Beef My Way

Flat Iron Steak
Flat Iron Steak can make a really good meal at a very reasonable price (usually around $7 per pound). It is well-marbled and, at its best, has much richer flavor than most other steak cuts, plus it is second only to beef filet in tenderness. Unfortunately, you may occasionally get a piece that has gristle or is tough and there really isn't any way to determine that from appearance. But give it a try, anyway, because for such a small price it is worth the gamble.


Preparation is very simple. Sprinkle the meat (defrosted, if frozen) with soy sauce, bourbon (optional), garlic powder and coarsely ground black pepper. Let sit at room temperature for at least 30 minutes and up to an hour. Grill over very hot coals (or sear setting on a gas grill) until brown, then move to lower heat and cook for an additional 3 to 5 minutes. It's a thin cut and best served rare or medium rare, so don't overcook it. Let cooked meat sit, loosely covered, for 5 minutes before serving. (By the way, always let meat sit for a few minutes to let juices retreat and settle into the interior before cutting into it).


You can also pan fry or sear it - basically the same instructions, except grease the pan with a brushing of olive oil before adding meat. If you do it this way, be sure to deglaze the pan with some water, broth or wine so none of the delicious fond is lost.