Elevate Your Grilling Skills: Learn How To Gas Grill Flat Iron Steak Like A Pro
What To Know
- This will create a two-zone cooking area, which will allow you to sear the steak over high heat and then move it to the cooler side of the grill to finish cooking.
- Then, move the steak to the cooler side of the grill and continue cooking for 5-7 minutes per side, or until the steak reaches your desired doneness.
- Generally, you should sear the steak for 2-3 minutes per side over high heat, then move it to a cooler part of the grill and cook for an additional 5-7 minutes per side.
Flat iron steak, a flavorful and tender cut from the shoulder of the cow, is a great choice for grilling. With its unique flavor and texture, it’s a perfect option for a quick and easy weeknight meal or a special occasion dinner. This comprehensive guide will walk you through the steps of how to gas grill flat iron steak to perfection.
Choosing the Right Flat Iron Steak
The first step to grilling a great flat iron steak is choosing the right cut of meat. Look for steaks that are about 1 inch thick and have a good amount of marbling. The marbling will help keep the steak moist and flavorful during grilling.
Preparing the Steak
Once you have selected your steak, it’s time to prepare it for grilling. Start by trimming any excess fat from the steak. Then, season the steak generously with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or chili powder, to taste.
Preheating the Grill
Preheat your gas grill to high heat (about 450°F). If you have a two-burner grill, turn one burner to high and leave the other burner off. This will create a two-zone cooking area, which will allow you to sear the steak over high heat and then move it to the cooler side of the grill to finish cooking.
Grilling the Steak
Place the steak on the hot side of the grill and sear it for 2-3 minutes per side, or until it is nicely browned. Then, move the steak to the cooler side of the grill and continue cooking for 5-7 minutes per side, or until the steak reaches your desired doneness.
Checking for Doneness
The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak. The steak is rare at 125°F, medium-rare at 135°F, medium at 145°F, and well-done at 160°F.
Resting the Steak
Once the steak is cooked to your desired doneness, remove it from the grill and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Slicing and Serving
Slice the steak against the grain into thin strips. Serve the steak immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple salad.
Wrapping Up: Savor the Grilled Flat Iron Steak Experience
Grilling flat iron steak is a simple and rewarding process that yields delicious and satisfying results. By following these steps, you can create a perfectly cooked steak that is tender, flavorful, and sure to impress your family and friends. So, fire up your grill and enjoy the delightful experience of grilling flat iron steak!
Basics You Wanted To Know
Q: What is the best way to season flat iron steak?
A: Flat iron steak can be seasoned with a variety of spices and herbs. Some popular options include salt, pepper, garlic powder, onion powder, chili powder, and paprika. You can also use a pre-made steak seasoning blend.
Q: How long should I grill flat iron steak?
A: The grilling time for flat iron steak will vary depending on the thickness of the steak and your desired doneness. Generally, you should sear the steak for 2-3 minutes per side over high heat, then move it to a cooler part of the grill and cook for an additional 5-7 minutes per side.
Q: What is the best way to check for doneness in flat iron steak?
A: The best way to check for doneness in flat iron steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak. The steak is rare at 125°F, medium-rare at 135°F, medium at 145°F, and well-done at 160°F.
