The flat-iron steak is cut from the underside of the cow close to the hindquarters. It is not one of the most valuable cuts of beef because the connective tissues found in the steak make for a tough meal. It takes careful cooking to avoid drying out the steak. The most tender flat-iron steaks are those cooked only until medium-rare, or 145 degrees Fahrenheit on their internal temperature. You can cook beyond this to achieve a well-done steak, but the end result may be chewy.
Step 1
Preheat a frying pan or grill pan to high heat. Either pan will produce the same steak, but a grill pan will give the steak grill marks and is the true pan needed to pan-grill a steak.
Step 2
Place the flatiron steak on the preheated grill pan. Cook for about eight minutes per side if the steak is 1-inch thick at its thickest, which is often the case for flat-iron steak.
Step 3
Remove the steak while red juices are still running from the steak. You want the steak to be medium-rare or medium inside to keep the meat tender, otherwise it will become tough and difficult to chew. If you are using a meat thermometer, 145 degrees Fahrenheit is a useful temperature marker -- once the steak reaches this internal temperature it is ready to be taken off the pan and served.
Things You'll Need
- Frying pan or grill pan
- Meat thermometer (optional)
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