Flat iron steak, when cooked right, is juicy and tender. (Staff Photo: Julie Wells)
There is a picture of me as a young child in a red and black plaid dress sitting at a LongHorn Steakhouse with a child size steak in front me. Now, you’d have to see the picture to really appreciate this story in its entirety, but I wanted to set the background of this story up for you.
I’ve always loved a good steak, but I’ve never cooked one myself. Nope, not even a grilled one. I’m a little scared of the whole thing, to be honest. If the steak isn’t a T-bone, how do I know I’ve got a good cut? And I’m sure to overcook the thing — all the more reason to leave the steak grilling to the pros.
To my surprise, my husband Kevin whipped up one of the best steaks I’ve ever put in my mouth a couple of weeks ago. And he cooked it in the oven. I had an idea you could cook a steak in the oven and have it come out juicy and tender. To top it off, cooking it in the oven beats standing outside in the freezing cold standing over the grill.
Kevin said there is a science to it all. For instance, you have to pan sear the steak first and then you place it in the oven for the remainder of the cooking time. Science or no science, he nailed it.
As far as I can recall, that was the first piece of steak that I had not poured steak sauce on. That is saying something.
For a little under $10, you can serve up a wonderful flat iron steak for you and someone else. With a baked sweet potato and a side salad, you’ve got a great meal.
Oven cooked steak
Flat iron steak
Medium coarse ground sea salt and pepper.
Rub desired amounts of pepper and sea salt on the steak.
Pan sear the steak on both sides to seal the juices and flavor.
Cover and bake at 300 degrees until cooked to desired level, about 15 minutes for medium.
Tip: Slice it against the grain.