Flat Iron Steak made in the OVEN! We love this restaurant quality meal, made at home. It is delicious and economical.
We love doing a family steak dinner every month or so. At Christmas when I was looking in the beef case at Costco to check the price on beef tenderloin for a Beef Wellington. It was WAY too expensive. I noticed that next to the beef tenderloin was a pile of packaged Flat Iron Steaks.
I had NEVER done a Flat Iron Steak. It was significantly cheaper! I decided to try it. We’ve now gone back and done Flat Iron Steaks THREE times since because they are so tender, delicious and easy to prepare. We are now huge fans!
If you cannot find a Flat Iron Steak, you can do this same recipe and instructions with a flank steak or London broil.
Remove the steak from all packaging and blot dry with paper towels. Lightly score the meat across the top, using a sharp knife, in a wide crisscross pattern. This is not required, but we recommend it. Scoring the meat helps the flavor to get deeper into the meat. Scoring also tenderizes the meat.
Salt and pepper the meat. Drizzle over the Worcestershire sauce, soy sauce, and olive oil. Then sprinkle the steak seasoning over. Flip the meat over and repeat.
Heat a large skillet. It does not have to be a cast iron skillet, if you do not have one. Just get the skillet hot. Drizzle olive oil in the skillet, then use a large fork to lay the steak in the skillet. After 1-2 minutes, turn it over, searing both sides.
Move the seared steak to a large baking sheet. Bake at 400 degrees for about 15 minutes for medium well. 10 minutes for medium rare. About 12 minutes for medium. Use a meat thermometer or cut into the center to check for doneness if you do not have a thermometer.
While the meat is resting, prepare garlic herb butter. Melt a stick of butter in a saucepan. Add in 2 cloves of minced garlic and 2 Tablespoons of chopped fresh Italian herbs. Use any blend of Basil, Oregano, Parsley, Rosemary or Thyme. Stir the butter over medium heat for a couple minutes.
For convenience, we LOVE these freeze dried herbs you can find in the produce section next to the fresh herbs. We try to keep the Italian herb blend on hand because it is SO convenient to have them ready to toss into any recipe.
Pour the garlic herb butter over the resting steak before cutting it. The butter is not required, but it does add some extra oomph!
Slice against the grain in 1/4-inch-thick slices. Arrange on a platter or nice cutting board for serving.
If you want to go Brazilian, serve this delicious steak with Feijoada – Brazilian Black Bean Stew. Other great ideas for the side are right here –
Side Dishes –
- Goat Cheese and Rosemary Mashed Potatoes
- Apple Harvest Salad
- Grilled Veggie Salad With Goat Cheese
- Potato Smashers
- Twila’s Cheesy Potatoes
- Greek Pasta Salad
- Mediterranean Couscous
- Corn Pudding
- Baked Butternut Squash Soufflé
If you love a good steak, check out these other recipes –
- Teriyaki Steak
- Steak and Veggie Hot Dish
- Steak and Potato Sheet Pan Dinner
- Indonesian Beef Curry with Coconut Rice
- Broccoli Beef
- Beef Pasties
Flat Iron Steak in the oven
Equipment
- Large Skillet
- large baking sheet
- Parchment paper, optional
- Meat thermometer is helpful
Ingredients
- 3 lb. Flat Iron Steak (3 lbs. – 2 pack from Costco) Freeze the 2nd one for later and ½ recipe is optional.
- 3 Tbsp. Worcestershire Sauce
- 3 Tbsp. Soy Sauce May use a GF option.
- 3 Tbsp. Olive Oil
- 3 Tbsp. Steak Seasoning
- Salt & Pepper to taste
- Olive Oil for cooking
Garlic Herb Butter
- ½ cup butter
- 2 cloves minced garlic
- 1 Tbsp. Fresh Italian herbs like oregano, basil, parsley, thyme
Instructions
- Remove the steaks from packaging. Use paper towels to blot and dry the meat on all sides.
- Place steaks on a large cutting board or on a baking sheet that can catch runaway liquid. Lightly score the steaks with a sharp knife in a wide crisscross pattern.
- Salt and pepper the meat. Next, over the top sides, drizzle half of the Worcestershire sauce, soy sauce and olive oil. Next, sprinkle on the steak seasoning. Turn the steaks over and repeat.
- Lay parchment paper over a baking sheet. Preheat the oven to 400℉.
- Heat a large skillet. You may use a cast iron, if you have one. Drizzle the hot skillet with a little olive oil. Use a large fork to lift the first steak into the skillet. Sear the bottom side and then turn to sear the top. Place onto the prepped baking sheet.Repeat with the second steak.
- Place the baking sheet with seared steaks in the oven. Bake at 400℉. Bake for 13 minutes. Remove from oven to rest. Stick a meat thermometer into the thickest part. 135℉ is medium rare. 145℉ is medium rare. We cook ours for 15-16 minutes and aim for medium/medium well. The thicker parts will be more rare and the thinner parts will be more well done.
- While the steaks are cooking and resting, melt the stick of butter. Add the garlic and herbs. Let the garlic and herbs cook in the butter for a few minutes over low heat.
- While the meat is resting, drizzle the garlic herb butter over the steaks before cutting. Slice into ¼ inch thick slices for serving.