Flat iron steak with garlic-herb butter and roasted mushrooms.
SHOPPING: Look for flat iron with the connective tissue already removed. Even thickness (about 1 inch) is ideal. This cut has good marbling and should show white streaks throughout the red meat. The pan sauce takes 5 minutes; it's not a project.
Roasted garlic keeps refrigerated for a week. This preparation makes flat iron a legitimate dinner party cut.
Ingredients
Scale
Measurement units
- 1 ¼ lb Flat iron steak
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 1 head Head of garlic for roasting
- 5 tbsp Unsalted butter, softened
- 2 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- 1 tsp Fresh thyme leaves
- 2 tbsp Shallot, minced
- ½ cup Beef stock
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 1 ¼ lb Flat iron steak
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 1 head Head of garlic for roasting
- 5 tbsp Unsalted butter, softened
- 2 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- 1 tsp Fresh thyme leaves
- 2 tbsp Shallot, minced
- ½ cup Beef stock
- ¼ tsp Salt for sauce
Instructions
Dry the brine
Season steak with salt. Refrigerate uncovered on rack 12-24 hours.
Ingredients
- flat iron (1 ¼ lb)
- salt (1 tsp)
Roast the garlic and make butter
Cut top off garlic head, drizzle with oil, wrap in foil. Roast at 400°F for 40 minutes until soft. Squeeze out cloves and mash. Mix half into softened butter with parsley, chives, and thyme. Roll in plastic and chill.
Ingredients
- garlic (1 clove)
- butter (4 tbsp)
- parsley (1 tbsp)
- chives (1 tbsp)
- thyme (1 tsp)
Sear the steak
Remove steak 30 minutes before cooking. Pat dry, season with pepper. Heat cast iron over high heat, add oil. Sear 3-4 minutes per side for medium-rare (130°F). Transfer to rest.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- pepper (½ tsp)
- oil (2 tbsp)
Make the pan sauce
Reduce heat to medium. Add 1 tbsp butter and shallot. Cook 1 minute. Add stock and scrape up fond. Reduce by half, 3-4 minutes. Season to taste.
Equipment
- cast iron skillet
Ingredients
- butter (1 tbsp)
- shallot (2 tbsp)
- stock (½ cup)
- salt (¼ to taste)
Add the final drizzle
Top steaks with compound butter. Drizzle pan sauce around. Garnish with remaining parsley.
Ingredients
- parsley (1 tbsp)
Before you cook
Cook notes
- • SHOPPING: Look for flat iron with the connective tissue already removed. Even thickness (about 1 inch) is ideal. This cut has good marbling and should show white streaks throughout the red meat.
- • Roasted garlic keeps refrigerated for a week.
- • The pan sauce takes 5 minutes; it's not a project.
- • This preparation makes flat iron a legitimate dinner party cut.
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