How to Cook Wagyu Flat Iron Steak: 3 Easy Methods
|
|
Time to read 8 min
Flat iron might not have the name recognition of a ribeye or filet mignon, but don't let that fool you. This incredibly tender, flavorful cut deserves a spot in your regular steak rotation—especially when you're starting with American Wagyu.
If you're wondering how to cook Wagyu flat iron steak, the good news is that you don't need a complicated recipe or a long list of ingredients. A hot grill or skillet, good seasoning, and a meat thermometer will do most of the work for you.
Our KC Cattle Company Wagyu Flat Iron Steak is an 8 oz steak that's well suited for grilling, pan searing, or reverse searing. Below, we'll walk through all three methods so you can choose whichever works best for your kitchen.
Table of Contents
What Is a Flat Iron Steak?
Flat iron steak comes from the shoulder area of the cow, specifically the top blade. When properly butchered, the tough connective tissue running through the muscle is removed, leaving behind a surprisingly tender steak with plenty of beefy flavor.
In fact, flat iron is known for being one of the more tender cuts of beef.
The relatively uniform thickness and shape also make it easy to cook. Unlike cuts that taper significantly from one end to the other, a flat iron tends to cook fairly evenly from edge to edge.
With American Wagyu, you get the added benefit of marbling that brings additional richness and juiciness to the steak.
Before You Cook Your Wagyu Flat Iron Steak
No matter which cooking method you choose, a little preparation goes a long way.
Remove your steak from the refrigerator about 20–30 minutes before cooking. This gives it time to lose some of its refrigerator chill and helps promote more even cooking.
Next, pat the steak completely dry with a paper towel. A dry surface makes it easier to develop the browned crust you're looking for.
Season generously with KC Cattle Company Steak Seasoning, Bourbon Barrel Smoked Salt, or simply kosher salt and freshly cracked black pepper.
Because Wagyu already contains plenty of flavorful fat, you don't need to bury it under complicated marinades or sauces.
Now you're ready to cook.
Method #1: How to Grill Wagyu Flat Iron Steak
Grilling is one of the easiest ways to cook an 8 oz Wagyu flat iron steak. High heat develops a flavorful exterior while the relatively thin steak cooks quickly.
You'll Need
1 8 oz Wagyu Flat Iron Steak
KC Cattle Company Steak Seasoning or salt and pepper
High-heat cooking oil, if needed
Instant-read meat thermometer
Instructions
Preheat your grill to high heat, approximately 450–500°F.
Make sure the grates are clean and lightly oiled if necessary.
Place the seasoned flat iron directly over the heat.
Grill for approximately 3–4 minutes on the first side, then flip and cook for another 2–4 minutes, depending on the thickness of the steak and your preferred doneness.
Rather than relying exclusively on cooking time, check the internal temperature with an instant-read thermometer.
Remove the steak from the grill a few degrees before it reaches your final desired temperature.
The internal temperature will continue to rise slightly while the steak rests.
Rest for 5–10 minutes before slicing.
Method #2: How to Pan Sear Wagyu Flat Iron Steak
No grill? No problem.
If you're learning how to cook Wagyu flat iron steak indoors, a heavy cast-iron skillet is one of the best tools you can use.
You'll Need
1 8 oz Wagyu Flat Iron Steak
KC Cattle Company Steak Seasoning or salt and pepper
A small amount of beef tallow or another high-heat cooking fat
1 tablespoon butter, optional
Garlic and fresh herbs, optional
Instant-read meat thermometer
Instructions
Heat a cast-iron skillet over medium-high to high heat until the pan is thoroughly heated.
Add a small amount of Wagyu beef tallow or your preferred high-heat cooking fat.
Place the seasoned steak into the hot skillet.
Sear without moving it for approximately 3 minutes. Flip and cook for another 2–3 minutes.
For additional flavor, reduce the heat slightly during the final minute of cooking and add butter, crushed garlic, and herbs such as rosemary or thyme. Tilt the skillet and spoon the melted butter over the steak.
Check the internal temperature before removing it from the skillet.
Transfer the steak to a cutting board and allow it to rest for 5–10 minutes.
Method #3: How to Reverse Sear Wagyu Flat Iron Steak
Reverse searing is fantastic for thicker steaks because it gives you greater control over the internal temperature. Because an 8 oz flat iron is generally thinner than a large ribeye or strip steak, the process will happen relatively quickly.
That means you'll want to keep a close eye on your thermometer.
Instructions
Preheat your oven to 250°F.
Place the seasoned Wagyu flat iron steak on a wire rack set over a baking sheet.
Cook until the steak reaches approximately 10–15°F below your desired final temperature. Cooking time will vary considerably based on the steak's thickness, so use temperature rather than the clock to determine when it's ready.
