📝 About This Recipe
The flat iron steak, carved from the top blade of the chuck, is the hidden gem of the butcher's case, second only to the tenderloin in tenderness but far superior in deep, beefy flavor. This recipe elevates the cut using a high-heat sear to create a mahogany crust, finished with a decadent basting of aromatics and a dollop of homemade herb butter. It is a restaurant-quality meal that perfectly balances rustic charm with culinary sophistication.
🥗 Ingredients
The Steak
- 2 pieces Flat Iron Steaks (8-10 oz each, at room temperature)
- 2 teaspoons Kosher Salt (coarse grain preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Garlic Herb Compound Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1 teaspoon Fresh Thyme (finely minced)
- 2 cloves Garlic (pressed or finely grated)
- 1/2 teaspoon Lemon Zest (for a bright finish)
- 1 pinch Flaky Sea Salt (for finishing)
Pan Aromatics
- 2 tablespoons Unsalted Butter (cold)
- 3 cloves Garlic (smashed whole)
- 3 pieces Fresh Thyme Sprigs (whole)
- 1 piece Fresh Rosemary Sprig (whole)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 30-45 minutes before cooking to allow them to come to room temperature; this ensures even cooking throughout.
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2
In a small mixing bowl, combine the 4 tablespoons of softened butter, minced rosemary, minced thyme, grated garlic, and lemon zest. Mix thoroughly with a fork until well combined. Set aside.
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3
Using paper towels, pat the steaks extremely dry on all sides. Moisture is the enemy of a good sear.
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4
Season the steaks aggressively with kosher salt and freshly cracked black pepper on both sides and the edges. Press the seasoning into the meat with your palms.
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5
Place a heavy cast-iron skillet over high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the bottom of the pan.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with a spatula to ensure full contact with the pan.
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7
Sear the first side undisturbed for 3 to 4 minutes until a deep, dark brown crust (the Maillard reaction) has formed.
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8
Flip the steaks. Immediately add the 2 tablespoons of cold butter, the smashed garlic cloves, and the whole herb sprigs to the pan.
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9
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot, aromatic butter for the remaining 3-4 minutes of cooking.
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10
Use an instant-read thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Transfer the steaks to a warm plate or cutting board. Top each steak with a generous dollop of the prepared compound butter and tent loosely with aluminum foil.
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12
Allow the steaks to rest for at least 8-10 minutes. This allows the juices to redistribute and the compound butter to melt into the crust.
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13
Identify the grain of the meat and slice the steak against the grain into 1/2-inch thick strips to ensure maximum tenderness.
💡 Chef's Tips
Always use a cast-iron skillet for steaks as it retains heat better than any other material, resulting in a superior crust. Do not overcrowd the pan; if your skillet is small, cook the steaks one at a time to prevent steaming. If the butter in the pan begins to turn black or smell burnt, slightly reduce the heat to medium-high. Flat iron steaks have a very distinct grain; slicing against it is the difference between a melt-in-your-mouth bite and a chewy one.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the herb butter drippings. Pair with a bold Red Wine like a Cabernet Sauvignon or a Malbec to complement the rich beef flavor. Add a side of honey-glazed roasted carrots or charred broccolini for a pop of color and nutrition. A simple arugula salad with lemon vinaigrette and shaved parmesan provides a bright, acidic contrast to the heavy meat.