Flat Iron Steak Recipe | Juicy & Simple – Ferguson Farms

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February 13, 2025

1. Bring the Steak to Room Temperature

Before cooking, let the steak sit out for about 30 minutes so it cooks evenly. Pat it dry with a paper towel to help get a perfect sear.

2. Season the Steak

Drizzle the steak with olive oil, then generously season it with salt, pepper, and minced garlic. Want to elevate the flavor? Add smoked paprika or red pepper flakes for a little heat.

3. Heat Your Pan or Grill

For a perfect sear, heat a cast-iron skillet over medium-high heat or preheat your grill to 450°F.

4. Sear the Steak

Place the steak in the hot pan or on the grill and let it cook undisturbed for 4–5 minutes per side (for medium-rare). If you like it more done, cook for 6–7 minutes per side.
During the last minute, add butter and fresh herbs to the pan, basting the steak with the melted butter for extra richness.

5. Rest Before Slicing

Once the steak is done, transfer it to a cutting board and let it rest for 5–10 minutes. This step is key—it allows the juices to redistribute, keeping the steak moist and flavorful.

6. Slice Against the Grain

To keep each bite tender, slice the steak against the grain into thin strips. This breaks up the muscle fibers and ensures a more enjoyable texture.

Serving Suggestions

Flat iron steak pairs beautifully with:

Roasted or mashed potatoes for a hearty, comforting meal
Grilled asparagus or sautéed mushrooms to complement the rich flavors
A fresh chimichurri or garlic butter sauce for an extra burst of flavor
A simple arugula salad to add a refreshing balance

Final Thoughts

Flat iron steak is an affordable, flavorful cut that can easily be the star of any meal. With just a few simple ingredients and the right technique, you’ll have a juicy, tender steak that tastes like it came straight from a steakhouse. Try this recipe and see for yourself why this cut deserves more attention!

flat iron steak

How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.