flat steak recipe
The Best flat steak recipe
Perfectly Seared Flat Steak with Garlic Butter
A juicy, perfectly cooked flat steak seasoned simply with salt and pepper, finished with a rich garlic butter sauce. Ideal for a quick yet impressive weeknight dinner.
🥘Ingredients
- 2 flat steaks (1.5–2 inches thick, ~12 oz each)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Pat steaks dry with paper towels. Season both sides generously with salt and pepper. -
2
Heat a skillet over high heat. Add olive oil and let it get very hot (about 3–4 minutes). Add steaks and sear for 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove steaks and let rest on a plate. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in parsley, lemon juice, and Dijon mustard. Pour sauce over steaks.
🔧Equipment
- Cutting board
- Sharp knife
- Skillet (cast iron recommended)
- Tongs
- Plate
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, marinate steaks in olive oil, garlic, and rosemary for 30 minutes before cooking.
- Use a meat thermometer to check doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
- Rest steaks for 5–10 minutes before slicing to retain juices.
Adjustments: {“vegetarian”:false,”gluten-free”:true,”dairy-free”:false}
Watch Video Of How Perfectly Seared Flat Steak with Garlic Butter Works
❓ Frequently Asked Questions About Perfectly Seared Flat Steak with Garlic Butter
What is the best way to prepare a perfectly tender flat iron steak?
To achieve a perfectly tender flat iron steak, start by brining the steak for 30 minutes to 2 hours (saltwater or dry brine) to enhance moisture and tenderness. Pat it dry thoroughly before seasoning with coarse kosher salt, black pepper, and a touch of garlic powder or smoked paprika. For searing, use high heat—cast iron or a heavy skillet—and cook the steak for 2-3 minutes per side for medium-rare (130–135°F internal temp). Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness.
How long should I cook a flat iron steak to reach the desired doneness?
Flat iron steaks cook quickly due to their thickness. For medium-rare (130–135°F internal temp), cook them for 2–3 minutes per side in a very hot pan. For medium (140–145°F), add 1–2 extra minutes per side. Use a meat thermometer for accuracy—remove the steak when it reaches the target temp, as it will continue cooking slightly during resting. Avoid overcooking, as it can make the meat tough.
Can I use a grill instead of a stovetop for cooking flat iron steak?
Yes, you can grill flat iron steak, but it requires careful attention to avoid overcooking. Preheat your grill to high heat (direct flame) and sear the steak for 2–3 minutes per side for medium-rare. For medium, increase time slightly. Use a meat thermometer to check doneness—grilling can be inconsistent, so internal temp is key. If grilling on indirect heat, add 1–2 extra minutes per side. Rest the steak before slicing.
What are the best sides to serve with flat iron steak?
Flat iron steak pairs beautifully with classic sides like roasted garlic mashed potatoes, creamy grilled asparagus, or crispy roasted sweet potatoes. A simple green salad with a tangy vinaigrette balances the richness. For a heartier meal, try honey-glazed carrots or buttered eggplant. A red wine reduction sauce or charred corn salsa also elevates the dish. Don’t forget a side of crusty bread for dipping!
How do I prevent my flat iron steak from drying out during cooking?
To keep your flat iron steak juicy, follow these steps: Pat it dry before seasoning—moisture prevents proper searing. Use a high-heat pan (cast iron or stainless steel) and cook over direct heat for a quick sear. Avoid moving the steak too much during cooking to maintain a crust. Let it rest for 5–10 minutes before slicing to redistribute juices. If using a grill, avoid overcrowding and cook in batches if needed. For extra moisture, finish with a butter or garlic butter sauce before serving.