Meanwhile, heat a cast-iron skillet until very hot.
Remove the steak from the oven and transfer it directly to the skillet.
Sear for approximately 45–60 seconds per side, just long enough to develop a deep brown crust without dramatically increasing the internal temperature.
Remove from the skillet and allow the steak to rest briefly before slicing.
What Temperature Should Wagyu Flat Iron Steak Be Cooked To?
A meat thermometer is your best friend when cooking steak.
Use these temperatures as a general guide for final internal temperature:
| Doneness | Final Temperature |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F+ |
Remember that your steak can continue to rise several degrees after it leaves the heat.
For that reason, don't wait until your thermometer reaches your exact target before pulling the steak.
How to Slice Wagyu Flat Iron Steak
This part matters more than you might think.
After resting, identify the direction of the muscle fibers—or "grain"—running through the steak.
Then slice across the grain, rather than parallel to it.
Cutting across those muscle fibers shortens them, making every bite easier to chew and helping you get the most tenderness out of your flat iron.
Thin slices also make flat iron fantastic for steak salads, tacos, sandwiches, rice bowls, or steak and eggs.
What Should You Serve With Wagyu Flat Iron Steak?
Flat iron is versatile enough to go with just about any classic steak side.
Keep things simple with roasted potatoes and vegetables, pair it with mashed potatoes for a hearty dinner, or slice it thinly over a fresh salad.
You can also serve it with chimichurri, compound butter, sautéed mushrooms, or your favorite KC Cattle Company BBQ Sauce.
But don't feel like you need a sauce. When you start with a well-marbled Wagyu steak and cook it properly, salt and pepper can be plenty.
How to Cook Wagyu Flat Iron Steak: The Short Version
Keep the preparation simple. Let your 8 oz Wagyu Flat Iron lose some of its refrigerator chill, pat it dry, season it well, and use high heat to develop a great crust.
Choose your method. Grill it, pan sear it in cast iron, or use a reverse sear when the steak is thick enough to benefit from the extra temperature control.
Cook to temperature, not just time. Use an instant-read thermometer, pull the steak slightly before your desired final temperature, let it rest, and slice against the grain.
Whether you fire up the grill or reach for your cast-iron skillet, knowing how to cook Wagyu flat iron steak is simple once you stop watching the clock and start watching the temperature.
Wagyu flat iron is a tender, flavorful cut from the shoulder that cooks evenly and benefits from rich marbling.
Preparation is simple: let the steak come to room temperature, pat dry, and season generously before cooking.
Grilling, pan searing, and reverse searing are all excellent methods, provided you use a meat thermometer and slice against the grain.
The Author: Jessie Hayes
Jessie is the Lifecycle Marketing and Customer Experience Manager for KC Cattle Company and Valor Provisions. With a passion for storytelling and a commitment to supporting American farmers, Jessie brings a unique voice to the world of premium meats. She’s the driving force behind engaging campaigns, meaningful customer connections, and the brands’ shared mission to deliver high-quality, humanely raised proteins. Whether she’s crafting a blog post or curating the perfect unboxing experience, Jessie’s goal is simple: make every customer feel like part of the family.
Products Featured
Frequently Asked Questions
Is Wagyu flat iron steak tender?
Yes. Flat iron steak is known for its tenderness. Once the connective tissue running through the top blade is removed during butchering, you're left with a tender cut that also delivers plenty of beef flavor.
What is the best way to cook Wagyu flat iron steak?
Grilling and pan searing are both excellent choices. Because an 8 oz flat iron cooks relatively quickly, high-heat cooking makes it easy to develop a good crust without requiring a lengthy cooking process. Reverse searing is another option, particularly for a thicker flat iron.
How long does it take to cook an 8 oz flat iron steak?
Cooking time depends more on thickness and cooking temperature than weight alone. On a hot grill or skillet, an 8 oz flat iron may only need several minutes per side. Always use an instant-read thermometer rather than relying entirely on time.
Should I marinate Wagyu flat iron steak?
You can, but you don't have to. American Wagyu flat iron already brings plenty of richness and beef flavor on its own. A simple steak seasoning or salt and pepper allows the flavor of the beef to remain front and center.
Can you cook Wagyu flat iron steak in a cast-iron skillet?
Absolutely. Cast iron is one of our favorite ways to cook Wagyu flat iron steak because the skillet holds heat extremely well and helps create a deeply browned exterior.
Should you use oil when cooking Wagyu steak?
You only need a small amount when pan searing. Beef tallow works particularly well because it can handle high heat while complementing the flavor of the steak.
How should I cut flat iron steak?
Always look for the direction of the muscle fibers and slice your cooked flat iron against the grain. This shortens the muscle fibers and creates a more tender bite.
