- 1 1.25 pound Flat Iron Steak
- 3 tablespoon Fresh Rosemary chopped
- 2 teaspoon Salt kosher, or fine salt
- 1 teaspoon Finishing Salt or course salt (for a crunchier crust)
- 2 teaspoon Black Pepper fresh ground
- 2 tablespoon Light Olive Oil
Marinate + Bring to Room Temperature :
To Cook the Flat Iron Steak:
Pre-heat the cast iron skillet over medium-high heat and brush lightly with oil. *Don't add the steak until the pan is 100 percent hot and ready*
Add the steak to the skillet and let it be. Don’t move, push or press down on the steak. Cook the steak for 3 - 5 minutes (see notes below for cooking times and meat temps). After 3 - 5 minutes flip the steak over and cook the other side another 3 - 6 minutes. (You should have a nice char on the first side).
After cooking the 2nd side, check the steak with a meat thermometer (see notes for temps)or gently press the steak with your finger to check for doneness. If the steak needs to cook longer, continue to cook the steak for 1 minute per side until desired temperature is reached.
(Cooking times are approximate and only a guideline for a 1 pound flat iron steak, around 1 inch thick, on medium-high heat. Please adjust cooking times accordingly.)
Rare: 120-125 degrees F (3 mins per side)
Medium-Rare: 135 degrees F (3-4 minutes per side)
Medium: 140 degrees F (4-5 minutes per side)
Medium-Well: 150 degrees F (5-6 minutes per side)
Well-Done: 160-175 degrees F. (6-7 minutes per side)
**The steak's thermal temperature will continue to rise (carryover cooking) after it's removed from the heat source. The internal temperature will continue to rise about 5 degrees while it's resting. Remove the steak from the heat source just under where you want your steak to be.
Serving: 0.33of steak | Calories: 267kcal | Carbohydrates: 4g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 6980mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg