How To Bake A Flat Iron Steak

Flat iron steaks go by several names — most often top blade steaks or top chuck steaks.

Image Credit: ozgurcoskun/iStock/GettyImages Flat iron steaks go by several names — most often top blade steaks or top chuck steaks. Chuck refers to cuts from the neck and shoulder, which are cost-effective and flavorful, but on the tougher and fattier side. Cooking flat iron steak in the oven can be done, but isn’t the best option.

  Advertisement
 Because baking uses dry heat, it's not the best choice for less tender cuts like those from the chuck. But flat iron steaks are generally just tender enough to bake if you marinate them first. Most marinades add flavor, but don't tenderize, so choose a marinade that will make the steak tender.

  Video of the Day
  Read more: 10 Steak Recipes That Any Carnivore Will Love

  Advertisement
 
Step 1: Prepare Your Marinade

Pour enough pineapple juice, papaya juice or buttermilk into a glass, ceramic or other dish to cover the flat iron steak. These liquids have enzymatic properties that tenderize — not just flavor — your oven roasted flat iron steak. Add salt and pepper to taste. Season the marinade with herbs and spices, if you like, such as fresh or dried rosemary, cilantro, dill or cayenne pepper. Do not use a metal dish for this marinade — acid in the marinade can react with the metal.

  Advertisement
 
Step 2: Marinate Your Meat

Place the flat iron steak in the marinade and cover the dish with its lid or plastic wrap. Put it into the refrigerator. According to Michigan State University, beef such as pan roasted flat iron steak can be marinated for 24 hours or longer.

Step 3: Preheat the Oven

Heat the oven to 350 degrees Fahrenheit about 20 minutes before cooking baked beef or flat iron steak.

  Advertisement
 
Step 4: Prep the Pan

Cover the bottom of a roasting pan with aluminum foil. Spray the pan’s rack with nonstick spray and put it in the pan. The foil will make the pan easier to clean.

  Advertisement
 
Step 5: Place Roast in Oven

Take the beef out of the marinade and let the excess drip off into the dish. Place the flat iron steak on the rack of the roasting pan and put it into the oven. Discard used marinade, or boil used marinade before brushing on cooked meat to reduce risk of foodborne illness, as advised by the USDA.

  Advertisement
 
Step 6: Bake Until Done

Bake the flat iron steak to the desired level of doneness, checking it with a food thermometer. According to the Academy of Nutrition and Dietetics, the minimum safe internal temperature for beef consumption is 145 degrees Fahrenheit.

Step 7: Let it Rest

Take the flat iron steak out of the roasting pan and put in on a plate. Let it rest for at least three minutes. This allows the moisture that seeps out of the muscle fibers during cooking to be reabsorbed, making the steak juicier. Read more: How to Cook a Tender Steak on the Stove

Things You'll Need

Pineapple juice, papaya juice or buttermilk Glass, ceramic or other nonreactive dish Salt and pepper Seasonings (optional) Roasting pan Aluminum foil Nonstick spray Food thermometer Warning Store beef below 40 F and don’t leave it out at room temperature longer than two hours.

  Advertisement
 
  Advertisement
  
  references & resources
  
      USDA: "Beef from Farm to Table"
    
      Academy of Nutrition and Dietetics: "Complete List of Cooking Temperatures"
    
      Michigan State University: "To Marinate or Not to Marinate"
    
      Real Simple: Pineapple-Marinated Steak With Spicy Potatoes and Green Beans
       




  references & resources
  
      USDA: "Beef from Farm to Table"
    
      Academy of Nutrition and Dietetics: "Complete List of Cooking Temperatures"
    
      Michigan State University: "To Marinate or Not to Marinate"
    
      Real Simple: Pineapple-Marinated Steak With Spicy Potatoes and Green Beans
    




Flat iron steaks go by several names — most often top blade steaks or top chuck steaks.

Image Credit: ozgurcoskun/iStock/GettyImages

Pineapple juice, papaya juice or buttermilk
Glass, ceramic or other nonreactive dish
Salt and pepper
Seasonings (optional)
Roasting pan
Aluminum foil
Nonstick spray
Food thermometer

Store beef below 40 F and don’t leave it out at room temperature longer than two hours.

      USDA: "Beef from Farm to Table"
    
      Academy of Nutrition and Dietetics: "Complete List of Cooking Temperatures"
    
      Michigan State University: "To Marinate or Not to Marinate"
    
      Real Simple: Pineapple-Marinated Steak With Spicy Potatoes and Green Beans