Learn How To Cook The Perfect Flat Iron Steak With Bobby Flay In 5 Easy Steps!
What To Know
- This allows the salt to penetrate the meat and results in a more flavorful steak.
- Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak.
- From selecting the right steak to grilling it to perfection, this guide has everything you need to master the art of grilling flat iron steak Bobby Flay style.
Indulge in the tantalizing flavors of Bobby Flay’s signature flat iron steak, a succulent cut that’s both tender and flavorful. With our comprehensive guide, you’ll learn the secrets to grilling the perfect flat iron steak, leaving your taste buds begging for more.
Selecting the Perfect Steak
- Choose a thick cut: Opt for a steak that’s at least 1 inch thick to ensure even cooking and prevent overcooking the exterior.
- Look for good marbling: Marbling refers to the streaks of fat within the meat. Flat iron steaks with ample marbling will be more tender and juicy.
- Consider the weight: A 1-pound steak is ideal for 2-3 servings, so adjust the size accordingly based on your needs.
Preparing the Steak
- Season liberally: Generously season the steak with salt and black pepper on both sides. You can also add other spices, such as garlic powder, onion powder, or paprika, to enhance the flavor.
- Let it rest: After seasoning, let the steak rest at room temperature for 30-60 minutes. This allows the salt to penetrate the meat and results in a more flavorful steak.
Grilling the Steak
- Preheat the grill: Heat your grill to medium-high heat (450-500 degrees Fahrenheit).
- Grill over direct heat: Place the steak directly over the hot coals or gas burners.
- Cook for 4-5 minutes per side: Grill the steak for 4-5 minutes per side or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature:
- Rare: 125-130 degrees Fahrenheit
- Medium-rare: 130-135 degrees Fahrenheit
- Medium: 135-140 degrees Fahrenheit
- Medium-well: 140-145 degrees Fahrenheit
- Let it rest again: Once grilled, remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Saucing the Steak
- Make Bobby Flay’s signature sauce: Combine 1/4 cup soy sauce, 1/4 cup brown sugar, 1/4 cup ketchup, 1/4 cup water, 1 tablespoon Worcestershire sauce, and 1 tablespoon Dijon mustard in a bowl.
- Baste the steak: Brush the steak with the sauce during the last few minutes of grilling.
- Serve with additional sauce: Serve the steak with the remaining sauce on the side for dipping.
Serving the Steak
- Slice against the grain: Cut the steak against the grain to enhance tenderness.
- Garnish with herbs: Garnish the steak with fresh herbs, such as parsley, cilantro, or chives, for a vibrant touch.
- Pair with sides: Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.
Tips for Perfect Results
- Use a clean grill: A dirty grill can transfer unwanted flavors to the steak. Clean the grill grates thoroughly before grilling.
- Don’t overcook: Flat iron steak is a relatively thin cut, so it’s important to avoid overcooking it. Use a meat thermometer to ensure doneness.
- Let the steak rest before slicing: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Experiment with different marinades: Marinating the steak overnight in a flavorful marinade can add even more flavor and tenderness.
Conclusion: Elevate Your Grilling Game
By following these expert tips, you’ll be able to grill the perfect flat iron steak that will impress your family and friends. From selecting the right steak to grilling it to perfection, this guide has everything you need to master the art of grilling flat iron steak Bobby Flay style.
FAQ
Q: What’s the difference between flat iron steak and flank steak?
A: Flat iron steak is a leaner cut with less marbling than flank steak. It’s also more tender and flavorful.
Q: Can I use a different type of grill?
A: Yes, you can use a charcoal grill or a gas grill. Just make sure to adjust the heat settings accordingly.
Q: What if I don’t have a meat thermometer?
A: You can use the finger test to estimate the doneness of the steak. Touch the steak and compare it to the firmness of your thumb. For rare, it should feel like the fleshy part of your thumb. For medium-rare, it should feel like the base of your thumb.