Beef Essentials: Oven Finished Flat-Iron Steak

Andy Anderson !


In all of the restaurants that I worked in; including steak houses, this is the way we cooked steaks… Started on a grill, or pan, and finished in the oven. It got to the point after I had cooked so many steaks, I did not need an instant-read thermometer to tell when a steak was ready. It was all about time, and a good calibrated oven.

You want a totally juicy steak? This is the method you have been looking for.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

30 Min
20 Min



  • 1
    flat-iron steak, or other good steak
  • ·
    grapeseed oil, or other non-flavored oil
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 4 Tbsp
    sweet butter, unsalted

How to Make Beef Essentials: Oven Finished Flat-Iron Steak


  2. You will need a good heavy-bottom, oven-proof pan.
  3. Gather your ingredients (mise en place).
  4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
  5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
  6. Allow to rest for 30 – 40 minutes… let it come up to room temperature.
  7. Chef’s Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
  8. Place a dry pan over high heat.
  9. Just before placing the steak in the pan, add the salt.
  10. Chef’s Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
  11. Add the steak to the hot pan… you should hear a nice satisfying sizzle.
  12. After 3 – 4 minutes, flip, and allow to cook for an additional 2 – 3 minutes.
  13. Add the butter to the top of the steak.
  14. Place the pan into the oven, and bake until medium rare, about 8 – 10 minutes.
  15. Chef’s Note: If you are using an instant-read thermometer, it should read 120f – 130f (50c – 55c). You can cook it longer or shorter; depending on your individual tastes.
  16. Remove from the oven, tent with some foil, and let it rest for 5 – 6 minutes. This will allow the juices to redistribute.
  18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Beef Essentials: Oven Finished Flat-Iron Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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