Perfectly Seared Garlic Rosemary Flat Iron Steak: Your New Favorite Recipe
Prepare to elevate your weeknight dinners or special occasions with this exceptional flat iron steak recipe. We take an often-underestimated cut of beef and transform it into a culinary masterpiece, thanks to a deeply flavorful garlic and rosemary marinade. The steak is then quickly seared to achieve a mouth-watering crust, before being finished in the oven, ensuring every bite is incredibly juicy and perfectly tender. This method guarantees a steak experience that rivals much more expensive cuts, proving that gourmet flavor doesn’t have to come with a hefty price tag.
Why This Flat Iron Steak Recipe Works So Well
Flat iron steak is a true hidden gem in the world of beef cuts. Known for its affordability, this particular cut boasts an intense, rich flavor, largely due to its impressive marbling. When prepared with care and precision, it delivers remarkably juicy and perfectly tender results that can easily compete with more premium steaks. This recipe capitalizes on the flat iron’s inherent qualities, enhancing them to create an unforgettable meal. Imagine sinking your teeth into a succulent piece of steak, made even better with a generous scoop of vibrant homemade chimichurri on top – it’s a match made in culinary heaven!
The Magic of the Flat Iron Cut
Often overlooked, the flat iron steak (also known as a “top blade steak”) is sourced from the shoulder of the cow, a region typically associated with tougher cuts. However, the flat iron is unique because it’s cut from the most tender part of the shoulder, specifically from the top blade roast, with the tough connective tissue removed. This meticulous preparation makes it one of the most tender cuts available, second only to the likes of beef tenderloin and filet mignon, but at a fraction of the cost. Its rich marbling ensures a depth of flavor that’s both robust and satisfying, making it ideal for a potent marinade.
The Power of a Flavorful Marinade
Our recipe takes this naturally flavorful steak to the next level with a fresh herb, garlic, and red wine marinade. This isn’t just about adding flavor; it’s a strategic move to tenderize the meat further and infuse it with complex, aromatic notes. The red wine, with its acidity, breaks down muscle fibers while imparting a subtle sweetness and depth. Fresh rosemary and minced garlic are classic steak companions for a reason – their potent aromas penetrate the meat, creating an irresistible savory profile. Dijon mustard adds a tangy kick and helps in developing a beautiful crust during searing, while green onions and other spices layer in additional nuances. The result is a cost-effective steak that doesn’t compromise an inch on flavor or tenderness, delivering a truly gourmet experience right in your own kitchen.
Essential Ingredients for Your Flat Iron Steak
Crafting the perfect flat iron steak begins with high-quality ingredients. Below is a comprehensive list of everything you’ll need for this flavorful recipe. For precise measurements, detailed instructions, and a printable version, be sure to check out the recipe card available at the very end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role will not only help you perfectly execute this recipe but also empower you to make informed substitutions if needed. Here’s a closer look at the stars of our flat iron steak dish:
The Star: Flat Iron Steak
STEAK: As mentioned, flat iron steak, also known as a “top blade steak,” is a wonderfully tender and flavorful cut of beef from the shoulder. It’s an ideal choice for marinating and quick cooking methods like searing. When selecting your steak, look for one that is about 1 to 1.5 inches thick with good marbling throughout. This ensures maximum juiciness and flavor. A crucial step for achieving that desirable crispy crust is to thoroughly pat the meat dry with paper towels before searing. Any excess moisture on the surface will steam the meat rather than sear it, preventing the Maillard reaction that creates rich, browned flavors.
The Flavor Powerhouse: The Marinade
Our robust marinade is what truly elevates this flat iron steak. Each component plays a vital role:
- Red Wine: Dry red wine, such as Cabernet Sauvignon, Merlote, or Pinot Noir, is a fantastic addition to steak marinades. It contributes a crucial acidic element that helps tenderize the meat by breaking down tough fibers. Beyond tenderization, red wine infuses the steak with a complex, rich, and slightly fruity depth of flavor, along with a hint of sweetness that balances the savory notes. You don’t need an expensive bottle; even a modest table wine will do wonders. For convenience, you can often find single-serve containers or mini bottles of wine at your local grocery or liquor store, so there’s no need to commit to a whole bottle unless you plan to enjoy the rest with your meal!
- Minced Garlic: Freshly minced garlic is non-negotiable for its pungent, aromatic intensity. It permeates the steak, building a foundational layer of savory flavor that is characteristic of classic steakhouse dishes.
- Fresh Rosemary: The fragrant, piney notes of fresh rosemary pair exquisitely with beef. Chopped fresh rosemary releases its essential oils into the marinade, imparting an earthy, herbaceous aroma and taste that complements the richness of the flat iron steak beautifully. While dried rosemary can be used, fresh offers a much more vibrant and potent flavor profile.
- Dijon Mustard: Dijon mustard acts as a flavor enhancer and an emulsifier, helping to bind the other marinade ingredients together. Its sharp, tangy notes cut through the richness of the beef and contribute to the formation of a fantastic crust during searing.
- Green Onion: Using the green part of chopped green onions adds a milder, fresher onion flavor compared to regular onions or shallots. It provides a subtle allium kick without overpowering the other delicate flavors in the marinade.
