The flat iron is a tender, well marbled and flavorful cut of meat that is great for the grill. We started out by thawing the steak. Our packages come in at around 2 lbs and most will contain two steaks. We then looked at it and it was already nicely trimmed. Next seasoned it with the basic beef seasoning that we use in many of our beef recipes. It consists of kosher salt (we find it easier to evenly sprinkle kosher salt compared to other types), pepper, garlic salt and seasoning salt. We seasoned it the same as we would any other steak of this thickness, not excessively but noticeable on the outside. We then let the flat iron sit at room temperature while we fired up the grill.

We set up a two zone grill set up. One zone was high direct heat and the other was a lower indirect heat.

We placed the flat iron steaks on the pre-heated high direct heat section of the grill and rotated it, and flipped it creating a nicely seared exterior in a matter of a few minutes.  Once we were happy with the exterior of the steaks we moved them to the indirect heat section of the grill. This allowed the steak to continue to cook and come up to temperature without fear of excessive charring or burning of the outside.

 As meat is cooked, the muscle fibers contract which pushes moisture out of the cut. The additional contraction of the muscle fibers, along with the additional moisture loss is why the more well done you cook your meat generally the tougher and drier it will be compared to the same cut of meat cooked to a lower temperature. We generally cook our steaks in the medium rare temperature range as that is what we prefer, but cook it to your preferred doneness. We monitored the internal temperature of the flat iron steaks until it was approximately 10 degrees from our finishing temperature, for medium rare this was 120-125 degrees. At this point we brushed a sweet kentucky bourbon glaze on it every few minutes until it reached an internal temperature of 130 degrees. We then removed it from the grill and allowed it to rest for 10-15 minutes. During this time, the piece of meat’s internal temperature will continue to rise 5-10 degrees which is called carry over.  Then, when you cut into the meat it remains juicier and is the temperature you wanted to serve it at. We sliced it against the grain for maximum tenderness and our kids were able to cut the slices with a fork.

Enjoy!