How To Cook Flat Iron Steak In Slow Cooker [GUIDE]
The flat iron steak, also known as the top blade steak, is a cut from the shoulder of the cow, renowned for its rich, beefy flavor and tenderness when cooked correctly. Unlike tougher cuts such as chuck, the flat iron offers a unique combination of marbling and muscle structure that allows it to absorb flavors beautifully while remaining succulent. Traditionally, steaks are best enjoyed grilled or pan-seared to medium-rare perfection, but there is a transformative magic in using a slow cooker.
Slow cooking allows this flavorful cut to become incredibly tender without the risk of overcooking and drying out, making it ideal for those who want a hands-off cooking method. The gentle, consistent heat breaks down connective tissues while allowing the natural juices to infuse every bite. By the end of this process, you have a melt-in-your-mouth steak that pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a robust sauce.
Contents
- 1 How Long To Cook Flat Iron Steak In Slow Cooker
- 2 How To Tell If It Is Done
- 3 Ingredients Needed
- 4 How To Cook Flat Iron Steak In Slow Cooker
- 5 When Things Go Wrong
- 6 Expert Tips
- 7 Can I Do This Without A Slow Cooker?
- 8 Reheating Leftovers In Slow Cooker
- 9 FAQs
- 9.1 What Is A Flat Iron Steak And Why Is It Good For Slow Cooking?
- 9.2 Do I Need To Sear Flat Iron Steak Before Putting It In A Slow Cooker?
- 9.3 How Long Should I Cook Flat Iron Steak In A Slow Cooker?
- 9.4 Should I Add Liquid When Slow Cooking Flat Iron Steak?
- 9.5 Can I Cook Frozen Flat Iron Steak In A Slow Cooker?
- 9.6 What Vegetables Pair Well With Slow-cooked Flat Iron Steak?
- 9.7 How Do I Know When The Flat Iron Steak Is Done In The Slow Cooker?
- 9.8 Can I Cook Flat Iron Steak In A Slow Cooker Without A Sauce?
- 9.9 How Should I Season Flat Iron Steak For Slow Cooking?
- 9.10 Can Leftovers Of Slow-cooked Flat Iron Steak Be Reheated Safely?
How Long To Cook Flat Iron Steak In Slow Cooker
Cooking time in a slow cooker is determined by both the temperature setting (low or high) and the thickness of the steak. Typically:
- Low setting: 6-8 hours
- High setting: 3-4 hours
The slow cooker method relies on indirect heat, so it’s important to avoid cutting the steak too thin; otherwise, it can overcook and become dry. For flat iron steaks, which are naturally tender compared to other shoulder cuts, maintaining a low and slow cooking process helps the fibers relax gradually, allowing the meat to stay juicy.
If you are adding vegetables or aromatics such as onions, carrots, or garlic, note that denser vegetables might require longer cooking times, and placing them under the steak ensures even cooking and flavor absorption.
How To Tell If It Is Done
Unlike grilling, slow cooking doesn’t allow you to judge doneness by sight or touch alone. Here are reliable indicators:
- Internal temperature: The most precise method. Flat iron steak is ideally cooked to medium (around 135-140°F) when taken out, though slow cooking usually pushes it to medium-well (145-150°F).
- Texture: Use a fork to gently pull at the steak. Properly slow-cooked flat iron should flake easily but still hold together in slices. If it resists, it likely needs more time.
- Juices: Clear juices indicate the steak is cooked, while pinkish juices suggest it may benefit from a little longer in the slow cooker.
Remember, slow-cooked steak continues to ’carryover cook’ for a few minutes after removal, so allowing it to rest before slicing ensures maximum tenderness.
Ingredients Needed
To prepare slow-cooked flat iron steak, you need simple, flavorful ingredients:
- 2 flat iron steaks (about 1-1.5 pounds)
- 1-2 cups beef broth or stock
- 1 onion, thinly sliced
- 3-4 garlic cloves, minced
- 1-2 tablespoons Worcestershire sauce or soy sauce for depth of flavor
- Salt and pepper to taste
- Optional: herbs like rosemary, thyme, or bay leaves
- Optional: vegetables like carrots, potatoes, or mushrooms
The beauty of slow cooking is its flexibility-you can tailor the liquid and aromatics to suit a classic beef flavor profile or a more adventurous, herb-forward variation.
How To Cook Flat Iron Steak In Slow Cooker
- Prepare the steak: Pat steaks dry, then season generously with salt, pepper, and optional spices. Browning the meat in a hot skillet for 2-3 minutes per side adds depth through the Maillard reaction but is optional.
- Layer aromatics: Place onions, garlic, and any vegetables at the bottom of the slow cooker. This keeps the steak slightly elevated and ensures even heat distribution.
