This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. Carefully flip the steak, placing it in a different section of the skillet. Our method involves just three things: kosher salt, a fresh steak and a cast-iron skillet. Feeling fancy? When cooking steak to your desired doneness, a meat thermometer is your best friend. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. A meat thermometer should read 130°F. If you buy something through our links, we may earn an affiliate commission. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. After 3-4 minutes, turn the steaks and add the butter, garlic, rosemary and thyme. Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. In a small bowl, stir together the olive oil, garlic, … This is a super flavorful rub with a Southwest taste for flat iron steak. If you follow this recipe exactly, you will end up with a PERFECTLY cooked flat iron steak. This produces a flavourful cut that is a bit tough because it contains a gristly fascia membrane unless removed. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Home Gear Stovetop Cookware Skillet Cast-Iron Skillet. Have your hood fan on high—there will be some smoke. Then, pat your steak dry with paper towels and sprinkle the remaining teaspoon of salt in the bottom of the skillet. If using an instant-read thermometer, insert into side of steak. It’s also a good idea to turn your kitchen vent or fan on. Pat both sides of steak dry again. When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak … You’ll want to preheat your pan over high heat for 4-5 minutes, or until very hot. Get recipes, tips and NYT special offers delivered straight to your inbox. Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. Cook for a … Classic Dishes You Should Master (If You Haven’t Already). Instead, you should salt the pan (not the meat) and flip the steak early and often. It is important that … The other key to a delicious steak is heat. Try to cook it in whole pieces, medium doneness, and let it rest for a few minutes before cutting. The other key to a delicious steak is heat. It’s simple but results in what should be some of the best steak you have ever tasted. You’ll want to preheat your pan over high heat for 4-5 minutes, or until very hot. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine. Let the steak rest for 10 minutes before cutting in. Once you’ve mastered steak, try these other cast-iron skillet recipes. Flat Iron steaks are tender and juicy cuts of steak that are great for grilling. Remove steak to a cutting board and tent lightly with foil. If using pepper, add it now. The Flat Iron steak comes from the Top Blade area of chuck. Preheat a gas griddle or cast iron pan over medium-high heat, and lay down a bit of oil in the pan or on the griddle. Place the Steak in the Hot Skillet. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Place the steak inside of a large resealable bag. A good cast iron pan is thick, heavy, and designed to hold on to heat for a long, … Prepping the meat and pan takes a little effort, but the cook time is short and sweet since you’re using such an extreme temperature. Subscribe now for full access. https://www.ourlifetastesgood.com/2018/06/cast-iron-flank-steak.html Want to know how to cook the perfect steak in a cast iron skillet? With the gristle gone, the cooking time is lower and you can throw it on the grill like any other steak. Taste of Home is America's #1 cooking magazine. It normally has been cut into roasts. Nick Michel and Joe Heitzeberg of Crowd Cow talk about flat iron steaks and why butcher's often love to take this relatively unknown cut home. This cast iron steak recipe is pre-heated the oven first and finished off with herb butter mixture . If you’ve never cooked steak before, it can be a little intimidating. After it’s been turned a few times, sprinkle in two pinches salt. https://www.yeprecipes.com/img-pan-seared-cast-iron-flat-iron-steak-69.htm When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. Press down gently to ensure even contact between steak and pan. Here's the best technique for achieving a perfectly cooked (crusty on the outside and juicy on the inside) and flavorful steak every time using only a skillet and your oven. In total, the steak should be in the pan for less than 5 minutes, depending on your desired doneness. Some preferred the cast-iron skillet than pan-sear because of its heat-retention properties. Leftovers? Season the steak with the grill … But if you cut it just right, removing the gristle as you go, you end up with a flat iron steak. In fact, we opt only for salt—just make sure that it’s kosher. A thermometer inserted in the thickest part of the meat should read: Keep in mind that the steak will continue to cook a little bit after it’s been removed from the pan, so aim for a few degrees shy of your desired temperature. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Cast Iron Steak. Note: Every product is independently selected by our editors. Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. Flat iron steaks are tender, beefy, well-marbled and full of protein. Heat oil in a cast iron skillet over medium-high heat until it is very hot. 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