Tender Grilled Herb Crusted Flat Iron Steaks will quickly become one of your “go-to” meals this year as the ingredients are simple, it is super quick to cook and the results are impressive for guests.
🍽️ Why This Works
Easy | This is a recipe that is extremely impressive yet doesn’t require brain power to make happen. You can be out all day on Saturday and not even need to think about dinner with friends at 5pm. It comes together THAT easy!
Flexible | Whether you use fresh herbs, dried or even just a simple salt and pepper seasoning, this recipe is a home run every time. If it’s winter and fresh herbs look terrible at the store, go simple. The marbled meat will still me really tender.
Fast Grill | This easy steak recipe only takes 7-15 minutes, depending on how done you like your meat. We always use our wireless thermometer so we don’t lose track of time and over cook meat. (not that that has EVER happened! 😀)
Flexible | The simple herb/olive oil works great on cuts of meat like the Smoked Top Round Steak, Cowboy Ribeye or Porterhouse. It’s also flexible enough to mix up the herbs you like or have on hand or sprinkle with your own Homemade Bourbon Salt.
🥩 Ingredients
Flat Iron Steaks | This steak is cut from the top blade of the cow that has marbling and is already considered a tender cut. If you’ve ever heard of butler’s steak or oyster steak, this is the same cut of meat.
Herbs | You can use whatever herbs you like for this recipe. We chose rosemary, thyme and chives this time because they were growing fresh in the garden.
🔥 Instructions
Step One: Heat grill up to medium high over direct heat, somewhere near the 375-400 degree mark so you can get that sear. It will cook fast and create a little crust. This cut of meat is a little thicker so raising the temperature up over 400 isn’t a great idea as the outside will over cook and the inside will not be done.
Step Two: Remove flat iron steaks from the refrigerator for one hour before grilling to bring them closer to room temperature.
Step Three: Combine the olive oil and herbs into a bowl and stir. Rub on the two steaks and place them on the grill for five minutes for the first side. Flip and then grill for another few minutes, depending on how done you like the steak.
Tip: If you like those really distinctive sear marks, like you see in the photo, then consider investing a GrillGrate. The fins on this tool will super-heat which creates those marks. Additionally, it minimizes the chance of flare-ups by trapping the drippings.
❗ Expert Tips
Always remove the steaks from the refrigerator ahead of time so they can come close to room temperature. This helps them start to cook immediately when they hit the grill grate.
Remove the steaks a couple degrees before your desired end temperature, bring them indoors and tent with foil for 5-10 minutes to rest. During this time, your steak will continue to cook those extra 2-4 degrees.
They are a little thicker so raising the temperature up over 400 isn’t a great idea for this cut as the outside will over cook and the inside will not be done.
- Rare: 120 to 130 F; 5 & 3 minutes per side; remove at max 125 F
- Medium-Rare: 130 to 135 F; 5 & 4 minutes per side; remove at max 130 F
- Medium: 140 to 150 F; 6 & 4 minutes per side; remove at max 145 F
- Medium-Well: 155 to 165 F; 7 & 5 minutes per side; remove at max 160 F
- Well-Done: 170 F or more; 12 & 10 minutes per side; remove at max 165 F
Recipe FAQ
No, they don’t because they aren’t on that long. The olive oil also helps keep them moist and not dry and hard.
These are great steaks to use all the specialty rubs you get as gifts or you buy at markets. If you have finishing salts, use them after it comes off the grill.
You can store in a sealed container for up to three days in the refrigerator.
This steak is a little thicker and you don’t want to have an undercooked inside when the outside is over done. If a steak is thin, go for a higher temperature. If you know you want a medium rare steak, go for a higher temperature, even if it is a little thicker. It’s a balancing act. You can always choose to cook lower and then crank up the heat at the end for the final minute or two so you can get that outer sear/crust. If you aren’t sure you would like it, try it with one steak and practice.
Related Recipes
Grilled Herb Crusted Flat Iron Steak
Equipment
- Grill
Ingredients
- 2 Flat Iron Steaks
- 2 cloves Garlic minced
- 2 tbsp Olive Oil
- 1 tbsp Rosemary chopped
- 1 tbsp Thyme chopped
- 1 tbsp Chives chopped
- Salt and Pepper to taste
Instructions
- Heat grill up to medium high on a direct flame.
- Remove flat iron steaks from the refrigerator for one hour before grilling to bring the temperature up.
- Combine the olive oil, herbs and salt and pepper in a small bowl.
- Coat the steak with the herb mixture, making sure to cover the sides and ends too.
- Place on the grill for approximately five minutes.
- Turn it over and grill for another few minutes until to reach the desired internal temperature.
- I recommend removing it from the grill when it is two to three degrees cooler than your target. Bring it inside and cover with an aluminum foil tent. This will let the steak rest, trap the juices inside, and the temperature will come up to your target.
Notes
- Rare: 120 to 130 F; 5 & 3 minutes per side; remove at max 125 F
- Medium-Rare: 130 to 135 F; 5 & 4 minutes per side; remove at max 130 F
- Medium: 140 to 150 F; 6 & 4 minutes per side; remove at max 145 F
- Medium-Well: 155 to 165 F; 7 & 5 minutes per side; remove at max 160 F
- Well-Done: 170 F or more; 12 & 10 minutes per side; remove at max 165 F
Nutrition
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