Tillie Doyle
Flat iron steak is a cut of beef from the shoulder, specifically the top blade. It is a tender cut with a lot of flavourful marbling. To cook a flat iron steak in a pan, it is recommended to use a cast iron skillet to achieve a high heat and a nice sear. The steak should be dry before cooking, and can be marinated in oil, salt and pepper, or other seasonings like rosemary, garlic, and red wine. The pan should be hot before the steak is added, and the steak should be cooked for several minutes on each side, depending on the desired level of doneness.
| Characteristics | Values |
|---|---|
| Pan-frying tool | Cast iron pan |
| Pan-frying oil | Olive oil |
| Pan-frying temperature | Medium-high heat |
| Pan-frying time | 2 minutes on each side |
| Oven temperature | 425°F (220°C) |
| Oven time | 5-6 minutes |
| Marinade | Olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder |
| Marinating time | 2-3 hours |
| Resting time | 5-10 minutes |
| Slicing | Against the grain, 1/4" thick slices |
Explore related products
What You'll Learn
Cast iron is the best pan to use
A cast-iron pan is also ideal for achieving the perfect crust on your steak. In addition to high heat, cast iron provides an even cooking surface that ensures your steak cooks uniformly.
Another benefit of using cast iron is its heat retention. Cast iron pans are excellent heat conductors and can maintain a consistent temperature throughout the cooking process. This is especially important when cooking steak, as sudden temperature drops can affect the cooking time and the final texture and taste of the meat.
Furthermore, cast iron is a durable and long-lasting material. It can withstand high temperatures without warping or degrading over time, making it a reliable choice for cooking steak. Cast iron pans are also typically heavy, which helps with heat distribution and ensures even cooking.
When using a cast-iron pan for your flat iron steak, be sure to preheat the pan over medium-high heat until it is hot. Add a tablespoon or two of vegetable oil, butter, or olive oil to the pan, and then carefully lay your steak in the hot oil. For a flavorful addition, you can also add rosemary to the pan.
Bread Baking: Perfecting the Rise
You may want to see also
Explore related products
Marinade with olive oil, garlic, rosemary, salt, and pepper
Yes, you can pan-fry flat iron steak. In fact, a cast-iron skillet is recommended for cooking flat iron steak as it can get hot and maintain a high temperature even after the meat is added to the pan. This helps to create a nice, flavorful sear on the outside of the steak while maintaining consistent interior temperatures.
To make a marinade with olive oil, garlic, rosemary, salt, and pepper, you can follow this recipe:
Firstly, gather your ingredients. You will need extra virgin olive oil, garlic, fresh rosemary, salt, and pepper. You can adjust the amounts of each ingredient to your taste preferences, but as a guide, a few teaspoons of olive oil, a few cloves of garlic, a couple of teaspoons of rosemary, a teaspoon of salt, and half a teaspoon of pepper should be enough for one steak. If you want to add more flavor to your marinade, you could also include red wine vinegar, soy sauce or tamari, and honey.
Next, prepare your marinade. Mince or press the garlic and rosemary, then combine all your ingredients in a bowl or a resealable plastic bag. If using a bowl, whisk the ingredients together until well combined. If using a bag, seal it tightly and shake or swish the bag to combine the ingredients.
Now, add your steak. Place your flat iron steak into the marinade, ensuring it is sufficiently coated. If using a bowl, you may need to use a spoon to pour the marinade over the steak. If using a bag, squeeze out as much air as possible before sealing it.
Finally, let the steak marinate. You can marinate your steak for as little as one hour or up to a day in advance. If marinating for only one hour, you can leave the bag at room temperature. For longer periods, it is best to refrigerate your steak.
Once your steak has finished marinating, you can pan-fry it according to your desired level of doneness. Remember to let the steak rest for a few minutes before slicing and serving. Enjoy!
Wilton Mini Angel Food Pans: Size Guide
You may want to see also
Explore related products
Dry the meat before cooking
When preparing a flat iron steak, it is important to dry the meat before cooking. This is because a dry surface is necessary for proper browning. The drier the steak is, the better it will brown in the pan. If the steak is not dried, you could end up boiling it instead of frying it.
