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Cooking Flat Iron Steak in a Pan On Stove Top So It’s Tasty

Last Updated on by SteakEat

cook-flat-iron-steak-in-skillet-on-stove-topFlat iron steak is naturally full of flavour as it comes from a part of the beef cow that provides meat rich with fat marbling.

It can be cooked in a variety of ways but pan searing guarantees plenty of browning and pan juices for extra flavor.

 

Pan Seared Flat Iron Steaks

When you cook a flat iron steak in a pan there are a number of key things to remember that will ensure you get a full flavored, tender and juicy steak.

Firstly, because of the marbling of fat there is no need to add any extra oils to the pan when you sear it. The fat already present will do a perfect job and will also impart a rich beef flavor to the finished steak.

To cook a perfect flat iron steak in a pan:

  • Start with your favourite marinade and marinade for up to two hours to impart extra flavor and ensure your steak is tender and juicy
  • Remove your steak from the refrigerator 40 minutes before cooking to bring it to room temperature, this will ensure more even cooking
  • Don’t season your steak at this stage, despite what the celebrity chefs say the hot pan will burn the pepper and the salt will draw out precious juices
  • Heat a large cast iron pan or similar heavy bottomed skillet over a high heat until it is smoking hot
  • Lay the steak in the pan, away from you to avoid getting splashed by spitting fat. Leave the steak in one position, you need to encourage good Maillard reaction
  • Cook the steak for 2 – 4 minutes (for rare – medium-rare) and then turn over to cook the second side
  • Remove the steak and season with salt and pepper, and place to one side to rest on a warm plate for five minutes

 

Flat Iron Steak Pan Sauces

One advantage of cooking a flat iron steak in a pan is the residue that gets left behind from the cooking.

The flavorful juices make a perfect base for a tasty sauce that will take the flavor of your steak to the next level. A good sauce can be easily made while your steak is resting and there are a number of simple recipes that are easy to follow.

To create a rich red wine sauce:

  1. Add a cup and a half of red wine to the skillet as soon as the steaks are cooked
  2. Stir the wine with a wooden spoon to release all of the browned bits from the base of the pan
  3. Simmer until the wine is reduce to about one third of its original volume
  4. Add two table spoons of very cold butter, cut into pieces, one piece at a time. Only add a piece once the previous has melted and been incorporated into the sauce. The butter will turn the sauce smooth and silky
  5. Add one tablespoon of Worcestershire Sauce and season to taste with salt and pepper

To create a tasty mustard and horseradish sauce:

  • Mix ¼ cup of Dijon mustard with 2 tablespoons of grainy mustard and one of prepared horseradish
  • Add a cop of cream to the hot skillet as soon as the steaks have been removed and stir to loosen all of the tasty brown bits on the bottom of the pan.
  • Next add the mustard mix to the cream and stir until warmed through
  • Season to taste with salt and freshly ground black pepper

 

Searing a Steak in a Pan and Roasting it in the Oven

A flat iron steak will also benefit from a dual cooking method. Cooking it in a hot skillet will seal in all of the valuable juices and create great flavor through carmelization while completing the cooking in the oven ensures a gentle and even cook throughout the steak.

To sear and roast a flat iron steak

  • Marinade the steak as normal and remove it from the refrigerator 40 minutes before cooking
  • Preheat the oven to it’s highest temperature
  • Place your skillet on the stove top and heat until it is smoking hot
  • Lay your steak in the pan and leave for one minute before turning over for a further minute to seal both sides
  • Then move the skillet into the oven and roast the steak for a further three to four minutes
  • Remove the skillet and return to the stove top and add four large knobs of butter and a sprig of thyme to the pan
  • Then, tilt the pan and baste the steak in the melted butter for a further two or three minutes until it reaches your require level of doneness
  • Remove the steak to a warm plate to rest for five minutes before serving

 

All flat iron steak cooking methods:

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