Flat iron steak

Restaurant Flat Iron Steak Recipe

For this type of cut, this Restaurant Flat Iron Steak Recipe is better than you’ll get anywhere. It’s that good.

2 flat iron steaks 6-8 oz, out of fridge for 20 minutes

1/2 tsp salt

1/2 tsp white pepper

2 TB olive oil

1/2 cup Frey natural red wine

1/2 tsp dried thyme

1/2 tsp minced garlic

Pint of shitake mushroom caps

Spray pan with cooking spray and add olive oil. Heat until the oil just begins to smoke salt/pepper one side of steaks and sear salt side down for two minutes. Salt/pepper bare top of steaks and flip over, searing for two minutes remove to plate and cover.

Deglaze pan with wine, Turn down to medium high and scrape bits off bottom of pan

Add thyme and garlic. Reduce by 1/3 and add mushrooms. When liquid is reduced by half, add steaks back in and cover for 5 minutes. Put on serving plates to rest for 5 minutes before serving with a side vegetable and garlic bread. Enjoy Restaurant Flat Iron Steak Recipe!

Flatiron steak comes from a top blade shoulder cut in an area typically tough to make tender. Nestled in that area, researchers discovered the flatiron, a very lean, tender cut from that part of the shoulder. It was also known by some as the butler’s cut.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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