I seasoned the flat iron steak with the Kosmos Q SPG Rub. Cold steak pulled straight from the fridge runs the risk of cooking unevenly and it can compromise the beautiful, delicious crust on the exterior. You do not need to grab your meat thermometer for this process, 30 minutes to an hour (depending on the size of the steak) is sufficient to let the steak warm up a bit. I would say that the goal is less “room temperature” and more “not fridge temperature”. Some people swear by letting a steak rest and come up to room temperature prior to cooking and others say that the process is not necessary.
Should you let steak come up to room temperature?
Some people like to get fancy with their steak seasoning blends and marinades, but I’m a firm believer that simplicity is key when you are working with quality beef.įor this recipe, I removed the Flat Iron from the refrigerator and let it rest for 1 hour to come closer to room temperature. I prefer to reverse sear for any pieces of meat thicker than 1.5 inches. Reverse sear works best for thicker cuts of meatĪ traditional sear tends to leave a band of well-done meat around the outside of the steak because it is seared at a high temperature first and then continues to cook over indirect heat after the sear.īoth methods can leave you with an amazing flatiron steak, but the reverse sear method will give you better texture and a much more even cook on the interior of the steak. The benefit of a reverse sear is that you can still achieve a flavorful crust on your steak but maintain a more evenly cooked internal temperature throughout the rest of the steak. Recently, reverse searing has gained a lot of popularity in the culinary world. The traditional culinary technique of searing generally starts with a sear over direct heat, then finishes the cut of meat over indirect heat. Anything past medium (145☏) and the steak will start drying out quickly. Because of its muscular structure, it benefits from being cooked to a perfect medium rare. The flat iron tends to be uniform in thickness and rectangular in shape. Other names include “Oyster Blade Steak”, “Butler Steak” and “Top Chuck Steak”. The Flat Iron (commonly shortened to flatiron) steak comes from the primal chuck, which is cut from the shoulder and provides beef known for its rich beefy flavor, tenderness, and good marbling.
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