- Spices and Seasoning: Garlic salt, chili powder, and dry mustard powder further enrich the marinade. Garlic salt adds a convenient burst of savory seasoning, chili powder introduces a subtle warmth and earthy undertone (you can adjust the amount for more heat), and dry mustard powder deepens the piquant notes already present from the Dijon, contributing to that desirable crust.
Together, these ingredients create a symphony of flavors that penetrates the flat iron steak, ensuring every slice is packed with savory goodness and incredible tenderness.
Mastering the Art of Flat Iron Steak: Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible flat iron steak. For a quick reference, remember you can always Jump to the full printable Recipe Card at the bottom of this post, complete with all measurements and instructions.
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This dual-cooking method (sear then roast) is key to a perfect steak, so having the oven ready is essential.
- Prepare the Steak for Marinating: Carefully place your flat iron steak into a gallon-sized zipper plastic bag. This makes marinating easy and ensures the steak is fully coated.
- Whip Up the Marinade: In a medium bowl, combine all your marinade ingredients: minced garlic, chopped fresh rosemary, garlic salt, chili powder, dry mustard powder, Dijon mustard, and chopped green onion, along with the dry red wine. Stir everything together thoroughly until well combined. The mixture should be fragrant and evenly textured.
- Marinate for Maximum Flavor: Pour the entire marinade mixture into the bag with the steak, ensuring the steak is completely submerged and coated. Seal the bag, pressing out as much air as possible. Place the bag in the refrigerator and let the steak marinate for a minimum of 3 hours, or ideally, overnight for the deepest flavor infusion. About an hour before you plan to cook, remove the steak from the refrigerator and let it come to room temperature. This promotes more even cooking. Before searing, remove the steak from the marinade and pat it thoroughly dry with paper towels. This crucial step removes surface moisture, which is vital for achieving a beautiful, crispy sear.
Combining all the aromatic ingredients for our robust garlic and rosemary marinade. 
The flat iron steak soaking in its flavorful marinade, infusing with rich aromas. - Achieve the Perfect Sear: Heat 2 tablespoons of olive oil in an oven-proof skillet (cast iron is excellent for this) over medium-high heat until it begins to shimmer and lightly smoke – this indicates it’s hot enough for a good sear. Carefully add the dried steak to the hot skillet. Sear on both sides for approximately 3-4 minutes per side. You’re looking for a deep, golden-brown crust, indicating the Maillard reaction has occurred, developing rich, complex flavors.
The flat iron steak sizzling in the hot skillet, developing a perfect sear. - Finish in the Oven: Immediately after searing, transfer the entire skillet (with the steak) to your preheated 400°F oven. Bake for 5-10 minutes, depending on your desired doneness. For medium-rare, aim for 5-7 minutes (internal temperature of 130-135°F), and for medium, allow 8-10 minutes (internal temperature of 135-140°F). Always use a meat thermometer for accuracy.
The perfectly seared and oven-baked flat iron steak, ready for resting. - Rest and Serve: Once the steak reaches your desired doneness, remove the skillet from the oven. Transfer the steak to a clean cutting board and tent it loosely with aluminum foil. This resting period is critical – allow it to rest for at least 10 minutes. Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, ensuring a juicy and tender result. Do not skip this step! After resting, slice the steak against the grain into thin strips and serve immediately.
Frequently Asked Questions & Expert Tips for Flat Iron Steak
Absolutely! Grilling flat iron steak is a fantastic alternative that imparts a wonderful smoky flavor and beautiful grill marks. To grill, first preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Place the marinated, patted dry steak directly over the heat, closing the lid. Grill for about 4-5 minutes per side for a medium-rare to medium doneness. The exact time will depend on the thickness of your steak and the heat of your grill. Always use a meat thermometer to check for accuracy. Once cooked, remove the steak, tent it loosely with aluminum foil, and allow it to rest for 5-10 minutes before slicing and serving. This resting period is just as crucial on the grill as it is with pan-searing!
To properly store any cooled leftover flat iron steak, place it in an airtight container. Keep the container in the refrigerator, where the steak will remain fresh and delicious for up to 4 days. For best flavor and texture, try to slice only what you plan to eat immediately, leaving larger pieces intact, as this helps retain moisture.
Reheating steak can indeed be tricky, as it’s easy to overcook and dry out. My top recommendation is to reheat it “low and slow” in the oven. Preheat your oven to a gentle 250°F (120°C). Place a wire rack over a baking sheet, then arrange your leftover steak on top of the rack. This setup allows hot air to circulate evenly around the steak, ensuring it reheats gently without steaming or drying. Heat until warmed through, which typically takes around 15-20 minutes, depending on the thickness of your steak. Avoid using a microwave if possible, as it often leads to rubbery, unevenly heated steak.
Achieving your preferred doneness is key to a perfect steak. Here are the target internal temperatures (remember to measure in the thickest part of the steak and that temperature will rise a few degrees during resting):
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C) – Recommended for flat iron steak to maintain tenderness.
