We were more than satisfied with this delicious dinner. While the recipe says the serving size is for two, I served the flat iron steaks to my family of 4 with the radishes, the sauteed radish greens and a salad. High praise from him! I think the high quality grass-fed beef made all the difference. I like using sea salt, but use what you like.īy the way my husband, who silently groans when I serve steak, pronounced this “the best he’d ever had”. This simple recipe of coarse ground peppercorns enhances the beef flavor of the flat iron steakwhile a blue cheese compound butter adds some interest with its tangy-salty bite! (There’s a reason blue cheese is a classic flavor-pairing with steak.) Remember that “protein loves salt” and don’t skimp. Cast iron heats slowly, but once it comes to temperature, it holds on to it and gives a great sear. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned. I seared in a cast iron pan over medium heat. Heat a large cast-iron skillet over medium-high heat. I pan seared my flat iron steaks because they were thin enough I knew I could get a nice crust on the outside without overcooking the interior. Pan Sear Flat Iron Steaks for a Nice Otter Crust
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