium rare, 4-5 minutes per side for medium, 5-6 minutes per side for medium well, or 6-7 minutes per side for well done.To cook on the grill: Preheat the grill over high heat for at least 10 minutes. Place the flat iron steak on the grill over direct heat. Grill for 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes per side for medium, 6-7 minutes per side for medium well, or 7-8 minutes per side for well done.The time will vary depending on your steak thickness and pan or grill, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees during the next step.

Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain.