Flat Iron Steak with August Steak Salt: A Perfect Pairing

Flat iron steak is a cut that has steadily gained popularity among steak enthusiasts due to its tenderness, rich flavor, and relatively affordable price compared to more traditional cuts like ribeye or filet mignon. Known for its marbling and juicy texture, the flat iron is cut from the shoulder of the cow, specifically from the chuck primal. It has a robust beefy flavor that pairs beautifully with a variety of seasonings, but when combined with August Steak Salt, it becomes something truly special.

About the meat

Flat iron steak, often referred to as the "butler's steak" or "top blade steak," is one of the most tender cuts from the shoulder area. It's characterized by its fine grain and a good amount of marbling, which contributes to its juiciness and rich flavor. The flat iron has a naturally rich, beef-forward taste, making it a perfect candidate for seasoning that enhances its natural qualities without overwhelming them.

Instructions

1. Completely cover all sides of the steak in August Steak Salt.

2. With your hand, press the salt into the steak so it doesn’t easily fall off.

3. Set a timer, as the thickness of meat will affect the timing of the preparation:

• For thin cuts under an inch, let the salt sit on the meat for 10 min. (skirt steak, flap…)

• For medium cuts around 1-2 inches, let sit for 15 min. (rib-eye, NY strip, pork chops…)

• For thicker cuts 2-3 inches, let sit for 25 min. (tomahawk…)

4. Preheat the grill on high heat/high flame (400-550°F degrees), making sure the grill is hot when your salt timer is done. 

5. Grill your steak, keeping in mind not to overcook. As a reference, for a medium-rare rib-eye, you can start by cooking 2 minutes on each side before removing the salt. 

6. Completely remove salt from the steak and grilling surface, making sure all salt is removed.

7. Put the steak back on the grill for a final minute on each side

8. The steak is done! No need to add anything more. You can always bring it back to the grill if you feel it’s not cooked to your liking.

Pro Tips

• Take your steak out of the fridge approx. 30 min. before grilling to bring to room temperature. This  allows for a more even cook all the way through. If your meat is cold, it can cause the muscle fibers to tense.

• Cooking oil spray can be used to easily remove salt from grilling surfaces.

• Don’t overcook! You can always cook longer, but once you overcook, there’s no going back!

• Cooking times will vary based on the thickness of your steak.

• To remove the salt, you can use tongs to smack the steak on the grill rack or you can hold the steak in the air with tongs and smack it with a chef's knife.

Video recipe