How to Cook a Flat Iron Steak

Flat iron steak is a hidden gem in the world of beef. Known for its tenderness and deep, beefy flavor, this cut is quickly becoming a favorite among steak lovers, home cooks, and grillmasters. If you’ve never tried it, or just want to learn how to cook it like a pro, you’re in the right place.

Whether you're using a grill, skillet, oven, or sous vide, this guide covers five foolproof ways to cook a flat iron steak. As always, we’ll walk you through each step so you can achieve steakhouse-quality results at home.

What Is Flat Iron Steak

Flat iron steak comes from the chuck (shoulder) of the cow, specifically the top blade. It’s naturally marbled, making it juicy and tender when cooked correctly. At Snake River Farms, our flat iron steak takes this cut to another level, delivering exceptional flavor and texture.

Is flat iron steak tender or tough?

Flat iron steak is surprisingly tender — especially considering its origin in the shoulder. Meat scientists have determined flat iron is the second most tender steak - right behind filet mignon. Thanks to careful butchering that removes the tough connective tissue, what remains is a cut that's extremely tender with a rich, robust flavor. It’s this rare combination of texture and taste that makes it a favorite among chefs and home cooks alike. Whether you’re pan-searing or grilling, flat iron delivers that fork-tender bite with every method.

“I never knew what a flat iron steak was until I brought two from Snake River. Just used their salt/pepper/garlic blend and cooked as they recommended. It was like “butta” melting in your mouth. So flavorful, tender and delicious. I highly recommend and I just brought three more.”

- Frances H., Verified Buyer 

5 Ways to Cook a Flat Iron Steak 

No matter your preferred cooking method, there’s a perfect approach for preparing flat iron steak. These five methods are time-tested, easy to follow, and deliver excellent results every time.

1. Steakhouse Method (oven finished)

How to cook a flat iron steak in the oven

Best for: A classic steakhouse experience with a well-developed crust and oven-controlled doneness.

Steps:

1. Season - Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season the flat iron steaks with salt and pepper.
2. Sear - Place steaks in hot skillet and sear for 4 minutes, turning once. If steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Cook - Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart below for suggested temperatures.
4. Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.
   
   

Pro Tip + Shop: 

Finish with a spoonful of melted butter and garlic for a restaurant-style finish. Want to try this method? Shop our Flat Iron Steaks.

2. Pan Searing 

How to cook a flat iron steak on the stove

Best for: Quick cooking with a golden-brown crust and juicy interior.

Steps:

1. Season - Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season both sides of the steaks with salt and pepper.
2. Sear - Place flat iron steaks in skillet and sear 3 to 4 minutes until nicely browned. 
3. Flip - Turn steaks over and allow to cook for an additional 3 to 4 minutes. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. See chart below for temperature guidelines. 
4. Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let them rest 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.
   
   

Pro Tip + Flavor Tip: 

Add a pat of butter, crushed garlic, and a sprig of thyme during the last minute for a steakhouse-style baste. Serve with roasted potatoes or a fresh chimichurri.

Want to skip the prep? Try our SRF x Just a Taste Chimichurri Seasoning for bold, herbaceous flavor in seconds.

3. Reverse Sear 

How to reverse sear a flat iron steak

Best for: Even doneness and a perfectly crisp exterior.

Steps:

1. Season - Heat oven to 250°F degrees. Season the American Wagyu flat iron with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.
2. Cook - Place the pan, grill and flat iron steak in the oven. Bake until the steak reaches the temperature that matches your preference. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes. See chart below for more temperature guidelines.
3. Rest - Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. 
4. Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear filet mignon on each side for 60 to 90 seconds to form a beautiful crust. Serve.
   

Pro Tip + Why It Works: 

This method gently brings the steak to temperature and gives you total control. It’s a favorite for thicker flat iron cuts. Want even more flavor? Try finishing with one of our Jacobsen Steak Salt.

4. Grilling 

How to grill a flat iron steak

Best for: Outdoor cooking with smoky char and grill marks.

