Grilled Flat Iron Steak

Name: Grilled Flat Iron Steak recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 (6 oz) flat iron steaks (we use Chairman’s Reserve®); 1 tablespoon smoked salt; 1 tablespoon cumin seeds; 1 teaspoon black pepper; 1 tablespoon parsley flakes; 2 teaspoons berbere spice; 1 teaspoon maple java spice; 1 teaspoon garlic powder; 3 tablespoons olive oil, divided; ½ cup crumbled blue cheese; 1 teaspoon chopped garlic; ¼ cup mayonnaise; 2 tablespoons sour cream

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Flat Iron Steak is one of the most underrated cuts on the grill. It's incredibly tender, cooks fast, and won't break the bank. This recipe pairs it with a signature spice rub and homemade blue cheese dip for a dinner that feels anything but ordinary.

This post is sponsored by the maker of Chairman's Reserve® Meats. All opinions are our own.

flat iron steak, sliced on wooden platter with knife, linen napkin

What is flat iron steak?

Flat iron comes from the shoulder and is the second most tender cut of beef after filet mignon. Because it has an even thickness and excellent marbling, it responds beautifully to high heat and quick cooking on the grill. It's also one of the most affordable steaks you'll find at the butcher counter, making it a great option for feeding a crowd without sacrificing quality.

Keith's approach is to treat it more like a skirt steak than a ribeye. Get the grill screaming hot and let the cut do the work. One detail that makes a big difference: flat iron has a visible grain that runs in one direction, and slicing against it is what separates tender from chewy. It's a small step that changes everything.

Jump to:

What is flat iron steak?
What you'll need
HOw to grill flat iron steak
🔪 Top tip
🔥 Steak doneness guide
Storage
🥩 More steak recipes
FAQ
Related recipes
Grilled Flat Iron Steak recipe

What you'll need

ingredient for flat iron steak + spice rub

The ingredient list is short, but the spice rub is where this recipe earns its character. A few notes on what to look for:

Flat iron steaks: we use Chairman's Reserve®, available at most grocery stores and butcher counters. Look for steaks with good marbling for the best result on the grill.
Berbere: an Ethiopian spice blend built around chili peppers, coriander, garlic, and ginger. It adds warmth and depth without straight heat.
Maple Java Spice: maple seasoning + espresso powder also works here.
Smoked Salt: does double duty here, seasoning the meat and layering in a gentle smokiness that complements the grill.
Blue cheese: freshly crumbled is best for the dip, but pre-packaged crumbled blue cheese works

👉 see recipe card below for full quantities and substitution options.

HOw to grill flat iron steak

Make the spice rub. A mortar and pestle is worth the extra minute here. Grinding cumin seeds and smoked salt together releases the oils in the cumin and gives the rub a coarser texture that adheres better to the meat and builds a crust on the grill.
Season and refrigerate. Press the rub firmly into both sides of the steak and let it rest in the refrigerator for 10 to 15 minutes. This gives the salt time to draw into the surface of the meat rather than sitting on top of it.
Preheat the grill. Heat your grill to 400°F before the steaks go on. Flat iron is a thin cut and needs immediate high heat to sear the surface and lock in the juices. A grill that isn't fully preheated will steam the meat instead of searing it.
Make the blue cheese dip. While the grill heats, combine the dip ingredients and refrigerate until ready to serve. Serving it cold against the hot steak is intentional - the contrast makes every bite more interesting.
Grill the steaks. Brush both sides with olive oil and place on the hot grill. Cook for 4 minutes per side for medium doneness. Resist the urge to move them - letting the steak sit undisturbed is what builds the crust.
Rest before slicing. Remove from the grill and rest for 10 minutes before cutting. Then slice against the grain for the most tender bite.

🔪 Top tip

Always slice flat iron steak against the grain. Flat iron has a visible grain that runs in one direction. Cutting perpendicular to it shortens the muscle fibers and makes every bite noticeably more tender. Take a moment to identify which way the grain runs before you slice.

grilled flat iron steaks, sliced on wooden board, with brussels sprouts, peppers, fork

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🔥 Steak doneness guide

Cooking flat iron steak to the right internal temperature is the key to a juicy, tender result. Because flat iron is a thinner cut, it responds quickly to high heat and is best pulled from the grill at medium rare. Insert a meat thermometer into the thickest part of the steak while it's still on the grill.

RARE (cool red center): 125°F
MEDIUM-RARE (warm red center): 135°F (our favorite)
MEDIUM (warm pink center): 145°F
MEDIUM-WELL (slightly pink center):150°F
WELL DONE (little or no pink): 160°F

Storage

Refrigerate leftover steak in an airtight container for up to 4 days.
Freeze cooked steak wrapped tightly in plastic wrap or in an airtight container for up to 4 months.
Reheat gently in a skillet over medium heat to avoid overcooking.
Use leftovers to make Steak Fajitas or Steak Crostini.

🥩 More steak recipes

flat iron steaks, sliced on wooden board with brussels sprouts, peppers, blue cheese, fork & knife

FAQ

Is flat iron steak good for grilling?

Yes. Its even thickness and excellent marbling make it one of the best cuts for high heat grilling. It cooks fast, develops a great crust, and stays juicy as long as you don't take it past medium.

What is the difference between flat iron steak and flank steak?

They are often confused but come from different parts of the cow. Flat iron comes from the shoulder and is more tender and well marbled. Flank steak comes from the belly and is leaner with a more pronounced grain. Both grill well, but flat iron requires less prep and no marinade.

How do I know when flat iron steak is done?

The most reliable way a is a meat thermometer. Pull the steak at 125°F for rare, 135°F for medium rare, and 145°F for medium. Because the flat iron is a thinner cut, carryover cooking will raise the temperature another 5°F after it comes off the grill. Factor that in.

Can I use a dry rub instead of a marinade on flat iron steak?

Absolutely. Because flat iron is already tender and well marbled, it doesn't need a marinade to tenderize it. A dry rub applied 10 to 15 minutes before grilling builds a better crust on the grill than a wet marinade, which can steam the surface rather than sear it.

Where can I find flat iron steak?

Most well stocked grocery stores carry it, though it may be labeled as top blade steak or shoulder steak depending on the butcher. If you can't find it, ask at the meat counter. Flat steak or skirt steak are the closest substitutes in terms of how they cook.

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