Flat Iron Steak: A Simple Recipe for Restaurant-Quality Results
The flat iron steak, sometimes called the butler's steak, is a hidden gem among cuts of beef. It's incredibly flavorful, surprisingly tender, and remarkably affordable. This recipe will guide you to achieving perfectly cooked, juicy flat iron, worthy of a Michelin-starred restaurant – all from the comfort of your own kitchen.
Understanding the Flat Iron Steak
Before we dive into the recipe, let's understand why this cut needs a bit of extra attention. The flat iron steak has a naturally tough grain that runs in one direction. Cutting against the grain after cooking is crucial for optimal tenderness.
Key Characteristics:
- Flavorful: Known for its rich, beefy flavor.
- Affordable: Often less expensive than other popular steak cuts.
- Lean: Relatively lean, so it's important to cook it properly to avoid dryness.
- Tough Grain: Requires cutting against the grain for optimal tenderness.
Ingredients:
- 1 (1-inch thick) flat iron steak (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 1 tablespoon butter (optional, for added richness)
- Fresh herbs (rosemary, thyme, or parsley), chopped (optional, for garnish)
Instructions:
Step 1: Prepare the Steak
- Pat the steak dry with paper towels. This is crucial for a good sear.
- Season generously with salt and pepper on both sides. Don't be shy with the salt!
- If using, add the minced garlic to one side of the steak.
Step 2: Sear the Steak
- Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium-high heat until shimmering.
- Carefully place the steak in the hot skillet. Let it sear undisturbed for 3-4 minutes per side, until a nice brown crust forms. This is essential for flavor and texture.
Step 3: Finish Cooking in the Oven (Optional)
For a more evenly cooked steak, transfer the skillet to a preheated oven at 400°F (200°C). Cook for another 5-7 minutes for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy:
- Rare: 125°F (52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C)
Step 4: Rest and Slice
- Once cooked, remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Against the Grain: Slice the steak thinly against the direction of the muscle fibers (you'll see the grain running lengthwise). This is the key to making the flat iron steak exceptionally tender.
Step 5: Serve
- If using butter, add it to the hot skillet after removing the steak and swirl it around to create a pan sauce.
- Serve the sliced steak immediately, drizzled with the pan sauce (if made) and garnished with fresh herbs.
Tips for Success:
- Room Temperature: Let your steak sit at room temperature for 30 minutes before cooking for more even cooking.
- Don't Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent proper searing. Cook in batches if necessary.
- Meat Thermometer: Invest in a reliable meat thermometer for accurate cooking.
Serving Suggestions:
This versatile steak pairs well with a variety of sides, including:
- Roasted potatoes
- Asparagus
- Garlic mashed potatoes
- Salad
Enjoy your delicious, restaurant-quality flat iron steak! Remember to share your culinary creations using #FlatIronSteakRecipe.
