When it comes to creating a restaurant-worthy steak dinner at home, a flat iron steak should be on your short list of go-to steaks. This affordable cut, sourced from the shoulder area of the cow, has a beefy flavor and tender texture. Add a red wine marinade infused with garlic, fresh rosemary and a touch of dry mustard, and you’ll have a flavorful and delicious steak that rivals a steakhouse meal. In this post, I will show you the best way to prepare a delicious Seared Flat Iron Steak with Red Wine Marinade.
Flat iron steak, also known as the top blade steak, is quickly becoming a favorite cut of beef in Texas for its tenderness and robust flavor. This lean cut of meat is a popular choice for those looking for a good steak without the price tag of filet mignon or ribeye steak. It has even thickness throughout and the lack of connective tissue makes it a perfect choice for an easy marinade and quick searing.
Don’t Ruin Your Cast Iron Skillet
For this recipe, I wanted an edge-to-edge sear on both sides of the steak. Normally, I would cook the steak quickly in a very hot cast iron skillet. Cast iron has great heat retention properties that make for a great sear. The problem is that marinades that include wine, lemon juice, lime juice, vinegar or soy sauce will damage the seasoning on most cast iron skillets. In my experience, cast iron skillets that are milled or polished are even more susceptible to damage.
I solved this problem by using a fairly inexpensive, reversible, half-moon shaped cast iron griddle that fits inside my Kamado Joe. I set the grill up for direct heat and placed the cast iron griddle directly on top of the grill grates. When the griddle hit 525°F, I added a little vegetable oil and then the steak. It produced a perfect sear and my cast iron skillet didn’t get damaged.
The griddle that I used was made by Kamado Joe and is available on Amazon for $65, but other inexpensive options are also available. Lodge makes a 10-inch round cast iron griddle that is $20 on Amazon. They also make a reversible 10-inch by 17-inch griddle that is $35 on Amazon. See my Shop page for links to all three.
Try my other recipes for Reverse Seared Texas T-Bone, Smoked and Reverse Seared Tri-Tip and Reverse Seared Beef Tenderloin.
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Ingredients
- Flat iron steak
- Olive oil
- Dry red wine
- Garlic
- Fresh rosemary
- Dry mustard powder
- Kosher salt
- Black pepper, freshly ground
- Vegetable oil for searing
See recipe card for quantities.
Instructions
Marinate the Steak
Combine all of the marinade ingredients in a small, shallow bowl. Place the flat iron steak in a resealable plastic bag or airtight container, then pour the marinade over the steak. Seal the bag or container and make sure that the steak is evenly coated with marinade. Place the bag in the refrigerator for 2-3 hours. The marinade helps tenderize the steak and adds a lot of flavor.
Remove the steak from the resealable bag and discard marinade. Pat the steak dry with a paper towel to ensure a good sear. Lightly season both sides of the steak with kosher salt and black pepper.
Sear the Steak on a Hot Griddle
Preheat a cast iron griddle on a pellet, charcoal or gas grill to 500-525°F. Lightly oil the griddle with two tablespoons of vegetable oil to prevent sticking.
A flat iron steak needs to be cut across the long grain when serving to ensure every bite is tender.
A vacuum-sealed food storage bag works well for marinating steak.
Place the steak on the piping-hot griddle or cast-iron skillet. Sear each side for 3-4 minutes for medium-rare, flipping once.
Setup a cast iron griddle directly on top of the grill grates.
Turn the steak over after 2-3 minutes.
Check the internal temperature using an instant read meat thermometer.
This steak is ready for a short rest and then a trip to the cutting board.
Use an instant-read meat thermometer to monitor the internal temperature:
- 120°F for rare
- 130°F for medium-rare
- 140°F for medium
A quick sear on a very hot griddle will create the signature crust that steak lovers crave. Remember, the temperature will continue to rise another 5° while the steak is resting. Cooking time may vary depending on the thickness of the steak.
Once the steak is done, transfer it to a cutting board and cover it with aluminum foil. Let the steak rest for 5 minutes. Allowing the steak to rest ensures that the juices redistribute throughout the meat, resulting in a tender steak.
Slice it against the grain into thin slices, about ⅜” thick, and serve.
Variations
Try different combinations in the marinade. You could replace the red wine with 2-3 tablespoons of balsamic vinegar, red wine vinegar, lemon juice, lime juice or soy sauce.
Equipment
This recipe was made using a half-moon cast iron griddle inside a Kamado Joe. An inexpensive cast iron griddle on a gas, charcoal or pellet grill would also work.
Storage
Store leftover flat iron steak in an airtight container in the refrigerator for up to 3 days.
Top Tip
For the best results, choose a quality cut. The steak in this recipe was prime beef. I’m a big believer in choosing prime beef, especially for less expensive cuts like a flat iron. It makes a difference.
Take the steak out of the refrigerator 45-60 minutes before cooking and let it warm up to room temperature. This ensures even cooking.
Final Thoughts
A seared flat iron steak with red wine marinade is one terrific steak. The combination of a delicious marinade and quick searing yields a great steak with bold flavors. The next time you see a flat iron steak at the butcher’s counter, remember this flat iron steak recipe. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Seared Flat Iron Steak with Red Wine Marinade Recipe
Equipment
- 1 cast iron griddle for Kamado Joe
Ingredients
- 2 pounds flat iron steak
- ⅓ cup olive oil
- ⅓ cup dry red wine like Cabernet Sauvignon
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil for searing
Instructions
- Combine all of the marinade ingredients in a small, shallow bowl. Place the flat iron steak in a resealable plastic bag or airtight container, then pour the marinade over the steak. Seal the bag or container and make sure that the steak is evenly coated with marinade. Place the bag in the refrigerator for 2-3 hours. The marinade helps tenderize the steak and adds a lot of flavor. Take the steak out of the refrigerator 45-60 minutes before cooking and let it warm up to room temperature. This ensures even cooking.
- Preheat a cast iron griddle on a pellet, charcoal or gas grill to 500-525°F. Lightly oil the griddle with two tablespoons of vegetable oil to prevent sticking.
- Remove the steak from the resealable bag and discard marinade. Pat the steak dry with a paper towel to ensure a good sear. Lightly season both sides of the steak with kosher salt and black pepper.
- Place the steak on the piping-hot griddle or cast-iron skillet. Sear each side for 3-4 minutes for medium-rare, flipping once. Use an instant-read meat thermometer to monitor the internal temperature: 120°F for rare; 130°F for medium-rare; and 140°F for medium. Remember, the temperature will continue to rise another 5° while the steak is resting. Cooking time may vary depending on the thickness of the steak.
- Once the steak is done, transfer it to a cutting board and cover it with aluminum foil. Let the steak rest for 5 minutes. Allowing the steak to rest ensures that the juices redistribute throughout the meat, resulting in a tender steak.
- Slice it against the grain into thin slices, about ⅜” thick, and serve.
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