Flat iron steak topped with melting garlic herb butter.
SHOPPING: Flat iron comes from the chuck (shoulder) and is the second most tender cut after tenderloin. It should have the center line of connective tissue removed (most are sold this way now). Look for even thickness, about 1 inch, and good marbling. Flat iron is sometimes labeled 'top blade steak.'.
Compound butter can be made days ahead and refrigerated.
Ingredients
Scale
Measurement units
- 2 piece Flat iron steak, about 1 inch thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter, softened
- 2 clove Garlic cloves, minced
- 1 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- ¼ tsp Salt for butter
Ingredients
Scale
Measurement units
- 2 piece Flat iron steak, about 1 inch thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 4 tbsp Unsalted butter, softened
- 2 clove Garlic cloves, minced
- 1 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- ¼ tsp Salt for butter
Instructions
Make the compound butter
Mix softened butter with garlic, parsley, chives, and a pinch of salt. Roll in plastic wrap into a log. Refrigerate until firm, at least 30 minutes.
Ingredients
- butter (4 tbsp)
- garlic (2 clove)
- parsley (1 tbsp)
- chives (1 tbsp)
- salt (¼ tsp)
Sear the steak
Remove steak 30 minutes before cooking. Pat dry, season with salt and pepper. Heat cast iron over high heat. Add oil. Sear 3-4 minutes per side for medium-rare (130°F).
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- flat iron steaks (2 piece)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
Rest and serve
Transfer steaks to cutting board. Immediately top each with a thick slice of compound butter. Rest 5 minutes while butter melts. Serve whole or sliced against the grain.
Before you cook
Cook notes
- • SHOPPING: Flat iron comes from the chuck (shoulder) and is the second most tender cut after tenderloin. It should have the center line of connective tissue removed (most are sold this way now). Look for even thickness, about 1 inch, and good marbling.
- • Compound butter can be made days ahead and refrigerated.
- • Flat iron is sometimes labeled 'top blade steak.'
- • This cut benefits from not resting too long; the butter keeps it warm.
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