Flat Iron Steak

Yields: 4 Servings Difficulty: Medium


0/3 Ingredients
Adjust Servings


0/5 Instructions
  • Pull the steak out of the packaging, pat dry with a paper towel if necessary, let sit and get to room temperature before seasoning.
  • 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
  • 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.
  • Get everything on the grill according to the approximate times you determined. Pull meat off at your desired doneness. (see doneness post)
  • 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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