Flat Iron Pan Seared Steak Recipe
Try this Flat Iron Pan Seared Steak Recipe recipe, or contribute your own.
Try this Flat Iron Pan Seared Steak Recipe recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat your oven to 425 degrees.
- Add the olive oil to a cast iron pan and heat over medium high heat. When the oil shimmers, add in the sliced shallot with a pinch of kosher salt.
- Cook for 4-5 minutes, stirring until the shallots begin to crisp.
- Remove from the pan with a fork or tongs, leaving the oil in the pan. Set aside.
- Add the butter into the pan. Turn the heat to high. When the butter has melted, lay the beef in carefully so as to not splash the hot oil.
- Add in the rosemary on the side.
- After 2 minutes, using tongs, flip the beef. The beef should be nicely browned.
- Cook for 2 minutes, basting the steak with the rosemary butter from the pan. Then place the pan into the oven.
- Cook in the oven for 5-6 minutes, depending on your desired level of doneness.
- Remove from the oven and set on the stove. Flip with tongs and baste again.
- Remove the steak from the pan and set on the cutting board. Cover with foil and allow to rest for 5-10 minutes.
- Slice against the grain, top with the crispy shallots and roasted garlic.
- Serve hot and enjoy!
Resting meat before carving prevents rapid moisture loss, ensuring every slice retains its juices. Originally derived from the shoulder chuck, the flat iron cut features heavy internal marbling comparable to top-tier strip loin. Achieving a proper crust requires extreme heat management in heavy-bottomed cookware. Cast iron retains thermal energy efficiently, creating the necessary conditions for the Maillard reaction without overcooking the interior. Fresh herbs release volatile aromatic oils when introduced to hot fat, whereas dried rosemary lacks the moisture required to properly infuse the pan drippings. Start the shallots in cold oil rather than hot fat to render their sugars evenly without burning the edges. Cook the steak for precisely two minutes per side before transferring the skillet to an oven heated to 425 degrees. Sear the meat until the internal thermometer registers five degrees below your target temperature, accounting for carryover cooking during the resting phase. Slice the beef strictly perpendicular to the muscle fibers to shorten the strands and yield a tender bite. Top the finished slices with roasted garlic and crispy shallots just prior to serving.
