Here at Grid Iron HQ, we’re big fans of the flat iron steak. Not only is this cut really good value, if you treat it well, it can be as tasty and tender as a good rump or sirloin.
This steak is cut from the chuck part of the animal and has a piece of gristle that needs to be removed by the butcher. It’s a very lean cut and so needs to be cooked quickly at a high temperature and should be rare or medium rare. If overcooked it will be tough and dry.
We’ve found this is an ideal candidate for our Original Meat Rub. Giving the steak a good coating before cooking and allowing to marinade for a while will both tenderise the meat and provide some sugar to caramelise on the surface.
You need a really hot griddle or frying pan with a small coating of oil and then place your steaks straight onto it. The idea is to sear the outer surface of the meat and begin to quickly cook the inside.
For an average 2cm thick steak use the following timings as a guide:
- Rare: 2 ½ minutes each side
- Medium Rare: 3-3 ½ minutes each side
- Medium: 4 minutes each side.
Leave the steaks to rest for a few minutes before serving.