Description
This pan-seared flat iron steak, basted with butter, garlic, and fresh herbs is one of the best ways to prepare flat iron steak. It’s a simple, no-oven-needed recipe.
Ingredients
- A flat iron steak (avoid butterflied or thinly cut cuts, go for a thicker, whole piece instead)
- 1 tablespoon high-smoke point oil (I always recommend avocado oil)
- 1 teaspoon kosher Salt
- 1 teaspoon finely ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2–3 Garlic cloves
- 2–3 thyme or rosemary springs
Instructions
- Prepare the Flat Iron Steak: Start by patting the flat iron steak dry with paper towels. Then choose your salting method based on how much time you have and the flavor you’re going for. Option 1: In a hurry? Simply salt the flat iron steak and let it sit at room temperature for 45 to 60 minutes before cooking. This gives the meat time to reabsorb most of the moisture on its surface, which will make the steak taste better and help you get a nice crust. Option 2: If you’re not in a rush and want much deeper flavor and an amazing crust, salt the flat iron steak and leave it at least 4 hours uncovered on a rack in the refrigerator. For best crust and flavor, leave it overnight in the refrigerator. Important! Remove it from the refrigerator for at least 30 minutes before cooking the next day.
- Preheat the Pan: Heat a cast iron or stainless steel skillet over medium-high heat and let it sit for 2–3 minutes until it’s nice and hot. Add a high smoke point oil (refined avocado oil is a great choice), about two teaspoons or a tablespoon. Let the oil heat for another minute. By then, the pan should be at least 400°F (204°C), which is ideal for searing flat iron steak. While the pan’s heating up, season the flat iron steak all over with finely ground black pepper.
- Pan-Sear the Flat Iron Steak: Place the seasoned flat iron steak in a very hot skillet. Sear it, flipping every 30 seconds to build an even crust. Once the internal temperature reaches 90°F (32°C), reduce the heat to medium-low and move on to the next step.
- Baste the Flat Iron Steak: Add the butter to the pan along with a few garlic cloves and a sprig of thyme or rosemary. If your flat iron steak is thick, sear the edges while the butter melts. If it’s not, just wait for the butter to melt. Once the butter has melted, move the flat iron steak to the other side of the pan. Tilt the pan slightly to pool the melted butter, then use a spoon to baste the flat iron steak, keeping a steady rhythm for about 30 seconds on each side. Alternatively, pool the butter in one spot and place the steak directly in it and flip it every 30 seconds until it’s about 20–25°F (11–14°C) below your target doneness. Then take it out of the pan. And don’t forget to turn off the heat, you don’t want that butter to burn. You’ll need it in the next step.
- Let Flat Iron Steak Rest (Don’t skip this step!): After cooking, let your flat iron steak rest on a cutting board for about 5 minutes. If it’s a thicker cut, give it a bit more time, around 6 to 7 minutes. While it rests, the residual heat (known as carryover cooking) will finish the job, gently bringing the steak’s internal temperature up to your target doneness.
- Serve the Pan-Seared Flat Iron Steak: After resting, slice the flat iron steak against the grain to keep it as tender as possible. Don’t skip this, slicing the wrong way can make even a perfectly cooked steak less tender. Once it’s sliced, pour any leftover butter from the pan over the flat iron steak. If the butter has cooled down, just warm it up quickly. Finish it off with the fried garlic and herbs for the final touch.
Notes
