A Flat Iron steak is one of the best steaks on a steer and, compared to filets and ribeyes, are very affordable. I have been grilling Flat Irons for a while now and wanted to share one of my favorite ways of cooking this steak on my Weber kettle.
A typical flat iron is a long, thin steak that weighs about a pound and a half. The back side of a steak will always be carved up a little from where some of the connective tissue from the chuck was cut out.
As far as flavor and texture are concerned the steak is a gold mine. The flat iron is slightly less tender than a tenderloin and has all of the flavor of skirt or flank steak.
Prepare the Flat Iron for the Grill
This is a beautiful steak does not require a complicated recipe.
Check both sides of the steak and remove any remaining silverskin. If the butcher has done their job properly there should not be any silverskin left but it never hurts to check.
I season the steak with about a tablespoon of salt and a tablespoon of black pepper and let it rest at room temperature for one hour before it goes on the grill.
If you wanted to really blast this steak with flavor then you could soak it in this world famous tri tip marinade for a few hours.
If go with the marinade it is still a nice idea to let the steak rest at room temperature for an hour before it hits the grill as this will help with the steak cooking evenly.
Grill The Flat Iron With Indirect Heat
I like to cook Flat Irons using the “reverse sear” method because it allows me to add a layer of smoke flavor.
Set up your Weber kettle for indirect high heat. This will require about 30 fully lit Kingsford charcoal briquettes (enough to fill a standard charcoal basket) banked onto one side of the grill.
Add a chunk of hickory on top of the lit coals for smoke flavor (optional).
Place the steak on the indirect side of the grill, away from the charcoal, and close the lid. Make sure the bottom air vents are completely open and the top air vent is completely open and located over the steak.
After about 30 minutes start checking the internal temperature of the steak with a digital thermometer. You want to catch it when it hits in the 110-115F range.
Sear the Flat Iron over Direct Heat
Move the steak directly over the charcoal and sear for 90 seconds on each side.
Move the steak back to the indirect side of the grill. It might need to cook for a few more minutes until it gets in the 135F range for Medium Rare.
This technique will get you an evenly cooked steak with a nice sear and some beautiful smoke flavor.
You can slice and serve this any way that makes you happy.
We ate this one with scrambled eggs and pan fried potatoes for breakfast. That’s how we like to start the day around here!
Reverse Sear Flat Iron Steak
- 1.5 lbs Flat Iron Steak
- 1 tbsp salt
- 1 tbsp black pepper
- Inspect the steak for any residual silverskin and remove as needed.
- Season the Flat Iron with salt and pepper and allow to rest for 1 hour at room temperature.
- Set up your Weber kettle for indirect high heat.
- Place the steak on the indirect side of the grill, away from the charcoal, close the lid and cook for 30 minutes.
- Once the internal temperature of the steak reaches 115F move it directly over the charcoal and ear each side for 90 seconds.
- The steak is done when it reaches an internal temperature of 135F.