Pan-seared Flat Iron steak on the stove uses a method that will give your steaks a rich golden-brown color and enhanced flavor. It is perfect for both whole and pre-sliced cuts.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30-40 minutes before cooking to bring it to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
For a medium-rare Flat Iron steak, follow these steps for best results:
- Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear for your Flat Iron steak in a skillet.
- Add 1-2 tablespoons of vegetable oil or butter to the skillet (enough to coat the bottom) and immediately place the steak in the hot skillet (do not overcrowd). Do not add oil or water and do not cover.
- For the perfect medium-rare Flat Iron steak on the stove, sear in a skillet for 13-15 minutes for a 1-1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your Flat Iron steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
For pan-seared, pre-sliced Flat Iron steak on the stove, use the following directions:
- To pre-slice your Flat Iron steak, place it back in the freezer for just 15 minutes — this will firm up the meat and make it easier to slice.
- Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).
- Now, take a good look at your Flat Iron steak and note which direction the muscle fibers are running. Slide your knife back and forth across those fibers – across the grain — cutting your steak into slices. Keep each slice no more than ¼ inch thick.
- To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.
- Heat a heavy skillet, a cast iron skillet, or wok over high heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- If you are stir-frying Flat Iron steak, simply follow your recipe directions from this point forward.
- For the perfect pan-fried Flat Iron steak slices to top pasta, rice, potatoes, or a salad, add 1-2 tablespoons of vegetable oil or butter to the skillet (enough to coat the bottom) and immediately place Flat Iron steak slices in the hot skillet.
- Sear the slices for 4-7 minutes, turning frequently with tongs, until you see each slice is cooked to the desired level of doneness. Remove and serve immediately.
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