Flat Iron Steak: Your Weeknight Steak With Weekend Flavor

If you want a tender, well-marbled steak that cooks fast and tastes like you spent all day on it, choose Flat Iron. Cut from the Top Blade in the chuck, it’s the second-most tender cut after tenderloin—rich beef flavor, great marbling, and a thin profile that sears or broils in minutes. At A&K Land & Cattle we dry-age our Sim-Angus beef for deeper flavor, then hand-trim so you’re paying for beef, not waste.

Why Flat Iron Steak Belongs In Your Kitchen

• Naturally tender and well-marbled for big beef flavor

• Thin and even thickness = fast, predictable cooking

• Versatile for broiling, grilling, cast-iron searing, stir-fry, or skillet-to-oven

• Budget-friendly compared to premium steakhouse cuts

Best Beef Cuts for Broiling

Broiling delivers a steakhouse crust with tender, juicy centers. It’s ideal for Flat Iron—and also loves Strip, Ribeye, and Tenderloin. For Flat Iron, broiling’s high, direct heat caramelizes marbling quickly so the middle stays tender.

How To Cook Flat Iron Steak (Fast Guide)

1. Pat dry and season liberally with kosher salt and black pepper 30–60 minutes before cooking.

2. Optional marinade for extra flavor: olive oil, garlic, soy, Worcestershire, and a touch of brown sugar for 30–90 minutes.

3. Cook hot and fast. Aim for 125–130°F for medium-rare, 135°F for medium.

4. Rest 5–8 minutes. Slice across the grain.

Fall Recipe: Broiled Garlic-Herb Flat Iron With Green Beans

Serves 4

Ingredients

• 1.5–2 lb Flat Iron steak

• 2 tbsp olive oil

• 2 tsp kosher salt, 1 tsp cracked black pepper

• 3 cloves garlic, minced

• 1 tsp dried thyme, 1 tsp dried rosemary

• 1 lb fresh green beans

• 1 tbsp butter, optional

Steps

1. Move rack 6 inches from broiler element; preheat broiler on high.

2. Mix oil, garlic, thyme, rosemary. Toss half with green beans; spread beans on a sheet pan.

3. Rub remaining mixture over the steak; season with salt and pepper.

4. Broil beans 4 minutes. Add steak to the pan; broil 3–4 minutes per side for medium-rare, or to desired doneness.

5. Rest steak 5–8 minutes. Toss hot beans with butter and serve sliced steak over the beans.

Winter Recipe: Cast-Iron Flat Iron With Onion Gravy

Serves 4

Ingredients

• 1.5–2 lb Flat Iron steak

• 2 tsp kosher salt, 1 tsp black pepper

• 1 tbsp neutral oil

• 1 tbsp butter

• 1 large yellow onion, thinly sliced

• 2 tsp flour

• 1 cup beef stock

• 1 tsp Worcestershire

• Optional: 1 tsp Dijon, fresh parsley

Steps

1. Season steak with salt and pepper. Heat a cast-iron skillet over medium-high until just smoking; add oil.

2. Sear steak 3–4 minutes per side for medium-rare. Remove to rest.

3. Lower heat to medium. Add butter and onions; cook 6–8 minutes until golden.

4. Stir in flour 30 seconds. Add stock and Worcestershire; simmer 2–3 minutes until glossy. Adjust salt and pepper; stir in Dijon if using.

5. Slice steak across the grain and spoon onion gravy over the top.

Pro Tips From The Farm

• Bring steak close to room temp before cooking for even doneness.

• Use an instant-read thermometer; pull 5°F before target temp.

• Always slice across the grain for the most tender bite.

• Leftovers are elite for steak sandwiches, fajitas, or grain bowls.

Add Flat Iron To Your Build-A-Box And Save

Build your own box and add Flat Iron today to save up to 15% at checkout. Choose your mix of steaks, everyday cuts, and favorites—perfect for stocking the freezer for fall and winter meals.

Shipping and Pickup

• Orders placed by Sunday 7 PM CST ship every Monday

• Local pickup available; most orders ready within 48 hours