To dry the steak, use a clean paper towel to soak up all the juices. You can also salt the steak and let it rest uncovered on a rack in the fridge for a night or two so that its surface moisture can evaporate. Salting the steak at least an hour before cooking will help the salt penetrate the meat better. For best results, salt at least 45 minutes, and up to a couple of days, in advance. This will allow the surface to dry and the salt to be absorbed into the meat.
If you are using a marinade, remember that you want your steak dry when you cook it. Oil will sear when it hits the hot skillet, so it is a good option for a marinade.
Once you have dried your steak, you can begin cooking. Preheat your oven to 425°F (220°C). Slice the shallot thinly. Add olive oil to a cast iron pan and heat over medium-high heat. When the oil shimmers, add the sliced shallot and a pinch of kosher salt. Cook for 4-5 minutes, stirring until the shallots begin to crisp. Remove from the pan with a fork or tongs, leaving the oil in the pan. Set aside. Add butter to the hot skillet. Turn the heat to high. When the butter has melted, lay the beef carefully so as not to splash the hot oil. Add rosemary to the pan, on the side. After 2 minutes, use tongs to flip the meat. The beef should be nicely browned. Cook for another 2 minutes, basting the steak with the rosemary butter from the pan. Then put the pan in the oven and cook for 5-6 minutes, depending on your desired level of doneness.
Storing All-Clad: Hang or Stack?
You may want to see also
Explore related products
Sear for 2 minutes on each side
When pan-frying a flat iron steak, it is important to sear both sides of the steak for an even cook. For a perfect medium-rare flat iron steak, sear the steak for 2 minutes on each side in a hot skillet, for a total of 4 minutes. This will give your steak a nice, golden-brown colour and enhance its flavour.
The key to a good sear is a hot pan. To achieve this, preheat your skillet on high heat. A cast-iron skillet is best for cooking flat iron steak as it can get hot and maintain a high temperature even after the meat is added to the pan. This will allow you to get a nice sear on the outside of the steak while maintaining consistent interior temperatures.
Before searing, dry your steak with a paper towel to ensure that all juices are soaked up. Drying the steak is important because if the steak is not dried, it may begin to boil in the pan. You can also marinate your steak beforehand, but it is important to ensure that your steak is dry before placing it in the hot skillet. A simple marinade can be made with oil, salt, pepper, and other seasonings of your choice.
After searing both sides of the steak for 2 minutes each, you can finish cooking the steak in the oven or continue to cook it in the pan, depending on your desired level of doneness. For a well-done steak, you will need to cook it for longer than a rare or medium-rare steak.
Measuring Up: Understanding Cup Capacity in Pans
You may want to see also
Explore related products
Rest the steak for 5-10 minutes before serving
Resting your steak for 5-10 minutes before serving is a crucial step in the cooking process. This is because the heat of cooking draws the juices in the meat to the surface, and if you cut into it immediately, those delicious juices will end up on your plate rather than in your steak. By allowing your steak to rest, the juices will have time to redistribute throughout the meat, keeping it moist and flavourful. This process is called "carryover cooking", and will cause the internal temperature of your steak to rise by about 5°F.
During the resting period, it's important to cover the steak loosely with foil to retain heat. If you are cooking a 1-pound flat iron steak, around 1 inch thick, on medium-high heat, the steak's internal temperature will continue to rise by about 5°F while it rests. Therefore, it is recommended to remove the steak from the heat source just before it reaches your desired final temperature. For example, if you want a final temperature of 135°F, remove the steak from the heat when it reaches 130°F, and let it rest for 5-10 minutes to allow the temperature to rise to your desired level.
While the steak is resting, you can prepare a side dish to serve alongside it. Some suggestions include crispy shallots, roasted garlic, or an Arugula Chimichurri Sauce. These sides will add complexity to your dish without overpowering the flavour of the steak.
Finally, after the resting period, use a sharp knife to cut the steak into thin strips, about 1/4 inch thick, cutting against the grain of the meat. This will ensure maximum tenderness and reduce the risk of chewiness and toughness.
The Secret to Preheating Your Pan on an Induction Cooktop
You may want to see also
![Bison Flat Iron Steak – Case of 4 [8 oz.] Bison Steaks – Nebraska Bison](https://m.media-amazon.com/images/I/716msSPHsCL._AC_UL320_.jpg)
