Pan-Seared Flat Iron Steak
This is an easy and tasty recipe but you must watch the steak as it has varying thickness throughout and requires different cooking times. I cook the flat iron steak very similar to the Bavette, in a cast-iron skillet with an array of seasonings. Use your favorites.
Course:
Main Course
Keyword:
beef, low carb, paleo friendly
Servings: 2 people
Ingredients
- 2 Moody’s flat iron steaks, 8 oz each
- 1 T canola oil
- 2 T butter
- 2 cloves garlic, minced
Your favorite steak seasoning or rub (I use St. Elmo’s)
- ½ T fresh rosemary
- ½ T Fresh thyme
Instructions
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Moderately season the steaks with the seasoning/rub on both sides.
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Heat a cast iron pan to medium high heat and then add the oil. Put the steaks in the pan and cook for 3-4 minutes.
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After 3-4 minutes, turn the steaks and add the butter, garlic, rosemary and thyme. Mix all together with a heat resistant spatula, flip the steaks to coat both sides then return the steaks to the uncooked side and continue for another 3-4 minutes depending on desired doneness. Baste the steaks a couple of times. Medium rare is about 135° but it will continue to cook while resting. Don’t cook beyond medium or you will be disappointed.
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After the steak has rested, thinly slice against the grain and serve.
Recipe Notes
Enjoy!
Suggested wine pairing: Try a Cabernet Franc. They are excellent with steak and will pair well with any red meat. You won’t be disappointed.
