Sometimes I want a really tasty steak but don’t want to spend a lot of money. That’s when I turn to a Flat Iron Steak. With just a few ingredients, a couple of rounds of seasoning, and the right cook time, the “poor man’s filet” is a mouthwatering treat. Follow along for the inside scoop on how to cook it just right.
Making a Flat Iron Steak on the Golden’s Cast Iron Cooker
A delicious Flat Iron Steak doesn’t need a bunch of additional ingredients. You just need to know which flavors go best with the meat, and how long you should cook it. I’m making one of my favorite cuts of beef, a flat iron steak. This recipe is simple, with only a few ingredients and a short prep time. Let’s get started!
The Ingredients
- Flat iron steak. Also called top blade filet, this cut of beef comes from the shoulder of the cow. It’s a versatile cut that’s good cooked several ways.
- Olive oil. Savory and delicious, olive oil adds moisture to steak and works great as a binder for the spices.
- Heath Riles BBQ Everyday Rub. The name says it all. This rub can be used every single day to add taste to just about everything.
- Heath Riles BBQ Hot BBQ Rub. Our best-selling hot rub is a unique blend of spices that sizzles (in a good way).
- Spray oil. Using some of this directly on the grates keeps the steak from sticking.
The Equipment Setup
My Golden’s Cast Iron Cooker fueled with Royal Oak Charcoal was my choice for this recipe. I preheated it to 450 degrees F.
The Process for Making Flat Iron Steak
I made this recipe from beginning to end on a video and uploaded it to my Youtube channel. Head over there if you want to watch it.
- Unpackage the steak. Putting on gloves, I ripped the beef out of its packaging, laid it on a pan, and dried it off with a paper towel. There was a little bit of fat in spots that I trimmed off with a sharp knife.
- Add the binder and seasonings. Drizzling olive oil onto the steak’s surface, I used my hand to thoroughly coat the top of the steak. Then I took my Everyday Rub and laid a light layer of it on the steak, following it with my Hot BBQ Rub for a bit of heat. I patted the spices in with my hand, then turned it over and repeated the process on the other side.
- Cook it hot and fast. Adding a few good sprays of cooking oil directly on the grates, I used tongs to lay out my steak. I immediately heard a nice sizzle from the heat, so I knew the grill was doing its job.
- Flip and spin. A flat iron steak is a thin piece of meat, which means it cooks quickly. With the grill preheated to 450 degrees F, I knew it would cook really fast. I flipped and turned the steak every minute or so to help it cook evenly. Once the steak hit an internal temperature of 125 degrees, or medium-rare, I took it off the grill.
- Let it rest. The flat iron steak rested on a pan for about 5 minutes to soak in all the juices.
- Slice and taste. As I sliced into the meat, I could tell it was tender and oh, so juicy. I knew it was going to be good. There was just one thing left to do. Taste it.
The Results
Wow, the first bite of this flat iron steak about knocked my socks off. The char and tenderness on this cut of meat is hard to beat. The seasonings added a ton of flavor with the slightest hint of heat. This 5 ingredient steak recipe tastes like a million bucks!
Serving Suggestions for Flat Iron Steak
I usually plan on a 6-8 ounce steak for every person. You can serve it with a salad, baked potato, or asparagus for a nice dinner meal.
Storing It
Put any leftovers in a ziplock bag or airtight container and store in the refrigerator for up to 3 days. Heat them up in the oven, microwave, or eat them cold.
Equipment and Tools
Golden’s Cast Iron Cooker, Royal Oak Charcoal, Black nitrile gloves, Thermapen MK4, Olive oil dispenser, Metal tongs, Cooking Sheet, Large Knife
