We first discovered Flat Iron Steaks on our road trip to Florida. It started appearing on steak house menus in Tennessee. After trying it, we liked it so much that we had it again when we stopped in Georgia. Flat Iron Steaks are generally available in the South, as much as Tri-Tip Steaks are generally available in the South West. Flat Iron Steaks are juicy and tender and should be cooked medium rare to rare. I added a quick pan sauce using the marinade that I reserved from the steak and it was delicious!

Tender Flat Iron Steak with Delicious Pan Sauce

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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Passive Time: 10 minutes
Total Time: 26 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : The 6 minute searing time will produce a medium rare to rare steak. Increase the cooking time for medium to medium rare by 1 minute.


  • 1 1/2 lb flat iron steak
  • 1 tbsp vegetable oil for searing


  • 4 cloves garlic thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • freshly ground black pepper
  • 3/4 tspn baking soda


  • reserved marinade
  • 1/4 cup beef stock
  • 2 tbsp unsalted butter


Gather all ingredients before starting the recipe.

  • Whisk together marinade ingredients in a small bowl,
  • Add steak and marinade to a resealable plastic bag and message to cover steak evenly. Set aside for at least one hour before cooking.

Searing Steak

  • Heat a skillet large enough to fit the steak over medium high heat for 2 minutes, then add a tablespoon of vegetable oil and heat for another minute, or until the oil is shimmering in the pan.
  • Remove steak from marinade, pat dry with a paper towel and add to the skillet. Sear for 3 minutes without moving the steak. Reserve the marinade and sliced garlic in a small bowl.
  • After 3 minutes, turn the steak and sear for another 3 minutes. Remove steak and place on a cutting board to rest for about 10 minutes.

Making Pan Sauce

  • While the steak is resting, add reserved marinade and 1/4 cup beef stock to the hot skillet. Stir mixture, scraping up all the brown bits from the pan.
  • Reduce heat to medium, or medium low and swirl in 2 tbsp unsalted butter, taste for seasoning,


  • Slice steak into 1/4 to 1/2 inch slices, place on a platter and drizzle with pan sauce.

Author Notes

Cooking times may vary depending on the thickness of the steak. Cook for the time shown, but if the steak seems to be soft when pressed with cooking tongs, turn over and cook for another minute or so. The steak should be firm tender.

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