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Flat Iron Steak


Flat Iron Steak

Difficulty: Medium Servings: 4



  1. Pull the steak out of the packaging, pat dry with a paper towel if necessary, let sit and get to room temperature before seasoning.

  2. Start grill on the highest setting. I use my infrared burner on my gas grill for most days. Kamado: start charcoal and prepare for direct heat grilling. Let grill get up to 600F

  3. Prepare all foods for grilling. Schedule the time each needs to cook remembering that the meat will need 10 minutes to rest. I find that beer helps with math...usually.

  4. Get everything on the grill according to the approximate times you determined. Pull meat off at your desired doneness. (see doneness post)

  5. Once the meat has rested, slice against the grain for the most tender results. I prefer to slice only as much as needed. For leftovers, it's best to have a large, single piece of meat to work with.

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