Access to this page has been denied because we believe you are using automation how to cook flat iron steak to browse the website. We tested four different techniques for cooking a steak indoors.
The good news: Each method worked well. We break down the pros and cons of each one. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Take your steak out of the fridge and let it sit on the counter for 30 minutes to an hour.
A room temperature steak will turn out better because it requires less time over the heat, which in turn helps ensure it doesn’t overcook. Cast iron gets hot and stays hot, and because it’s flat, you can be sure that every inch of your steak comes in contact with the hot cooking surface. This means plenty of kosher salt and freshly ground black pepper. We assume that you like your steaks medium-rare to medium. If you like them less or more done, you’ll need to modify the cook times below accordingly. Searing means to apply very high heat to a piece of meat for the purpose of browning it and producing a flavorful crust on the outside. One of the most traditional ways to cook a steak is using a combination of searing to brown the steak and indirect heat in the oven to cook it to your desired doneness.
Preheat the oven to 350 F. Get your skillet hot over high heat and add some high-heat oil, such as refined grapeseed oil. Once hot, set your steak in the skillet. Flip and sear for another 2 minutes, then transfer the entire skillet to the oven for 2 to 5 minutes.
Remove the steak from the skillet and let it rest, covered in foil, on a cutting board for 7 minutes. Pros: This is a traditional method that has been in widespread usage. If you’ve eaten steak at a restaurant, it was almost certainly cooked this way. In this method, we turn the tables on the previous method. This time we start the steak in the oven and then sear it afterward. Preheat the oven to 200 F.
Place the steak on a sheet pan with a rack and transfer to the oven. Cook for 20 to 35 minutes. Your target temperature for the steak is 120 to 130 F, at which point it is considered rare. Remove from the oven and coat the steak in oil. Quickly sear in a hot pan for 1 to 2 minutes per side.
This will raise the steak’s temperature to 135 F. Let the steak rest, tented, for 10 minutes. Pros: The steak should be evenly cooked all the way through, resulting in perfect medium-rare with a lovely seared crust on the outside. The cooking process itself was considerably more relaxed.