Most of my life I believed grilling a steak was the best way to prepare a steak. However a few years ago I learned to cook steaks in a cast iron skillet and I find myself using this method to make most of my steak dinners. For the sake of this post I will reference the Flat Iron steak I made the other night in my continuing “pandemic series” of cooking adventures.
The Flat Iron steak is a relatively new cut being offered in restaurants and stores. It is taken from the shoulder clod which in the past was not usually broken down. The industry at some point realized there are 3 cuts they can pull from the clod and one of them is the Flat Iron which is the second most tender cut of meat after the filet or tenderloin. It is extremely “beefy” in flavor as it comes from the chuck. It is a great cut to marinade but does not need it. It does not perform well past medium rare as it will get too tough.
This cooking method can be used for any cut of steak and with the right thermometer you will get the perfect temp every time.
Start by letting your steak reach room temperature. Then liberally salt the cut both sides. Pre heat oven to 350 Degrees.
Heat your skillet to screaming hot and then add a heat cooking oil like grapeseed or canola. Both have high smoke points making them ideal oils. Place steak in skillet and cook about 3 minutes on one side until nicely browned. Flip steak and insert thermometer probe.
Place skillet in oven. Watch your thermometer and when temp reaches 5 degrees lower then your goal remove from oven place on cutting board and tent with foil. Let steak rest 5 minutes.
I served my Flat iron with butter and brown sugar acorn squash and twice baked potato. As you can see from the picture, I like my steaks rare it was a perfect 125 degrees when I sliced it.
Steak Temp Guide