Flat Iron Steak with Garlic Herb Butter

Name: Flat Iron Steak with Garlic Herb Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 lb flat iron steak; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter; 3 cloves garlic, minced; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 1 tsp fresh parsley, chopped; ½ tsp red pepper flakes (optional); 1 tbsp Worcestershire sauce; 1 tbsp balsamic vinegar

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

430

Flat iron steak is one of the best-kept secrets in the world of beef. It’s a wonderfully marbled, incredibly tender cut taken from the shoulder of the cow.

Unlike some tougher cuts, flat iron steak remains juicy and flavorful, making it a favorite for quick, restaurant-quality meals at home.

Whether grilled, pan-seared, or even sous-vide, this steak offers deep beefy richness with a buttery finish.

For this recipe, we enhance the natural flavor of the steak with a simple yet luxurious garlic herb butter. Fresh thyme, rosemary, and parsley combine with rich butter and aromatic garlic to create an irresistible basting sauce.

Cooking the steak in a cast-iron skillet ensures a perfect sear, locking in all the juices. Pair this dish with your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad for a complete steakhouse-style dinner right at home.

Image of Flat Iron Steak with Garlic Herb Butter

Ingredients

1 lb flat iron steak
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh parsley, chopped
½ tsp red pepper flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar

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Directions

Pat the flat iron steak dry with paper towels. Season both sides with salt and pepper. Let it sit at room temperature for about 30 minutes.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it shimmer.
Place the steak in the hot pan and sear for 4-5 minutes on one side without moving it. Flip and cook for another 3-4 minutes for medium-rare (internal temp of 130°F).
Reduce heat to low, add butter, garlic, thyme, rosemary, parsley, and red pepper flakes. Tilt the pan slightly and spoon the butter over the steak continuously for 1-2 minutes.
Remove the steak from the pan and let it rest for 5-7 minutes. Slice against the grain for maximum tenderness.
Mix Worcestershire sauce and balsamic vinegar and drizzle over the sliced steak. Serve immediately.

Nutrition

Serving Size: 1
per serving: Calories; 430

Amount/Serving % Daily Value

Fat: 28 grams; 43%
Saturated Fat: 12 grams; 60%
Cholesterol: 125 milligrams; 42%
Sodium: 650 milligrams; 28%
Carbs: 2 grams; 1%
Protein: 40 grams
Sugar: 0 grams
Fiber: 0 grams

10 Tips for Cooking Flat Iron Steak

Choose a Well-Marbled Steak – Look for a flat iron steak with even marbling for the best flavor and juiciness.
Bring to Room Temperature – Let the steak sit out for at least 30 minutes before cooking for even doneness.
Pat it Dry – Removing excess moisture ensures a beautiful, crispy sear.
Use High Heat – A cast-iron skillet or grill works best to develop a rich crust.
Don’t Overcrowd the Pan – Give the steak space for even cooking.
Baste with Butter – Garlic butter enhances the flavor and helps keep the steak juicy.
Rest Before Slicing – Letting the steak rest for 5-7 minutes helps retain juices.
Slice Against the Grain – Cutting perpendicular to the muscle fibers ensures tenderness.
Add Acid for Balance – A drizzle of balsamic vinegar or lemon juice brightens up the flavors.
Use a Meat Thermometer – For perfect doneness, aim for 130°F (medium-rare) or 140°F (medium).

Serve It With Suggestions

Mashed Potatoes – Classic steakhouse pairing.
Roasted Asparagus – Adds a nice crunch and freshness.
Garlic Butter Mushrooms – Rich and umami-packed side.
Crispy Fries – Perfect for a bistro-style meal.
Chimichurri Sauce – Adds an herby, tangy kick.
Grilled Corn on the Cob – A great smoky complement.

FAQ

Q: Can I grill flat iron steak instead of pan-searing?
A: Yes! Grill over high heat for 3-4 minutes per side for medium-rare.

Q: What’s the best way to store leftovers?
A: Store the cooked flat iron steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or low oven to maintain its juiciness.

Q: How can I make this steak even more tender?
A: For extra tenderness, marinate the steak for 1-2 hours with olive oil, garlic, Worcestershire sauce, and a splash of balsamic vinegar.

Q: Can I use dried herbs instead of fresh?
A: Yes, but use one-third of the amount since dried herbs are more concentrated in flavor.

Q: What’s the best way to reheat flat iron steak?
A: The best way to reheat steak is in a low oven at 250°F (120°C) for 10-15 minutes or by searing it quickly in a hot skillet with butter.

Q: Should I trim the fat off a flat iron steak?
A: No, the small amount of marbled fat adds flavor and juiciness to the steak during cooking.

Q: What’s the best internal temperature for flat iron steak?
A: For the best results, cook flat iron steak to an internal temperature of 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.

Q: Can I cook flat iron steak in the oven?
A: Yes, sear the steak in a skillet first, then finish in a 400°F (200°C) oven for about 5-7 minutes until it reaches your desired doneness.

Q: How long should I let flat iron steak rest after cooking?
A: Let the steak rest for at least 5-7 minutes after cooking to allow the juices to redistribute for maximum tenderness.

Q: Can I use a different cut if I can't find flat iron steak?
A: Yes, similar cuts like hanger steak, skirt steak, or flank steak can be used as substitutes. Adjust the cooking time accordingly.

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Flat Iron Steak with Garlic Herb Butter