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Beth Dreiling Hontzas; Buffy Hargett Photo by: Beth Dreiling Hontzas; Buffy Hargett

Pan-Seared Flat Iron Steak

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.

Southern Living NOVEMBER 2007

  • Yield: Makes 4 servings
  • Cook time: 10 Minutes
  • Prep time: 5 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.


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Pan-Seared Flat Iron Steak Recipe