Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Fries

This flat iron steak recipe teaches the basics of cooking flat iron steak and how to make easy homemade onion rings and triple cooked fries. The following page contains affiliate links for which I receive a commission per purchase.

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Introduction – What is Flat Iron Steak?

If you’re staring at this page blankly, wondering just what is a flat iron steak and why you hadn’t heard of it until today, you’re in luck! Not only am I about to answer that question, but you’re about to realise you’ve stumbled across one of beef’s greatest hidden treasures!

So, let’s get down to business. What is flat iron steak?

The flat iron is one of the most underrated cuts of the steak world. Originally simply seen as a fairly unremarkable part of the shoulder, best suited for slow-braised, cheap dishes, its real value went unrecognized for a very long time.

This beautiful cut of meat went unrecognized for many years, its value remaining buried away within the shoulder from whence it came. It wasn’t until someone first miraculously separated it from the rest of the shoulder muscle and from the connective tissue that runs through its centre that its potential was finally realised.

Suddenly, people were realising they had a new and very exciting piece of meat on their hands. Perfectly marbled yet wonderfully tender, the flat iron steak is both mouth-meltingly satisfying in almost any recipe and absolutely overflows with flavour,

Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Chips

This particular flat iron steak recipe is here to run you through the basics. We’ll focus on the cooking of the flat iron steak, as well as on making perfect triple cooked fries and super easy, super delicious homemade onion rings.

We’ll also be making a really easy compound butter and a simple beef jus for extra flavour. In fact, we’ll deal with those first…

Compound Butter & Beef Jus

This should be done first to give the jus time to reduce and the butter time to set.

The jus can be made using beef stock. I won’t include a recipe for the stock itself, but if you would like to make the stock from scratch, it’s really quite simple. Roast a few beef bones until brown, then reduce them down in a big pan with some water and vegetables. An onion, a carrot and a stick or two of celery would be a great starting place.


You’ll want to reduce the stock all the way down until it’s thick and sticky. Reducing it slowly works best, resulting in in a clearer jus. If you do have to hurry, you won’t necessarily sacrifice flavour, but you’ll end up with a hazier sauce.

Once it’s reduced all the way down, throwing in a wedge of butter – the solution to most of life’s problems – once the sauce is off the heat will add texture, flavour, mouthfeel and consistency. You can then judge whether or not you feel you need to season the sauce, but it’s unlikely you will.

Compound butter may look and sound fancy, but it’s actually very straightforward. For all intends and purposes, compound butter is literally just butter with something in it. In this instance, we’ll be adding a little garlic.

All you really have to do is allow the butter to warm enough that you can easily break it down with a fork, then add in a few cloves of crushed garlic, some black pepper and season if required.

You’ll then want to mash it all together and tightly wrap it in clingfilm, ideally creating a neat cylinder. Leave it to set in the fridge and slice a round off to top your steak when you serve.

Cooking Flat Iron Steak

Now you know what it is, you probably want to know a little more about cooking flat iron steak. After all, I assume that’s why you’re here!

The answer is really, really simple. Cooking flat iron steak is just like cooking any other piece of beef. It’s all about understanding the meat and knowing how you like it cooked.

As its popularity continues to increase, you might well find flat iron in the supermarket, but I can’t guarantee the quality or the generosity of the cut.

The size and quality of your cut are important because they affect the way you cook. The flat iron steak you see in this recipe was just under one inch thick and supposedly 200g. I didn’t weigh it, but I suspect it was substantially more generous than that.

When you’re cooking a high quality piece of meat like this, you’re looking at roughly four minutes per side. That will result in the pink, juicy meat we think of as medium rare. If you like your steak rarer or more well done, you’ll have to adjust accordingly.

The thickness of the meat is probably most important factor in working out the cooking time. Minor differences in the thickness of a piece of meat can make a huge difference to your cooking times.


A meat thermometer will substantially simplify this process. If you’re lucky enough to have one, you just need to cook the meat until it’s roughly 130-135F.

A well-oiled, well-heated pan on a medium-high setting will help you achieve a delicious, crispy crust. Patting the meat dry before you cook will also help in that regard.

You should season your meat with salt before you cook and can add pepper either before or after. I have read reports of pepper tasting when it’s added after, so you might want to experiment with both.

It’s absolutely worth throwing in a wedge of butter toward the end of the cooking process. Doing so during the last minute or two of the cook will impart all the wonderful flavour and creaminess of butter without running the risk of burning. It will also infuse the flavour of the garlic and herbs you’ll be adding at the same time!

Finally, it’s necessary to note the importance of resting the meat once it’s cooked. Resting allows the meat to relax, making sure it retains its moisture and ensures a juicier, tastier meal.

Resting times vary depending on the size of your piece of meat. In this instance, just four or five minutes should be enough.

Triple Cooked Fries

Triple cooked fries are a staple of many a menu in a fairly specific kind of restaurant. Think cafes, gastropubs and the upper end of harbourside restaurants.

When it comes to triple cooked fries, the name only tells us half the story. It tells us, of course, that the fries are cooked three times, but not how it is done. Nor does it tell us the benefit of doing so.

This quick run through of triple cooked fries will show you how it’s done and hopefully teach you a little bit about how it works as well.


I find triple cooked fries benefit from being cut into nice, thick pieces. The kind of pieces we might call chips here in the UK, a more appropriate name for something so chunky.

That chunkiness gives you a larger surface area. That’s what helps you build the crispiness that makes triple cooked fries what they are. The extra thickness lets you beat them up without compromising their structure, which in turn allows you to crisp them up even more.

The first step in triple cooking the triple cooked fries is to effectively blanch them in a large pan. You’ll be simmering them until they’re more or less totally cooked through, but instead of plunging them into cold water, you’ll be cooling them more gradually in the fridge.

