Saveur

Photo: Andre Baranowski

4  8-oz. flat iron steaks
Kosher salt and freshly ground black pepper,
   to taste
8 tbsp. unsalted butter, softened
3 tbsp. roughly chopped flat-leaf parsley
3 tbsp. roughly chopped chives
1 shallot, finely chopped
4 tbsp. canola oil

1. Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallots with a fork in a medium bowl. Season lightly with salt and pepper; cover with plastic wrap and set aside.

2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Pairing note The peppery 2005 syrah from Napa Valley's Kuleto Estate ($45) is big and earthy, with plenty of acidity and deep blackberry flavors that stand up to this steak.

SERVES 4

This article was first published in Saveur in Issue #119