Background and History
Flat iron steak, also known as butler’s steak or oyster blade steak, is a flavorful cut of beef from the shoulder area of the cow. It became popular in the early 2000s when researchers at the University of Nebraska and the University of Florida discovered a method to extract the tough connective tissue from the cut, making it more tender and enjoyable.
The wine sauce adds a sophisticated touch to this dish, enhancing the natural flavors of the steak. Wine sauces have been a staple in culinary traditions for centuries, often used to elevate the taste of meats and create a delicious finishing touch.
Ingredients
- 2 flat iron steaks (about 1 pound each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup red wine (such as Merlot or Cabernet Sauvignon)
- 1/4 cup beef broth
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Prepare the Steaks
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- Season both sides of the flat iron steaks generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
Sear the Steaks
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- Once the skillet is hot, add the steaks and sear for about 4-5 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Make the Wine Sauce
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- Remove the steaks from the skillet and set them aside to rest.
- In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer and reduce by half, which should take about 5-7 minutes.
Finish the Dish
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- Once the sauce has reduced, stir in the butter until melted and well combined.
- Return the steaks to the skillet, turning them to coat in the wine sauce.
- Let the steaks warm through in the sauce for a minute or two.
Serve
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- Transfer the steaks to a serving platter and pour the wine sauce over the top.
- Garnish with chopped parsley if desired.
Nutrition Facts
- Serving Size: 1 steak
- Calories: 400
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 350mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 35g
Notes
- Flat iron steak is best cooked to medium-rare or medium doneness for optimal tenderness and flavor.
- Make sure to let the steaks rest for a few minutes before slicing to allow the juices to redistribute evenly.
Allergy Warning
This recipe contains beef and dairy (butter). It may not be suitable for individuals with allergies to these ingredients. Additionally, if you have a sensitivity to alcohol, you may want to omit the red wine from the sauce.
What is the best cooking method for flat iron steak?
The best cooking method for flat iron steak is to either grill or pan-sear it. These methods allow you to quickly cook the steak at high heat, which helps to develop a flavorful crust while keeping the interior tender and juicy.
What wine goes with flat iron steak?
A medium to full-bodied red wine pairs well with flat iron steak. Options like Cabernet Sauvignon, Merlot, Malbec, or Syrah complement the richness of the steak and enhance its flavors.
Does flat iron steak need to be marinated?
While flat iron steak is naturally flavorful and tender, marinating it can enhance its taste and tenderness further. However, it’s not necessary, especially if you prefer the pure taste of the beef.
Is flat iron steak tender or tough?
Flat iron steak is known for its tenderness compared to other cuts from the chuck. It’s relatively tender with good marbling, but it’s still recommended to cook it to at least medium-rare for the best texture.
Why is flat iron steak so expensive?
Flat iron steak was once considered a less desirable cut, which kept its price lower. However, as its popularity has grown due to its tenderness and flavor, the demand has increased, leading to a rise in price.
What is flat iron steak best used for?
Flat iron steak is best used for grilling, pan-searing, or broiling. It’s versatile and can be served as a standalone dish or sliced and added to salads, tacos, sandwiches, or stir-fries.
How long to pan fry flat iron steak?
Pan-frying a flat iron steak typically takes about 4-5 minutes per side for medium-rare, depending on the thickness of the steak and the desired level of doneness.
Why is flat iron steak so cheap?
Flat iron steak used to be considered an underutilized cut, which resulted in its lower price. As its popularity has grown and it’s become more recognized for its tenderness and flavor, the price has increased but is still generally lower than premium cuts like ribeye or filet mignon.
What is another name for flat iron steak?
Flat iron steak is also known as butler’s steak or oyster blade steak in some regions.
What is the closest thing to a flat iron steak?
The closest alternative to flat iron steak would be flank steak or skirt steak. These cuts have similar texture and flavor profiles, although they may require different cooking methods and techniques to achieve optimal tenderness.
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