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well Done: 145°F (63°C) and up (not recommended for flat iron as it can become tough)
Always remove the steak from the heat when it’s about 5 degrees below your target temperature, as it will continue to cook during the resting period (carryover cooking).
While you can technically cook flat iron steak without marinating, it’s highly recommended not to skip this step for this particular recipe. The marinade is integral to both tenderizing the steak and infusing it with the signature garlic and rosemary flavors that make this dish so special. If time is very short, even a 30-minute marinade will make a difference, but for optimal results, aim for at least 3 hours or, ideally, overnight.
Elevate Your Meal: Serving Suggestions for Flat Iron Steak
Once your flat iron steak has rested, the final step before serving is to slice it correctly. Always slice your steak against the grain, which means cutting perpendicular to the direction of the muscle fibers. This ensures maximum tenderness and makes each bite melt-in-your-mouth delicious. For an extra burst of fresh flavor and vibrant color, liberally top your sliced steak with a spoonful of bright and tangy chimichurri sauce – a truly perfect accompaniment!
Flat iron steak is incredibly versatile and pairs beautifully with a wide array of side dishes. Here are some fantastic ideas to complete your meal:
- Potatoes: Classic choices like crispy roasted potatoes, creamy mashed potatoes, or even simple baked potatoes are always a hit. For something a little different, consider garlic parmesan smashed potatoes.
- Roasted Vegetables: Colorful and nutritious, roasted vegetables complement the steak wonderfully. Think tender roasted carrots, crisp asparagus, savory broccoli, or vibrant green beans tossed with a little olive oil, salt, and pepper.
- Pasta: For a heartier option, a simple garlic butter pasta or a light lemon herb pasta can be a delightful pairing, allowing the steak to remain the star.
- Salads: A fresh, leafy green salad with a light vinaigrette provides a refreshing contrast to the richness of the steak. A caprese salad or a refreshing cucumber and tomato salad would also be excellent choices.
- Breads: Don’t forget a crusty bread or warm garlic bread to sop up any delicious steak juices or chimichurri!
Pair this magnificent meal with your favorite red wine – a Cabernet Sauvignon, Merlot, or Malbec would complement the richness of the beef beautifully. Enjoy this delightful and easy-to-make flat iron steak, a perfect centerpiece for any dinner!
Explore More Delicious Steak Recipes
If you’ve loved this flat iron steak, you’ll be thrilled to discover other fantastic ways to prepare steak. Expand your culinary repertoire with these mouth-watering steak recipes, each offering a unique cooking method and flavor profile:
- Perfectly Grilled Steak: For those who love the smoky char of an outdoor grill.
- Quick & Easy Air Fryer Steak: A convenient way to get a great sear and juicy interior using your air fryer.
- Precision Cooked Sous Vide Steak: Achieve consistent, edge-to-edge perfect doneness every time.
- Flavorful Smoked Ribeye Steak: Infuse your steak with incredible smoky depth for a truly unique taste.
I absolutely adore spending time in the kitchen, creating and sharing new culinary experiences with all of you! It can be challenging to remember to check back every day for new recipes, which is why I offer a super convenient newsletter. Every time a fresh new recipe is posted, it lands directly in your inbox. Simply subscribe here and start receiving your free daily recipes, making sure you never miss out on delicious inspiration!
Flat Iron Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ½ pounds flat iron steak
- 2 Tablespoons olive oil for the skillet
Marinade
- 1 Tablespoon minced garlic
- 1 Tablespoon chopped fresh rosemary
- 2 teaspoons garlic salt
- 1 ½ teaspoons chili powder
- 2 teaspoons dry mustard powder
- 3 Tablespoons Dijon mustard
- ¼ cup chopped green onion green part only
- ½ cup dry red wine such as cabernet
Things You’ll Need
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Gallon sized zip top bag
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Oven proof skillet
Before You Begin
- You can purchase single-serve containers or mini bottles of wine from the grocery or liquor store. No need to buy a whole bottle, unless you want to!
- Flat iron steak, also known as a “top blade steak,” flat iron steak is a relatively tender cut of beef taken from the shoulder area of the cow. Patting the meat dry with paper towels is essential for getting a good sear on the meat.
Instructions
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Preheat oven to 400 F.
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Place flat iron steak into a gallon zipper plastic bag.
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Combine all marinade ingredients and stir together well. Pour into the bag with the steak.
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Marinate in the fridge for 3 hours or up until overnight. Allow to sit out at room temperature for about an hour before cooking. Remove from marinade and pat dry with paper towels.
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Heat olive oil in a skillet over medium-high heat until shimmering. Add meat to the skillet and sear on both sides, about 3-4 minutes per side.
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Move skillet to the oven and bake for 5-10 minutes. (5 for medium-rare and 10 for medium)
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Remove steak to a cutting board and tent with foil. Allow to rest for 10 minutes before cutting and serving.
Expert Tips & FAQs
- Store any cooled leftover steak in an air-tight container kept in the refrigerator for up to 4 days.
- Reheating steak can be tricky, so I would suggest doing it low and slow in the oven. Preheat the oven to 250F. Place a wire rack over a baking sheet and add the steak on top. This helps the hot air circulate when reheating. Heat until warmed through, around 15-20 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.