Ingredients
Steak and Seasoning
- 1 lb flat iron steak (1″ thick)
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp freshly-ground black pepper
Instructions
- Preheat grill or pan: Preheat your grill or cast iron pan over high heat for 5 full minutes to ensure a good sear and prevent sticking. This step is crucial for the perfect crust on your steak.
- Season the steak: Coat the steak on both sides with vegetable oil, then evenly sprinkle with kosher salt, onion powder, garlic powder, and freshly ground black pepper. Also, once your grill or pan is smoking hot, lightly oil the surface using tongs and a paper towel dipped in oil.
- Cook the first side: Place the steak on the hot grill or pan and cook for 3-4 minutes without moving it. Check by gently lifting a corner with tongs; flip only when it releases easily to avoid tearing the meat and to get a good browning.
- Cook the second side: Flip the steak and grill for another 3-4 minutes, or until the internal temperature reaches 125°F for medium rare.
- Rest the steak: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute within the meat, enhancing juiciness.
- Slice and serve: Slice the steak thinly against the grain to maximize tenderness and serve immediately.
Notes
- Use a meat thermometer to ensure perfect doneness—125°F corresponds to medium rare.
- Resting the steak is essential for juicy results; don’t skip this step.
- Flat iron steak is best cooked medium rare to medium for optimal tenderness.
- Be sure to slice against the grain to maximize tenderness.
- If you don’t have a grill, a cast iron pan works excellently for this recipe.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
