FLAT IRON STEAK CAST IRON RECIPES

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HOW TO COOK THE PERFECT FLAT IRON STEAK IN CAST IRON - THE ...



How to Cook the Perfect Flat Iron Steak in Cast Iron - The ... image

A simple guide to cooking the perfect flat iron steak in a cast iron pan. Nothing fancy here, just simple melt-in-your-mouth flat iron steak.

Provided by Suzie J.

Categories     Main Course

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 6

1 1.25 pound Flat Iron Steak
3 Tbsp Fresh Rosemary (chopped)
2 Tsp Salt ( kosher, or fine salt)
1 Tsp Finishing Salt (or course salt (for a crunchier crust))
2 Tsp Black Pepper (fresh ground)
2 Tbsp Light Olive Oil

Steps:

  • Pat the steak dry with a clean paper towel (be sure to get both sides).
  • Season the Steak:
  • Marinate + Bring to Room Temperature :
  • To Cook the Flat Iron Steak:
  • To Rest the Steak:
  • To Slice the Steak:

Nutrition Facts : ServingSize 0.33 of steak, Calories 267 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 29 g, SaturatedFatContent 4 g, CholesterolContent 1 mg, SodiumContent 6980 mg, FiberContent 2 g, SugarContent 1 g

BEST REVERSE SEAR STEAK RECIPE - HOW TO MAKE ... - DELISH



Best Reverse Sear Steak Recipe - How To Make ... - Delish image

If you've got the time to craft the perfect piece of meat, this Reverse Sear Steak is the best method for the juiciest, most tender steak.

Provided by DELISH.COM

Categories     low-carb    low sugar    nut-free    date night    Valentine's Day    weeknight meals    dinner    meat    roasted

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 8

1

2"-thick rib eye steak (about 14 oz.)

Kosher salt

Freshly ground black pepper

Canola oil

2 tbsp.

butter

3

cloves garlic, crushed

2

sprigs rosemary

Flaky sea salt

Steps:

  • Preheat oven to 225°. Season steak generously with salt and pepper. Transfer steak to a wire rack set in a sheet tray and roast for 50 to 55 minutes, until internal temperature of steak is 125° for medium rare. (If you prefer a more well done steak, adjust timing as necessary for temperature.)  In a medium cast iron skillet over medium-high, heat oil until almost smoking. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 1 minute per side. Reduce heat to medium low and add butter, garlic, and rosemary to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Make sure that the rosemary and garlic are submerged in the butter; this will help their flavors meld together. If the steak has any excess fat around the sides, use tongs to hold up the steak on its side and render out the fat.  Transfer steak onto a cutting board and let rest about 10 minutes to lock in the juices.  Slice on a bias against the grain, sprinkle with flaky salt and more pepper.

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