Flatiron Steak with Herb Butter

When you think of all the different ways you can prepare a steak, sometimes the simplest are the best. This simple recipe has got to be my favorite. It takes very little time and the flavors are spectacular. The one thing you really need to do though, is learn to test the doneness of your steak by touch. The times in the recipe are longer than I’ve had to cook it.

Flatiron Steak with Herb Butter

INGREDIENTS:

  • 4 10-ounce flatiron steaks
  • kosher salt and freshly ground black pepper
  • canola oil
  • 4 tablespoons (2 ounces) unsalted butter
  • 2 cups shallots, chopped
  • 2 teaspoons minced thyme
  • 4 1/2-inch-thick rounds Maitre d’Hotel Butter

METHOD:

  1. Preheat the oven to 450 degrees F.

  2. Generously season both sides of the steak with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook.

  3. Place two large skillets over high heat. Add 1/8 inch of canola oil to each skillet and heat until hot. Add 2 steaks and 1 teaspoon of butter to each skillet, reduce the heat slightly, and cook for about a minute to brown the first side. Turn the steaks over, tilt the skillet, and use a spoon to baste the meat as it sautes on the second side. When the second side of the steak has browned, but the steak is still quite undercooked, drain off any excess fat. Scatter half the shallots, thyme, and remaining butter around the steaks in each skillet and stir to combine. After 2 or 3 minutes, when the steaks are cooked to rare, transfer them to a small baking sheet. Continue to cook the shallots until they have softened but have not browned, 1 to 2 minutes.

  4. Spoon the shallots over the steaks and place the baking sheet in the oven for about 5 minutes, or until the steaks are cooked to medium-rare. Place a round of maitre d’hotel butter on top of each steak and return to the oven just until the butter begins to melt.

Maitre d’Hotel Butter

INGREDIENTS:

  • 6 tablespoons (3 ounces) unsalted butter, at room temperature
  • 1 1/2 teaspoons chopped Italian parsley
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon kosher salt, or to taste

METHOD:

  1. Put the butter in a small bowl and stir with a spoon or stiff spatula until smooth. Add the remaining ingredients and stir to combine.

  2. Cut a piece of plastic wrap and form the butter into a rough log about 4 inches long, about 2 inches from one end of the plastic wrap. Roll up the butter in the plastic, then twist the ends to form a compact log about 1 1/4 inches in diameter. (The butter can be stored in the refrigerator for a few days or frozen, well wrapped, for up to 2 months.)

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