Our Reverse-Seared Flat Iron Steak Recipe combines low-and-slow smoking on a pellet grill with a high-heat sear on a griddle or cast-iron skillet to produce an exceptional crust and a tender, evenly cooked interior. This method highlights the flat iron’s rich beef flavor while making it easy to hit a perfect medium-rare every time.
Reverse Seared Flat Iron Steak
Flat iron steak is one of the most flavorful, tender, and affordable cuts you can buy. It comes from the shoulder and has excellent marbling, which makes it ideal for reverse searing: a gentle smoke to build flavor followed by a short, intense sear to develop a caramelized crust.
In this version, the steaks were marinated overnight for extra depth, but the reverse-sear method works equally well with steaks seasoned simply with salt and pepper. If you enjoy bold flavor, try a quick marinade; if you prefer classic beefiness, keep it minimal for the meat to shine.
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Recipe Shopping List
Basic ingredients and tools you’ll need for this recipe. For exact amounts, see the recipe details below.
- Flat iron steaks
- Salt and freshly ground black pepper
- Neutral oil with a high smoke point (canola, avocado, or grapeseed)
- Optional: your favorite steak marinade or spice blend
- Pellet grill, smoker, gas or charcoal grill (for indirect heat), or oven
- Cast iron skillet or gas griddle for searing
- Instant-read thermometer for accurate doneness
How To Make This Recipe
Overview: The reverse-sear technique involves gently bringing the steak up to a target internal temperature at low heat, then finishing with a very hot sear to create a flavorful crust. Below is a concise step-by-step summary; full instructions follow in the recipe card.
- Preheat – Set your pellet grill, smoker, or oven to 200°F (about 93°C). Place steaks on the rack and cook until they reach about 115°F (46°C) internal temperature for medium-rare final doneness.
- Season – Remove steaks, pat dry, and generously season with salt and pepper (or use a favorite rub).
- Preheat griddle or skillet – Get your cast-iron pan or griddle very hot over medium-high to high heat and add a small amount of oil.
- Sear – Sear steaks 1–2 minutes per side until a deep brown crust forms.
- Rest and serve – Let the steaks rest, tented loosely with foil, for 5 minutes before slicing to retain juices.
Recipe Tips
Cooking steak well is straightforward but benefits hugely from a few simple habits that reduce the chance of overcooking or drying out an expensive cut.
Use a Good Thermometer
An accurate instant-read thermometer is essential for reverse searing. It lets you remove the steak from low heat at the precise internal temperature so the final sear brings it to the perfect doneness without overshooting.
Don’t Overwork the Steak
Avoid flipping too often or pressing down on the steak while searing. Give it time to develop a crust on each side to trap juices and maximize flavor.
Let It Rest
Rest steaks for at least 5 minutes after searing. This allows juices to redistribute and helps prevent a dry plate. Slice against the grain for the most tender bite.
Pair with smoked potatoes, risotto, or a fresh salad for a complete meal.
Recipe FAQ
This method gently cooks meat at low temperature first, then finishes it with a high-heat sear to develop a crust. It produces a more even pink center and makes it easier to hit a target doneness.
Is Flat Iron steak tender?
Yes. Flat iron comes from the shoulder and is known for good marbling and tenderness when cooked properly. It’s versatile and well-suited to this reverse-sear approach.
What equipment works best?
A pellet grill or smoker adds smoky flavor to the low-and-slow stage, while a heavy cast-iron skillet or a gas griddle gives the high, direct heat needed for a superior crust. If you don’t have a smoker, use indirect heat on a gas or charcoal grill or roast at 200°F in the oven.
More Steak Recipes
- Traeger Grilled Skirt Steak
- Grilled Flank Steak
- Grilled Wagyu Hanger Steak
- Blackstone Steak Sandwich
- Bachan’s Smoked Flank Steak
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Reverse Seared Flat Iron Steak
Tender flat iron steaks are smoked and then seared for an ideal combination of smoky flavor, even cooking, and a rich crust. Marinade optional.
Prep Time: 10 minutes
Cook Time: 2 hours (smoke/low-heat stage) + sear
Total Time: Approximately 2 hours 10 minutes
Ingredients
- 6 flat iron steaks
- Salt and freshly ground black pepper
- Neutral oil for searing
- Optional: Steak marinade or spice blend
Instructions
- Preheat your pellet grill, smoker, or oven to 200°F (93°C). Place steaks on the cooking rack and smoke/roast until internal temperature reaches about 115°F (46°C) for medium-rare.
- Remove steaks and pat dry. Season generously with salt and pepper or your chosen rub.
- Heat a cast-iron skillet or griddle over medium-high to high heat and add a small amount of oil with a high smoke point.
- Sear the steaks 1–2 minutes per side until a deep brown crust forms. Use a thermometer to confirm final temperature: remove when steaks reach your desired doneness (about 125–130°F for medium-rare after carryover).
- Tent steaks and rest for 5 minutes before slicing against the grain. Serve immediately.
Recommended Equipment
- Pellet grill or smoker (or oven for low-and-slow stage)
- Cast iron skillet or gas griddle for searing
- Instant-read thermometer
Nutrition Information (estimate per serving)
Calories: 189 | Total Fat: 11g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 115mg | Carbohydrates: 0g | Protein: 21g
Nutrition data provided is an estimate.
Serve This With
Classic pairings include smoked loaded baked potatoes, creamy mushroom risotto, wild rice pilaf, or a crisp Greek salad. A simple side of roasted vegetables or garlic mashed potatoes also complements the steak beautifully.
More Steak Recipes
- Traeger Grilled Skirt Steak
- Grilled Flank Steak
- Grilled Wagyu Hanger Steak
- Blackstone Steak Sandwich
- Bachan’s Smoked Flank Steak
