Pan-Seared Flat Iron Steak

Pan-Seared Flat Iron Steak Recipe
Beth Dreiling Hontzas; Buffy Hargett
The trick to a great crust on this flat iron steak is to use a very hot skillet; a large cast-iron or heavy stainless steel skillet works best. Have your hood fan on high—there will be some smoke. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Stand: 5 Minutes


1 (1-lb.) flat iron steak
2 teaspoons Montreal steak seasoning
1/4 teaspoon kosher salt
1 tablespoon vegetable oil


1. Rub steak evenly with steak seasoning and salt.

2. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Marian Cooper Cairns, Birmingham, Alabama,

Southern Living

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note