beef essentials: oven finished flat-iron steak

How To Make beef essentials: oven finished flat-iron steak

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a good heavy-bottom, oven-proof pan.
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  Step 3
  Gather your ingredients (mise en place).
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  Step 4
  Place a rack in the bottom position, and preheat the oven to 400f (205c).
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  Step 5
  Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
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  Step 6
  Allow to rest for 30 – 40 minutes… let it come up to room temperature.
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  Step 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.
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  Step 8
  Place a dry pan over high heat.
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  Step 9
  Just before placing the steak in the pan, add the salt.
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  Step 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.
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  Step 11
  Add the steak to the hot pan… you should hear a nice satisfying sizzle.
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  Step 12
  After 3 – 4 minutes, flip, and allow to cook for an additional 2 – 3 minutes.
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  Step 13
  Add the butter to the top of the steak.
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  Step 14
  Place the pan into the oven, and bake until medium rare, about 8 – 10 minutes.
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  Step 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.
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  Step 16
  Remove from the oven, tent with some foil, and let it rest for 5 – 6 minutes. This will allow the juices to redistribute.
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  Step 17
  PLATE/PRESENT
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  Step 18
  Slice thinly against the grain, and serve with your favorite sides. Enjoy.
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  Step 19
  Keep the faith, and keep cooking.
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