• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    20 minutes

  • Cook time

    15 minutes

  • Total

    35 minutes

  • Amount

    4 persons

Flat iron steak

Did you know that flat iron steak is the name for a split blade steak? Blade steak is usually considered a type of braising meat. But for the flat iron steak, a whole blade steak is split lengthwise, with the hard sinew removed. This way, there is no need to braise the blade steak, although that is also a delicious preparation method, of course, in the Big Green Egg. This time we will grill the blade steak on the kamado as a flat iron steak — a delicious and quick way of cooking it. The result? You have to give it a try!



  • 1 split blade steak of approx. 800 g (grain fed)
  • 2 cloves of garlic
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 tbsp olive oil
  • Sea salt flakes


  • 1 clove of garlic
  • 1 cm red Spanish chilli pepper
  • 1 sprig of flat leaf parsley
  • 10 chive stalks
  • 100 g butter, at room temperature


  1. Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220 °C. Meanwhile, for the herb butter, peel the garlic and chop it finely. Finely chop the flesh of the chilli pepper. Pull off the parsley leaves and chop finely along with the chives. Mix the garlic, chilli pepper and herbs into the olive oil.
  2. Place the split blade steak on your worktop. Peel and finely chop the garlic. Remove the leaves from the thyme and the needles from the rosemary, and chop them finely. Mix the garlic and herbs through the olive oil and rub the blade steak all over with the herb oil. Sprinkle with salt and pepper.


  1. Place the blade steak on the grill and grill the meat for about 4 minutes; turn a quarter turn after about 2 minutes for a nice grill pattern. Close the lid of the EGG after each action.
  2. Turn the blade steak over and grill again for about 4 minutes. Turn again after about 2 minutes, until the meat has reached a core temperature of 52-53 °C; you can measure this with the Instant Read Thermometer.
  3. Let the blade steak, loosely covered with aluminium foil, rest for 5-10 minutes.
  4. Cut the blade steak into neat slices, sprinkle with sea salt flakes and serve with the herb butter and, if desired, a roasted onion and baked potato.

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