Steps:

1. Season - Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season flat iron steaks with salt and pepper or your favorite rub.
2. Sear - Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
3. Flip - Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is about 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. If the temperature is low, close the lid and let the steak cook for a few more minutes, then check again. See chart below for temperature guidelines.
4. Rest - Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.
   
   
   

Pro Tip + Recipe to Try:

Let your steak sit at room temperature for 20 minutes before grilling for even cooking. Try our Grilled Marinated Flat Iron Steak with Creamy Polenta for next-level flavor.

Watch It in Action:

Direct searing is fast and bold — perfect when you want dinner on the table quickly. Just make sure your grill or pan is ripping hot.

What is the 3-3-3 rule for steaks?

The 3-3-3 method has gained popularity because it’s simple and produces consistent grill marks and even cooking. It involves grilling the steak for 3 minutes, rotating 45 degrees, cooking another 3 minutes, then flipping and repeating on the other side. While this method works well, we recommend following the step-by-step grilling approach above to get the perfect crust and doneness every time.

5. Sous Vide  

How to sous vide a flat iron steak

Best for: Precision cooking with consistently perfect results.

Steps:

1. 1. Heat Water - Place your immersion circulator in a container with water and set the temperature. Here are our recommendations: 

      Rare – 120°F. 
      Medium-rare – 130°F.
      Medium – 135°F. 
      Medium-well –145°F.   

   2. Season - Lightly season both sides of the steak with salt and pepper.
   3. Package & Seal - Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag.
   4. Cook - Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.
   5. Heat Skillet - Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.
   6. Sear - Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Sear about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.
      
      
      

Pro Tip + Bonus:

Flat iron cooks beautifully sous vide at 125°F for medium-rare. Want a no-stress steak night with guaranteed results? This is your method. Finish with herb butter or a drizzle of balsamic reduction.

For perfect doneness every time, use a quality meat thermometer. Read our guide to steak temperature, or shop our SuperFast Thermometer to get it just right.

“We tend to use Flat Iron steaks as our midweek steak. Easy to prepare and excellent quality for the price point. We really enjoy the constancy of the cuts of the Flat Iron steaks makes the cooking process much simpler.”

- Don G., Verified Buyer 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your flat iron steak is cooked to the degree of doneness you most prefer. The internal temp is when the porterhouse steak should be removed from the heat. The steak will continue to cook, so the temperature will rise during the rest period.

Do You Need to Marinate Flat Iron Steak

Not at all. Thanks to its rich marbling, American Wagyu flat iron steak is naturally tender and flavorful. Marinating is optional, but it’s a great way to experiment with new flavor profiles. Try this: Miso Marinated Flat Iron Steak with Soba Noodles

Flat Iron Recipe Inspiration

Need more flat iron dinner ideas? These customer-favorite recipes are easy to follow and deliver big on flavor:

• Flat Iron Steak with Warm Garlic and Blue Cheese Sauce
• Grilled Marinated Flat Iron Steak with Creamy Polenta and Roasted Tomatoes
• Classic Idaho Finger Steaks

Choosing the Right Flat Iron Steak

Find the flat iron that fits your flavor and occasion.

At Snake River Farms, we offer two standout options: American Wagyu and Double R Ranch USDA Choice flat iron steaks. Both deliver incredible tenderness and flavor,  your choice depends on what kind of experience you're after.

No matter which you choose, you’re getting a cut that goes above and beyond what you’ll typically find in a butcher case, carefully selected and expertly trimmed for a consistently elevated result.

“Best steak for your dollar. Sear & butter basted, Can't go wrong”

- Jeffrey A., Verified Buyer 

Final Thoughts 

Flat iron steak is easy to cook, rich in flavor, and incredibly versatile. With a few simple techniques and top-quality beef, you can turn this cut into an everyday go-to or an elevated weekend meal.

Ready to try it yourself? Browse our full selection of Flat Iron Steaks and American Wagyu Flat Iron now.