1teaspoonFinishing Saltor course salt (for a crunchier crust)
2teaspoonBlack Pepperfresh ground
2tablespoonLight Olive Oil
Instructions
Pat the steak dry with a clean paper towel (be sure to get both sides).
Season the Steak:
Sprinkle the steak with fine salt, finishing salt, pepper and rosemary. Then drizzle with oil. Then flip the steak over and repeat on the other side.
Marinate + Bring to Room Temperature :
Let the steak marinate at room temperature to 30 - 60 minutes or until the steak is no longer cold. *Do not leave out for more than 2 hours*
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.
To Rest the Steak:
When the steak is done to your liking, let it rest on a wood cutting board, or a cooking rack for 10 minutes before slicing.
To Slice the Steak:
Slice the steak, in thin strips ¼" thick, against the grain of the meat.
(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.