Flat iron steaks go by several names — most often top blade steaks or top chuck steaks. Chuck refers to cuts from the neck and shoulder, which are cost-effective and flavorful, but on the tougher and fattier side. Cooking flat iron steak in the oven can be done, but isn't the best option.
Because baking uses dry heat, it's not the best choice for less tender cuts like those from the chuck. But flat iron steaks are generally just tender enough to bake if you marinate them first. Most marinades add flavor, but don't tenderize, so choose a marinade that will make the steak tender.
Step 1: Prepare Your Marinade
Pour enough pineapple juice, papaya juice or buttermilk into a glass, ceramic or other dish to cover the flat iron steak. These liquids have enzymatic properties that tenderize — not just flavor — your oven roasted flat iron steak.
Add salt and pepper to taste. Season the marinade with herbs and spices, if you like, such as fresh or dried rosemary, cilantro, dill or cayenne pepper. Do not use a metal dish for this marinade — acid in the marinade can react with the metal.
Step 2: Marinate Your Meat
Place the flat iron steak in the marinade and cover the dish with its lid or plastic wrap. Put it into the refrigerator.
According to Michigan State University, beef such as pan roasted flat iron steak can be marinated for 24 hours or longer.
Step 3: Preheat the Oven
Heat the oven to 350 degrees Fahrenheit about 20 minutes before cooking baked beef or flat iron steak.
Step 4: Prep the Pan
Cover the bottom of a roasting pan with aluminum foil. Spray the pan's rack with nonstick spray and put it in the pan. The foil will make the pan easier to clean.
Step 5: Place Roast in Oven
Take the beef out of the marinade and let the excess drip off into the dish. Place the flat iron steak on the rack of the roasting pan and put it into the oven.
Discard used marinade, or boil used marinade before brushing on cooked meat to reduce risk of foodborne illness, as advised by the USDA.
Step 6: Bake Until Done
Bake the flat iron steak to the desired level of doneness, checking it with a food thermometer. According to the Academy of Nutrition and Dietetics, the minimum safe internal temperature for beef consumption is 145 degrees Fahrenheit.
Step 7: Let it Rest
Take the flat iron steak out of the roasting pan and put in on a plate. Let it rest for at least three minutes. This allows the moisture that seeps out of the muscle fibers during cooking to be reabsorbed, making the steak juicier.
Read more: How to Cook a Tender Steak on the Stove
Things You'll Need
Pineapple juice, papaya juice or buttermilk
Glass, ceramic or other nonreactive dish
Salt and pepper
Store beef below 40 F and don't leave it out at room temperature longer than two hours.