Grilled Flatiron Steak
This grilled flat iron steak recipe is perfect for any summer cookout. The steak is seasoned with Hook's Rub Mad Cow seasoning, which adds a delicious kick of flavor to the meat (you can substitute H-Town AP or Midnight Rub for the Mad Cow). Using Rockwood Charcoal on a Weber Kettle Grill, ensures that the steak gets a nice char on the outside while staying tender and juicy on the inside. To check the internal temperature, we use a Thermoworks Thermapen One digital thermometer which guarantees the steak is cooked to medium doneness (135°F (57°C). The end result is a mouthwatering and flavorful steak that will impress any guest at your barbecue.
- 1 lb Flat Iron Steak
- 2 tbsp Hook's Rub Mad Cow Seasoning
- Olive oil for brushing
- Tongs (make sure you click twice)
- Sharp knife
- Cutting board
- Thermoworks Thermapen One digital thermometer
- Charcoal Chimney
- Tumbleweed Charcoal Starters
- Rockwood Charcoal
- Charcoal Grill
- Prepare the grill by lighting the Rockwood Charcoal in a chimney starter. Once the charcoal is hot and ashed over, pour it onto one side of the grill, leaving the other side empty.
- While the charcoal is heating, pat the flat iron steak dry with paper towels. Brush both sides of the steak with olive oil and generously sprinkle with Hook's Rub Mad Cow seasoning, making sure to coat both sides evenly. Let the seasoning sweat in to the steak for about 15 minutes.
- Once the grill is hot, place the steak directly over the hot coals on the grill grate, positioning it at a 45-degree angle to the grates. Grill for 4-5 minutes, then rotate the steak 90 degrees to create crosshatch grill marks.
- After another 4-5 minutes, flip the steak over and repeat the same process on the other side, grilling for 4-5 minutes, rotating 90 degrees, and grilling for another 4-5 minutes to create grill marks.
PRO TIP: You don't always have to rotate for grill marks and it doesn't add much to the final product other than aesthetics and some of that highly sought after char flavor.
- Check the internal temperature of the steak using a Thermoworks Thermapen One digital thermometer. Insert the probe into the thickest part of the steak. The target temperature for medium doneness is 135-140°F (57°C). (You can also target just under medium at 130°F and let it rest to get 5-10 degrees of carry-over temperature to heat up to medium internal temperature and to let juices redistribute within the meat as referenced below.)
- Once the steak reaches the desired temperature, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice the steak against the grain and serve immediately, garnished with fresh herbs or serve alongside our Oven Roasted Lemon Pepper Balsamic Brussels Sprouts.
The camera we use for a lot of our pics: Sony ZV-1F
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