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

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