Flat Iron Steak with Herb Butter

  • Serves

    serves 4


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


  • 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


Step 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.

Step 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.

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