Flat iron steak, also known as butler’s steak or top blade steak, is a cut of beef that comes from the shoulder area of the cow, specifically from the top shoulder blade. It is a relatively tender and flavorful cut, making it a popular choice for grilling, pan-searing, or broiling.

Flat Iron Steak

Recipe by caion


Prep time


Cooking time



Flat iron steak is known for its marbling, which provides it with a good amount of intramuscular fat, enhancing its flavor and tenderness. When cooked properly, it can be quite tender and juicy. It’s often seasoned with salt, pepper, and other desired spices or marinades and cooked to medium-rare or medium doneness for the best results.


  • 2 flat iron steaks (about 1 to 1.5 pounds each)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)

  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

  • Salt and freshly ground black pepper to taste


  • Take the flat iron steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This will help ensure even cooking.
  • Preheat your grill or a heavy skillet (such as cast iron) over high heat. You want it to be very hot.
  • While the grill or skillet is heating, rub both sides of each steak with olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Make sure the seasonings are well-distributed and adhere to the steaks.
  • Once the grill or skillet is hot, add the steaks. If you’re using a skillet, you can add a bit more oil to prevent sticking. Cook the steaks for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred level of doneness.
  • To check the doneness, you can use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
  • When the steaks are done to your liking, remove them from the heat and transfer them to a cutting board. Allow them to rest for about 5 minutes. Resting allows the juices to redistribute within the meat, ensuring a juicier steak when you cut into it.
  • After resting, slice the flat iron steaks thinly against the grain. The grain typically runs lengthwise along the steak, so be sure to cut perpendicular to it for maximum tenderness.
  • Serve the sliced flat iron steak with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

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