This grilled flat iron steak is one of the most underrated cuts of steak you can find. Tender, juicy, and beefy, you'll want to try this quick grilled flat iron steak recipe the next time you fire up the grill. We're cooking it to a perfect medium rare, with a beautiful crust.
Helpful Recipe Information
- Dry brine time: 1 hour
- Marinade: soy sauce, Worcestershire, garlic, olive oil, seasonings
- Grilling time: 15 minutes
- Internal temperature: 130F
How To Make Grilled Flat Iron Steak
For this grilled flat iron steak recipe, I started with a one-hour dry brine. Dry-brining your steak is optional, of course, but to me it's the single most effective "trick" you can use to get a super-tender steak.
When the dry-brining was done, it was time to prepare the marinade. I used my steak marinade—olive oil, soy sauce, Worcestershire sauce, lime, honey, and some spices—and let the flat iron steak marinade for an hour.
Next, I set up my grill for two-zone cooking and seared the flat iron steak until it hit an internal temperature of 100F.
Then, I moved it over to the cooler side of my grill to finish off until it hit an internal temperature of 130F.
Slice against the grain, and you'll have one of the best grilled steaks of your life!
The Ingredients (serving size: 2 people)
- Flat iron steak (1 steak). I used a flat iron steak from Swift that weighted 1.35 pounds.
- Salt. (1 tbsp). For the dry brine.
- Marinade (1/4 cup). I used my homemade steak marinade, which is soy sauce, Worcestershire, garlic, olive oil, lime juice, garlic, shallots, and honey.
The Directions
1. Dry brine the steak with sea salt in the refrigerator for at least an hour, and up to 24 hours. This will help to tenderize the meat, and also dry out the exterior to give you a better crust.
2. Remove the steak from the refrigerator and place it in a resealable plastic bag. Then, add the marinade. Marinade the meat for at least an hour and up to four hours in the refrigerator.
3. Preheat your grill for two-zone cooking: one side of your grill is lit on high heat, and the other side of your grill is not lit. Once it's ripping hot, place the steak down on the hot side of the grill. For this recipe, I'm using my GrillGrates to get a nice crust on the exterior.
4. Sear the steak for two minutes, and then flip onto the other side, and flip for an additional two minutes. Continue this sear-flip-sear method for two minutes per side, until the steak reaches 100F internal. This should take about 10 minutes, depending on how thick your flat iron steak is.
5. Once the steak has hit 100F internal, transfer it over to the cooler side of your grill and close the lid. Allow it to cook at this lower temperature until it hits an internal temperature of 130F for medium rare.
6. Remove the flat iron from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
What Is Flat Iron Steak?
If you love a good steak but don't want to break the bank, you're going to love the flat iron steak. It's one of my absolute favorite cuts of steak to make on the grill..
The flat iron steak comes from the shoulder area of the cow and is sometimes called top blade steak, butler steak, or butcher's cut. When you cut it against the grain, it becomes super tender and flavorful.
I think it's the ideal middle ground between cheaper cuts like flank and more expensive steaks like ribeye.
Why This Recipe Works
Here's why this grilled flat iron steak works so well:
- Dry Brining. I always let my steaks dry brine in the fridge uncovered at least an hour before grilling. This helps draw moisture to the surface for an insane crust when seared.
- Two-Zone Grilling. My trick is searing the steaks over high heat before moving them to a cooler part of the grill to finish cooking gently. This helps me nail the perfect medium-rare doneness with a nice char.
- Robust Marinade. The marinade I use here is jam-packed with flavors that penetrate deep into the meat to amp up that beefy taste. And it tenderizes the steak even more.
- Resting the Steak. I never slice into a steak right off the grill. Letting it rest is crucial for the juices to redistribute so you get tender, juicy bites.
- Slicing Against the Grain. Always slice your steak against the grain—it shortens those muscle fibers for the tenderest texture.
Flat Iron Steak Cooking Temperatures
I love eating flat iron steak when it's cooked to medium rare, but obviously you should cook it to your desired steak doneness level.
- Rare. 120F
- Medium rare. 130F
- Medium. 135F
- Medium-well. 140F
- Well-done. 150F.
Also remember that your steak will continue cooking after you remove it from the grill. So remove the steak 5 degrees lower than your desired doneness.
Read this guide on how long to grill a steak for more.
Grilled Flat Iron Steak Tips
- Let the steaks sit out at room temp for 30-60 minutes before grilling. This helps them cook more evenly.
- Pat the steaks very dry with paper towels before applying your dry brine.
- Use a two-zone fire, with a hot side and a cooler side. Sear the steaks over direct high heat for 2-3 minutes per side.
- Flip the steaks continuously. Use tongs instead of a fork to avoid piercing the meat and losing juices.
- Test for doneness with a thermometer, removing them from the grill when they're 5°F below your target temperature. The residual heat will finish cooking them.
- Let the steaks rest for 5-10 minutes before slicing against the grain into thin strips. This allows the juices to redistribute.
- Add a flavorful compound butter or sauce on top during the rest time—garlic herb butter is amazing.
- If flare-ups happen, move the steaks temporarily to a cooler part of the grill until the flames die down.
More Steak Recipes To Try
Best Grilled Flat Iron Steak
Ingredients
- 1 flat iron steak
- 1 tbsp salt for the dry brine
Steak Marinade
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1 lime lime juice
- 2 tbsp honey
- 1 shallot minced
Instructions
- Dry brine the steak with sea salt in the refrigerator for at least an hour, and up to 24 hours. This will help to tenderize the meat, and also dry out the exterior to give you a better crust.
- Remove the steak from the refrigerator and place it in a resealable plastic bag. Then, add the marinade. Marinade the meat for at least an hour and up to four hours in the refrigerator.
- Preheat your grill for two-zone cooking: one side of your grill is lit on high heat, and the other side of your grill is not lit. Once it's ripping hot, place the steak down on the hot side of the grill. For this recipe, I'm using my GrillGrates to get a nice crust on the exterior.
- Sear the steak for two minutes, and then flip onto the other side, and flip for an additional two minutes. Continue this sear-flip-sear method for two minutes per side, until the steak reaches 100F internal. This should take about 10 minutes, depending on how thick your flat iron steak is.
- Once the steak has hit 100F internal, transfer it over to the cooler side of your grill and close the lid. Allow it to cook at this lower temperature until it hits an internal temperature of 130F for medium rare.
- Remove the flat iron from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
