Pan Seared Flat Iron Steak with Garlic Herb Butter
Flat Irons are a newer cut of steak from the chuck portion of the animal. Instead of cutting this area as a roast, or using it as ground beef, we’ve learned to cut a steak, and provide it to you at a great price. Watch Heather show you how to perfectly pan sear this steak and top it with a delicious Garlic Herb Butter.
Heat a sauté pan to medium heat and add the 1 Tbsp. of butter & olive oil.
Season the Flat Ion steaks with the Ultimate Steak & Roast Rub.
Once the pan is heated add the steaks and pan sear for about 4-5 minutes on each side. Serve at medium doneness (145F).
While the steak is cooking, use an electric mixer to mix together all of the Garlic Herb Butter ingredients, until thoroughly combined. If desired, make ahead of time and refrigerate for a firmer texture.
Once your Flat Iron steaks are done, remove from the heat and let it rest or two minutes. Top steaks with the herb butter.
Get more great recipes at lakegenevacountrymeats.com
While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!
- Bordeaux, France
- Napa, California
- Columbia Valley, Washington
Pairs great with:
- Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled