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4.39 from 18 votes

Flat Iron Steak



  • 1 Flat iron steak
  • 2-3 grinds fresh ground black pepper
  • 2-3 tablespoons Worcestershire sauce optional


  • As always when grilling steak, it is important to allow the meat to warm up before we throw it on the grill so that it cooks evenly.  Allow your flat iron steak to sit on the kitchen counter for around 30 - 45 minutes prior to grilling.  This is a good time to rub it down with the pepper and if desired, let it sit in just enough Worcestershire sauce to cover the bottom of the plate.  If using the sauce, flip it once after about 20 minutes.
  • While our steak is warming, let's get the grill going.  We want around medium - high direct heat for this steak, so pile the coals to one side of the grill so that they are about 3 inches from the bottom of the grate.  If using a gas grill, turn the knob to medium high and light it (you gas people sure do have it easy).
  • I repeat this on every steak post, these times are just guidelines and every grill is different.  Always err on the side of rare when grilling a steak.  You can always throw it back on the grill! Now then...Once the flat iron steaks have warmed up to around room temperature, it's time to grill.  Place the steak over the hottest part of your medium-high grill (check by placing your hand about 2 inches above the grate).
  • Cook the flat iron steak for about 4 minutes (lift one side carefully to check your grill marks), then rotate 45 degrees to create those nice crosshatch grill marks.
  • Cook for another 2 - 3 minutes after rotating (again, times vary, we just want a nice seared crust like shown in the photo above).
  • Now using tongs (NEVER puncture your steak), flip the steaks over to the other side.
  • Repeat the process on this side of the steak, cook for 3 - 4 minutes, rotate, cook for another 2 - 3 minutes.
  • Remove from the grill and place on a platter, but let it sit for about 5 minutes before you cut into the flat iron steak to let the juices re-distribute.
  • Most flat iron steaks have a line of gristle running right down the middle.  Some people like to slice the flat iron into two separate steaks to avoid this tough meat.  It's up to you.
  • Slice the steak thinly against the grain and serve.