Cooking and cooling the chips in such a way allows you to control the extent to which the inside is cooked without overcooking the outside. If you were to drop them straight into the fryer without first blanching them you’d end up either with raw potato inside or a blackened charcoal exterior.

This way, however, the inside is already perfectly cooked, so you only really have to worry about cooking the outside. This is where we’ll switch to the fryer to start building up the crispiness of the exterior.

The blanching process also tends to scuff and scar the outside, fluffing up the potato slightly and fraying its edges. Those gnarls and scrapes all provide even more surface area to crisp up when we fry our fries. We will do so for just a few minutes at roughly 140c.

We will again cool the fries down in the fridge and will then fry them one more time. This time, we will do so for just a couple of minutes at roughly 180c. This affords us another opportunity to crisp up those edges and turn these triple cooked fries into the awesome thing they were always supposed to be.

Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Chips

Easy Homemade Onion Rings

If you’re anything like me, you’ll have been looking for an easy way to make homemade onion rings for quite a while. As easy as I now know them to be, I always found homemade onion rings to be one of the more intimidating things to cook.

More to the point, far from being easy, my own homemade onion rings always seemed to turn out badly. The batter might be too thick or too dense or it may simply fail to cling to the onion altogether, leaving me with either a kind of crispy onion or one with only partial… crusting.

So what sets these easy homemade onion rings apart? What makes them simultaneously lighter and easier to achieve than those you’ll find in most other recipes?

Well, firstly, the batter requires only two ingredients: flour and soda water. Using soda water alleviates the need for baking soda, which helps to create the air bubbles which lead to a lighter, crispier batter.

Once we have combined roughly 2:1 flour and soda water to create a nice, thick batter, we can dip the onion rings first into plain flour and then into the batter, then fry them until crisp and golden brown at roughly 160c.

Similar Recipes & Useful Sides

Fish & Chips – This Beer Battered Fish & Chips recipe will teach you how to make triple cooked chips, beer batter, tartar sauce – from scratch, mayo included – and mushy peas.

Easy Toad in the Hole – If fish and chips is a wonderful English classic, then toad in the hole is perhaps the wonderful English classic. What could be more British and more delicious than tasty sausages in beautiful soft batter?

Pork Chop, Egg & Chips – A classic English combination!

Homemade Puff Pastry Sausage Roll Recipe – By my count, there are three real snack-time pastry classics. We’ve done pies, we’ll do pasties soon and then there’s the ever-humble sausage roll, beloved by all but the unpleasable.

Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Chips

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Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Chips

Flat Iron Steak Recipe with Easy Homemade Onion Rings & Triple Cooked Chips

This flat iron steak recipe teaches the basics of cooking flat iron steak and how to make easy homemade onion rings and triple cooked chips.
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Course Dinner, main, Main Course
Cuisine American, English
Servings 2


  • Deep Fryer


Compound Butter

  • 75 g Butter
  • 4 cloves Garlic
  • Black Pepper
  • Salt optional

Beef Jus

  • 500 ml Beef Stock
  • 1 tbsp Butter

Triple Cooked Fries

  • 4 lrg Potatoes ideally a starchy variety like russet
  • Salt

Onion Rings

  • 3-4 med Onions white
  • 2 cups Plain Flour
  • 1 cup Soda Water
  • Salt

Flat Iron Steak

  • 2 Flat Iron Steaks 1 inch thick
  • 2 cloves Garlic
  • Thyme optional
  • Butter
  • Salt
  • Pepper


Beef Jus

  • Gradually reduce the whole 500ml down until you have just enough liquid to serve two people, then, when ready to serve, remove from the heat and add a little butter, swirling it in by rotating the pan.

Compound Butter

  • Bring 75g butter to room temperature and add 4 cloves of crushed garlic and some black pepper. Mash them together, then roll the mixture in clingfilm and tie the edges, putting it back into the fridge to set.

Triple Cooked Fries

  • Peel your potatoes and chop them into thick cut chips, then simmer them in water until they're more or less cooked through. You want them cooked enough that they could passably be served as boiled potato without being soft or mushy. You need them to hold their form.
  • Cool the chips in the fridge and once cold, bring them back out and drop them into a fryer at about 140c, removing them once they're crispy and on the lighter end of golden brown. This should only take a few minutes.
  • Cool them back down again in the fridge and repeat the process when ready to serve, only this time using a higher heat. You'll want to cook them at roughly 170c this time around and only for a minute or two, removing them when golden brown and wonderfully crisp, then seasoning with salt.

Onion Rings

  • Peel your onions and slice them quite thickly, then cherry pick the bigger rings of onion from the outer layer and set them aside. Your mileage may vary on just how many onions you need for this, depending how many onion rings you want to serve and on their size.
  • Add half a cup of flour to one bowl and add one and a half cups to another. To the second, add enough soda water to create a nice, thick batter.
  • Dip your onion rings first into the flour, then into the batter, then fry them at around 150 – 160c for a few minutes until golden brown, turning them halfway if necessary. I find it easiest to do this in very small batches of 2-4.
  • When ready, season with salt and serve.

Flat Iron Steak

  • Make sure your steaks are at room temperature and pat them dry, then season them generously with salt and place them in an already-hot pan on medium-high heat.
  • Cook the steaks for roughly four minutes on each side. During the last couple of minutes, throw some butter into the pan along with a little garlic and any big, thick herbs – thyme or rosemary are solid choices, but are entirely optional – you might have lying around, then cook the beef in the butter, swirling it around the sides and spooning it over the top.
  • Rest the beef for 4 – 5 minutes and serve, topped with a slice of the compound butter you made earlier.
Keyword cooking flat iron steak, easy homemade onion rings, flat iron steak recipe, triple cooked fries

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