One of our most popular steaks, if you haven't tried the flat iron, it is a must! This choice cut comes from the front shoulder blade and for years was just put into the grinder with the rest of the front shoulder. After research meat scientists found that the flat iron was actually the second most tender muscle in the entire beef next to the tenderloin, and the marbling is spectacular!
First I start with a seasoned cast iron pan, and bring up to temp around 375. Add a drizzle of olive oil (I like roasted garlic olive oil) then sprinkle steak with cracked black pepper and sea or kosher salt.
Right into the pan she goes! This sear should take about 3 to 4 minutes per side.
Reduce heat, then add fresh garlic cloves, rosemary, thyme, and 2 tablespoons of salted butter then baste for 2 minutes. Internal temp of a great steak is between 125 and 137 Ferin height for medium rare.
remove from heat and let rest!
Resting a steak is one the most important overlooked aspects to cooking great meat. this gives the steak a chance to recoup from the searing process and cool. it also is key to keeping the juiciness locked inside the steak instead of letting it seep onto the cutting board and all over the counter. I rest steaks for 15 minutes!