If you can use a frying pan......

[USMC6094]

Gave flat iron steak a try last night, for you guys that don't do much in the kitchen, this is the cut of meat for you.
First, what is flat iron steak? Well its a lean but marbled cut of meat from the cows shoulder.
How do you prep it? Unwrap, and dab off the blood it'll soaked in, then season to taste, I used season salt, black pepper and garlic powder. Then an hours ( give or take a little ) soak in light splash of Worcestershire sauce.
Next you'll need a good sized pan or skillet, cast iron is the way to go though. Put some vegetable or other cooking oil in the pan over medium to high heat.
Then you'll add the steak to the pan and cook for three to four minutes per side to get a nice near medium rare sear on.
Cooking time is FAST, so all your side dishes will take longer than the steak.
There are some pretty cool recipes online, but experimenting is more fun to me.
Give it a try though, you'll be surprised

 

[JayFramer]

I'm going to have to try that. Should go well with tatties and goober peas.

 

[Chromedhearts]

I cook one piece of bacon and do my steak in the bacon grease


Sent from my iPhone using Tapatalk

 

[DeathGrip]

A well seasoned cast iron with a bit of butter careful not to burn the butter. Salt and pepper steak. Seer said slab o beef and enjoy.

I have gas grill and charcoal and usually cook my steak on the cast iron.

 

[Old TexMex]

I cook most any steak that way. Good eatin'

 

[bill2000]

A flat iron steak is a great cut of meat. I prefer it to sirloin and think it's much more flavorful and can be more tender. Love them on the grill or the oven broiler but cast iron is the next best thing.

 

[kozmic]

Yep the short answer is a cast iron skillet is the way to go indoors. However I prefer to keep my beef/flat iron steak dry and cook with a bit of oil to get a "crust" (unless deliberately marinated) and cook my veggies in a different vessel (unless I'm making stew). Bon appetit.

 

[JSR III]

Same concept but use venison tenderloins or back straps. YUMMMMM

 

[chaparrito]

I'm not a huge fan of Flatiron steak, something about the grain/texture. This cut does have an interesting, and very brief history. It was only "discovered" and marketed a few years ago.
How Meat Science (And Marketing) Gave the World the Flat Iron Steak - Gastro Obscura