Seared Flat Iron Steak Recipe

You don't need to fire up your grill to prepare and enjoy the perfect flat iron steak. In fact, a pan-seared steak is surprisingly quick to prep and cook, which means you can have it on the table and ready to enjoy in less than half an hour. So, if you've been skipping the idea of enjoying a steak dinner on a weeknight because it feels like a whole "production," you can revise your meal plan and add this easy recipe to your list. 

The real trick to getting the flavor right is all in the marinade, or in this case, the dry rub. "The special ingredients are the garlic herb dry rub. It seasons the steak and really enhances the flavor of the beef," shares recipe developer Christina Musgrave of Tasting with Tina. But she shares that the taste isn't the only reason she loves to whip up these steaks. According to her, the recipe is "super simple to make and only uses one pan, so there's easy clean up, too." Which really, sounds like another reason to add this recipe to your weeknight rotation. 

Gather your ingredients for seared flat iron steak

It should come as no surprise that you're going to need to have a flat iron steak at-the-ready for this recipe. Musgrave suggests purchasing one that's 1 ½ to 2 pounds. Otherwise, all you need is canola oil for the pan you'll be cooking in, and the ingredients for the dry rub. Check your pantry for garlic powder, thyme, rosemary, salt, and black pepper, and pick up any missing items from the store before you get started. 

Make the dry rub and apply it to the steak

Start by patting both sides of your steak dry with a paper towel. "This helps achieve a better sear on the steak when you cook it," explains Musgrave. Then, simply combine the garlic powder, thyme, rosemary, salt, and black pepper in a small bowl, mixing the ingredients well. When it's well-combined, rub the mixture on both sides of the steak. 

Cook the steak

Heat a large skillet or cast-iron pan to high heat. Add the canola oil when the pan is hot, then add the steak to the pan. Cook it on one side for 4 minutes, then flip the steak and cook it for 3 more minutes before removing it from the heat. Musgrave says that this cooking time will result in a medium-rare steak. If you like your steak more done, add a minute or so per side. 

Rest the steak, then cut and serve

After you've removed the steak from the pan, allow it to rest for 10 minutes. "This keeps the juices in the steak," explains Musgrave. "If you cut [it] immediately, the juices will run out and your steak will be dry. Resting helps the steak re-absorb [the] juices and results in a delicious and juicy steak." 

Once your steak has rested, slice it against the grain (which helps with the texture of the steak), then serve. "This pairs great with red wine, roasted potatoes, and a side salad," Musgrave suggests.

Seared Flat Iron Steak Recipe
5 from 23 ratings
You don't need a grill to cook steak to perfection, and this seared flat iron steak recipe is proof.
Prep Time
Cook Time
sliced steak on plate
Total time: 15 minutes
  • 2-pound flat iron steak
  • 2 tablespoons garlic powder
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons canola oil
  1. Pat both sides of the steak dry.
  2. Combine 2 tablespoons of garlic powder, 1 tablespoon of thyme, 1 tablespoon of rosemary, 1 teaspoon of salt, and 1 teaspoon of black pepper in a small bowl. Rub mixture on both sides of the steak.
  3. Heat a large skillet or cast iron pan on high heat. When the pan is hot, add 2 tablespoons of canola oil and add the steak. Cook the steak for 4 minutes, then flip and cook for 3 minutes.
  4. Remove the steak from the pan and let it rest for 10 minutes. Cut against the grain and serve.
Calories per Serving 426
Total Fat 25.1 g
Saturated Fat 7.9 g
Trans Fat 0.8 g
Cholesterol 154.2 mg
Total Carbohydrates 4.2 g
Dietary Fiber 0.8 g
Total Sugars 0.1 g
Sodium 559.0 mg
Protein 46.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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