Feb 9, 2010

Flat Iron Steak with Herb Butter

The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called maītre d' butter.

Credit: André Baranowski

SERVES 4

INGREDIENTS

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

INSTRUCTIONS

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.

This article was first published in Saveur in Issue #119

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Ratings & Reviews (12)

by jayanthid on 2009-03-26

This couldn't be an easier steak to make, and the herb butter is the perfect coup de gras.

by k_sue61 on 2009-08-17

This is an amazing recipe for Flat Iron steak. However, it is the original recipe of the amazing Chef Thomas Keller.
It is very easy. And if you follow the recipe to a T you will love the results. I make it often.

by mariecher on 2009-10-16

Exactly what cut is a flat iron steak...
thanks!

by dafoxfl on 2009-10-17

mariecher, the flat iron steak is a specialty cut that may not be available everywhere. It is usually part of the top blade roast and was supposedly "discovered" by the University of Florida meat lab. The taste is similar to a sirloin but the texture is tender like a fillet. Here in Florida it usually sells for $5.99 to $6.99 a pound.

by mknight on 2009-10-17

sorry but I cant read any of the recipes on your site. something changed in the format about a month ago and hasn't been attended to.

by cameronmsmith on 2009-10-17

Dafoxfl was more kind to Mariecher than I will be: Note to Maricher, you are supposedly "on-line" to look at this recipe and "review" it! Instead of wasting our time and space in the "REVIEW" section by asking what a flat-iron steak is, why don't you just look it up on-line? It wouldn't take more than 2-3 minutes to find the answer and read it!

by tsquick on 2009-10-19

We grew up on flat iron roasts! Gene, our neighborhood butcher always saved our weekly roast for mom. She roasted it medium rare with a sprinkling of salt & peppr. The entire cut included a soft grisle that ran down the center which was our favorite part! Recently, Anne Burelle ("Secrets of a Restaurant Chef") prepared a marinated flat iron. The center grisle was removed, though. It's not everyone's cup of tea but these two recipes brought back a pleasant childhood memory.

by RX2BHEALTHY on 2009-10-19

The herb butter suggested is very plain and basic. I found Meyenberg goat butter in Saveur marketplace and used instead. UNBELIEVEABLE flavor! It gave the recipe a creamy consistency and easily melted over the steak. The remaining goat butter was used in combination with blue cheese, frozen, and will be used for my next dinner party!

by wledge on 2010-02-02

To Cameronsmith, there's nothing wrong with asking what a flat iron steak is. I'm surprised that you would object. This is a food site, after all, and anyone is free to either answer a reader's question or not. Obviously you would not have to answer the reader's question, but you should allow others to answer if they wish without such harsh criticism.
As far as herbed butter, I find that the herbed butter sold by the Irish buttermaker Kerrygold to be superb for almost every occasion.

by john kenworthy on 2010-02-02

Flat iron steak is unknown to many,(I have moved twice to new areas of the country) I have had to educate numerous meat markets and customers ( I have recently started working in an upscale grocery store) what "Flat iron steak" is.
If you have been lucky enough to have enjoyed this wonderful cut of meat, you can appreciate what I am saying!!

by jackie maxwell on 2010-09-15

cameronmsmith ,
cranky, cranky, and not nice. if you think that asking a question is wasting "your" time, say that. IF you want to be rude, that is.
do not include me when you say "our time". i do not share your opinion.

by SCHROCKNIK on 2013-02-25

Cameronmsmith, your bilious and arrogant criticism of mariecher was totally unnecessary and consumed twice as much space and time as her question. Several of us benefited from others' replies, but not yours. Methinks you could have benefited from a strong laxative. Chill!

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