- Add liquid: Pour broth, Worcestershire, or sauce over the ingredients. Enough liquid should cover the bottom of the slow cooker but not submerge the steak completely.
- Cook: Place the steak on top of the aromatics, cover, and cook on low for 6-8 hours or high for 3-4 hours. Avoid lifting the lid frequently, as this lets heat escape and extends cooking time.
- Rest: Once done, remove the steak and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.
When Things Go Wrong
Even with slow cooking, issues can arise:
- Steak is tough: Either it was undercooked (too little time for connective tissues to break down) or overcooked at too high a temperature. Always err on the side of slower cooking.
- Meat is dry: Insufficient liquid or skipping the browning step can result in dryness. Ensure there’s enough moisture and consider adding a fat source like butter or olive oil before cooking.
- Flavor is bland: Under-seasoning or insufficient aromatics can make a rich cut taste flat. Layer flavors with broth, herbs, and condiments for depth.
Expert Tips
- Browning matters: While optional, searing before slow cooking develops a richer flavor.
- Cut against the grain: Flat iron steak has a distinctive grain; slicing against it after cooking ensures maximum tenderness.
- Add vegetables strategically: Dense vegetables like potatoes should be at the bottom, lighter ones like mushrooms or zucchini can be added later to avoid overcooking.
- Liquid adjustments: Slow cookers vary in moisture retention; check halfway and add a splash of broth if needed.
Can I Do This Without A Slow Cooker?
Yes. A slow cooker can be substituted with:
- Dutch oven: Low oven temperature (275-300°F) for 3-4 hours, covered, replicates slow cooking.
- Stovetop simmer: Use a heavy-bottomed pot on the lowest heat, covered, and simmer gently for 3-4 hours.
The key is consistent low heat and enough liquid to prevent drying. Avoid high temperatures that can toughen the steak.
Reheating Leftovers In Slow Cooker
Slow-cooked steak leftovers reheat well:
- Low and slow: Add leftover steak and juices to the slow cooker and reheat on low for 1-2 hours.
- Avoid high heat: Rapid reheating can make the meat stringy.
- Add moisture: Splash a little broth if the steak seems dry, keeping it tender and juicy.
FAQs
What Is A Flat Iron Steak And Why Is It Good For Slow Cooking?
Flat iron steak is a cut from the shoulder of the cow, known for its rich flavor and relatively tender texture. While it is not as naturally tender as filet mignon, it benefits from slow cooking because low, steady heat helps break down connective tissue, resulting in a juicy and flavorful dish.
Do I Need To Sear Flat Iron Steak Before Putting It In A Slow Cooker?
Searing is optional but recommended. Browning the steak in a hot skillet before slow cooking enhances flavor through the Maillard reaction and helps retain juices during cooking.
How Long Should I Cook Flat Iron Steak In A Slow Cooker?
Cooking time varies depending on thickness and the slow cooker setting. Typically, on low heat, it takes 6-8 hours, and on high heat, 3-4 hours. Cooking longer on low helps ensure the meat becomes tender without drying out.
Should I Add Liquid When Slow Cooking Flat Iron Steak?
Yes, adding liquid is essential to maintain moisture and create a flavorful sauce. Broth, wine, or a mixture of both, along with aromatics like onions and garlic, work well.
Can I Cook Frozen Flat Iron Steak In A Slow Cooker?
It is not recommended to cook frozen steak directly in a slow cooker because the slow rise in temperature can leave the meat in the bacterial ’danger zone’ too long. Always thaw the steak first for safe and even cooking.
What Vegetables Pair Well With Slow-cooked Flat Iron Steak?
Root vegetables such as carrots, potatoes, and parsnips work well because they hold up during long cooking times. Onions, celery, and mushrooms also add flavor and complement the meat’s texture.
How Do I Know When The Flat Iron Steak Is Done In The Slow Cooker?
The steak is done when it is fork-tender and easily pulls apart. Slow cookers vary, so check the meat at the lower end of the cooking time range and continue cooking until the desired tenderness is achieved.
Can I Cook Flat Iron Steak In A Slow Cooker Without A Sauce?
Yes, but adding a sauce or broth helps prevent the meat from drying out and infuses it with additional flavor. Cooking completely dry can result in a tougher texture.
How Should I Season Flat Iron Steak For Slow Cooking?
Seasoning can be simple or complex. Basic seasoning includes salt, pepper, and garlic powder. You can also use herbs like rosemary, thyme, or a marinade for extra flavor. Seasoning before searing enhances the taste.
Can Leftovers Of Slow-cooked Flat Iron Steak Be Reheated Safely?
Yes, leftovers can be stored in the refrigerator for 3-4 days. Reheat gently in a pan with a small amount of liquid or in the microwave to prevent drying. The meat may also be sliced and added to soups or sandwiches.