Grilled Flat Iron Steak

Grilling Flat Iron Steak: The Underrated Champ of the Grill

Welcome meat lovers! Today, we’re talking about a cut of meat that does not get the all the credit it deserves, flat iron steak. This cut of meat is tender, juicy, and packed with the beef flavor we are looking for and it is without costing you an arm and a leg. It is a backyard pitmaster’s dream for quick, high-heat grilling or perfect for when you want something smoky and delicious without babysitting the fire all day. Whether you’re slapping it on a bun, pairing it with some grilled veggies, or just slicing it up solo, this steak is about to steal the show at your next cookout. Let’s move onto how to grill this delicious cut of steak.

What Is Flat Iron Steak, Anyway?

Flat iron steak isn’t a new cut of steak, it’s been hiding in plain sight at the grocery store or butcher. Butchers have figured out how to slice around that tough sinew in the top blade, leaving you with a flat, tender slab of meat that’s got some incredible marbling. Think of it like a ribeye’s budget friendly little cousin with less fat, more affordable, but still ready to bring the flavor.

Here’s what defines a flat iron steak:

• Comes from the chuck primal, usually the top blade muscle.
• Known for its tenderness and rich marbling, despite being a “budget” cut.
• Typically thin and rectangular, perfect for fast grilling.
• Loves a simple seasoning or a punchy marinade, soaking up whatever you throw at it.
• Best served sliced against the grain for that melt-in-your-mouth bite.

If you’re used to low and slow cuts like brisket or chuck roast, the flat iron is a refreshing change of pace, hot, fast, and straight to the point.

Recipe Ingredients: Grilled Flat Iron Steak

Let’s kick it up a notch with a quick recipe that’ll have your crew begging for more.

Ingredients:

• 1-1.5 lb. flat iron steak
• 1 tbsp kosher salt or Himalayan Salt
• 1 tsp coarse black pepper (optional)

How to Grill Flat Iron Steak Like a Pro

For this one, we’re keeping it simple but bold, just fire and flavor. Here’s how to make it happen:

Start with a solid flat iron steak, your average will be about 1-1.5 pounds and is plenty for a hungry crew of four. Seasoning-wise, I’m going old-school with salt. The marbling in this cut is so good, you don’t need much to make the flavor pop. Grab some coarse kosher salt or Himalayan salt and sprinkle it generously on both sides. Want a little extra salt flavor? Score the surface lightly with a sharp knife to let that seasoning sink in deep, no binder needed, just rub it in and let it stick.

After salting both sides place in the regfrigator over night or no less than 8 hours if you can.

For the grill, I fired up my Weber Kettle with some briquettes. If you want to go ahead and toss in a chunk of oak wood for that subtle smoky edge. This won’t be on the grill for long, so it will be very subtle. Crank the Kettle up to about 450-500°F; this isn’t a slow smoke, it’s a sear and serve meal, actually great for a weeknight dinner! Get those grates screaming hot and brush them with a little oil to keep the steak from sticking.

Toss the flat iron on the grill and let it sizzle for 2-3 minutes per side. Don’t poke it or play with it while on there, just let the heat do its thing and build that beautiful sear. Flip it once, and when it hits an internal temp of 130-135°F (medium-rare), you’re golden. If you don’t have a good probe, grab a ThermoPro TP20, it’s a game changer for nailing that temp every time. Pull it off, tent it with foil, and let it rest for 5-10 minutes so those juices settle in.

Slicing and Serving

Here’s the key: slice it thin and against the grain. Flat iron’s got a visible grain running through it, so cut perpendicular to those lines for max tenderness. This is probably one of the easiest cuts of meat to determine the grain in. From there, you’ve got options, serve it straight up with some grilled onions, pile it on a toasted bun with a smear of garlic butter, or plate it with a side of crispy fries. This steak’s versatile enough to handle whatever you throw at it.

Instructions:

1. Season the steak with salt, pepper, and smoked paprika (if using). Rub it in good and let it sit at room temp for 30 minutes while you fire up the grill.
2. Preheat your grill to 450-500°F with direct heat. Add a chunk of oak or your favorite wood for a light smoke touch.
3. Grill the steak 3-4 minutes per side, aiming for 130-135°F internal for medium-rare. Rest it under foil for 5-10 minutes.
4. Slice the steak thin against the grain and enjoy!

Why You’ll Love It

Grilled flat iron steak is the real deal—fast enough for a weeknight, flavorful enough for a weekend showdown. That high heat sear locks in the juices, and the marbling keeps it tender without any babysitting. It’s a no brainer for anyone who loves big beefy flavor without breaking the bank. Pair it with a cold beer and some roasted potatoes, and you’re living the grill life.

Need some other grilling ideas? Here are some suggestions:

• Grilled Teriyaki Chicken Thighs
• Grilled Honey Chipotle Pork Loin
• Grilled Habanero Pineapple Bites
• Grilled Steak Fajita Bowl
• Grilled 3 Ingredient Chicken and Mushrooms
• Mouthwatering Grilled T-Bone Steak

Thanks for rolling with me on this flat iron adventure! Give it a shot next time you’re at the butcher, and let me know how it turns out. Drop a comment, hit that 5-star rating if you dig it, and share it with your smoke loving crew. As always, keep that fire hot and the smoke rolling!