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
- 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.
- 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.