FLAT IRON STEAK WITH CABERNET SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)
Quick, 45-minute marinade steak, pan-seared with cast iron, finished in oven directly on cast iron skillet.
Provided by Grif
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h22m
Yield 2
Number Of Ingredients 8
Steps:
- Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
- Heat olive oil in a cast-iron skillet over high heat.
- Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
- Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
- Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
- Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 42.8 g, Cholesterol 73.4 mg, Fat 15.2 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 4.5 g, Sodium 2961.1 mg, Sugar 28.1 g
STEAK ESSENTIALS: BAKED FLAT-IRON STEAK & VEGGIES
This is a great-tasting way to bake a flat iron steak, and the pineapple/olive oil/rosemary marinade just takes it over the top. I like to serve this in the same skillet that I baked the potatoes in, but the presentation is totally up to you. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 2h45m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. THE MARINADE
- 3. Gather your Ingredients (mise en place).
- 4. Add all the ingredients for the marinade into a bowl, or large Ziploc bag.
- 5. Chef's Tip: Before you put the rosemary sprig in the marinade, wack it a few times with the side of a kitchen knife to bruise it. This will help to release its fragrance into the marinade.
- 6. Use a paring knife to poke holes in the steak.
- 7. Add the steak to the marinade, and thoroughly mix.
- 8. Place in the refrigerator for two hours... no longer.
- 9. Chef's Note: Flat Iron steak : Flat iron steak, also known as a butler's steak or blade steak, is a cut of beef that originates in the shoulder of the cow and is sliced along the grain of the muscle. Typically, it is less tender then some other cuts of beef; however, is has a very deep flavor, and because of this it can be cooked in a variety of ways; including baking in the oven.
- 10. Chef's Tip: A little acid goes a long way: Because of the tougher nature of the flat iron steak, we're doing an acidic marinade. I tried wine, vinegar, tomatoes, and several other bases for the marinade, but I finally settled on the sweet and mellow flavor of pineapple juice. We're then adding a few aromatics (garlic, rosemary), and some olive oil, to help the flavors penetrate the meat. You could try other aromatic combinations; however, just make sure that the herbs are fresh, not dried. Fresh oregano and thyme would be good places to start.
- 11. Chef's Tip: It's all in the timing: Marinades are a good thing; however, you can have too much of a good thing. When you put the steak into the marinade, set a timer for two hours. Any longer than that, and the outer layers of the steak will begin to become mushy. Any less than that, and the marinade will not have enough time to do its thing.
- 12. Chef's Tip: It's all in the temperature: Cooking temperature is critical to his cut of steak. Too high, and it will dry out... too low and it will take forever to cook. I found that for the recipe 350f (175c) is the magic number for the steak, and 475f (245c) for the veggies.
- 13. THE VEGGIES
- 14. Place on rack in the upper position, and one rack in the middle position, and preheat the oven to 475f (245c).
- 15. Chef's Note: Pick up some of your favorite veggies... the kind that can take the heat, and then cut into similar thick pieces.
- 16. Mushrooms.
- 17. Red Potatoes.
- 18. Sweet Potatoes.
- 19. Chef's Note: You could cut up some carrots, radishes, and maybe throw in some cherry tomatoes. Have some fun.
- 20. Toss the veggies with the oil, rosemary, salt and pepper.
- 21. Chef's Tip: In an attempt to cut down the cooking time, I tried parboiling the veggies before baking, but that just made them too mushy.
- 22. Place the veggies into a large, ovenproof skillet, or baking tray lined with foil.
- 23. Place on the upper rack of the preheated oven, and bake until they begin to crisp, about 24 - 26 minutes.
- 24. Remove from the oven, and toss.
- 25. Lower the heat of the oven to 350f (175c).
- 26. Remove the steak from the marinade, and place on a parchment-lined baking sheet.
- 27. Place on the middle rack of the oven, and return the veggies to the upper rack.
- 28. Bake the steak: 10 minutes for rare 12 minutes for medium rare 15 minutes for medium 20 minutes for well done Note: Your times may vary, depending on the calibration of the oven.
- 29. Remove the steak and veggies from the oven, and allow the steak to rest for 10 minutes.
- 30. PLATE/PRESENT
- 31. Slice against the grain, place on the veggies, and serve. Enjoy.
- 32. Keep the faith, and keep cooking.
PERFECT FLAT IRON STEAK
This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection.
Provided by Cocina JNOTS
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 2h28m
Yield 6
Number Of Ingredients 10
Steps:
- Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
- Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 0.8 g, Cholesterol 103.2 mg, Fat 23.1 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 7.5 g, Sodium 291.7 mg, Sugar 0.1 g
FOOLPROOF FLAT IRON STEAKS
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Provided by Anonymous
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour.
- Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes.
- Remove steaks from bag and discard marinade.
- Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 4.2 g, Cholesterol 154.8 mg, Fat 36.4 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 11.5 g, Sodium 376.1 mg, Sugar 2.4 g
BEEF ESSENTIALS: OVEN FINISHED FLAT-IRON STEAK
In all of the restaurants that I worked in; including steak houses, this is the way we cooked steaks... Started on a grill, or pan, and finished in the oven. It got to the point after I had cooked so many steaks, I did not need an instant-read thermometer to tell when a steak was ready. It was all about time, and a good...
Provided by Andy Anderson !
Categories Beef
Time 50m
Number Of Ingredients 6
Steps:
- 1. PREP/PREPARE
- 2. You will need a good heavy-bottom, oven-proof pan.
- 3. Gather your ingredients (mise en place).
- 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
- 5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
- 6. Allow to rest for 30 - 40 minutes... let it come up to room temperature.
- 7. Chef's Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
- 8. Place a dry pan over high heat.
- 9. Just before placing the steak in the pan, add the salt.
- 10. Chef's Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
- 11. Add the steak to the hot pan... you should hear a nice satisfying sizzle.
- 12. After 3 - 4 minutes, flip, and allow to cook for an additional 2 - 3 minutes.
- 13. Add the butter to the top of the steak.
- 14. Place the pan into the oven, and bake until medium rare, about 8 - 10 minutes.
- 15. Chef's Note: If you are using an instant-read thermometer, it should read 120f - 130f (50c - 55c). You can cook it longer or shorter; depending on your individual tastes.
- 16. Remove from the oven, tent with some foil, and let it rest for 5 - 6 minutes. This will allow the juices to redistribute.
- 17. PLATE/PRESENT
- 18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
- 19. Keep the faith, and keep cooking.
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