FLAT IRON PAN SEARED STEAK RECIPE
Five simple steps to achieve the perfect pan seared steak. Rosemary, crispy shallots and roasted garlic compliment the beef so well.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 servings
- 1 Flat Iron Steak brought to room temp
- Kosher Salt & Fresh Cracked Pepper
- 2 TBSP Grass Fed or Organic Butter
- 1 TBSP Olive or Avocado Oil
- 1 Sprig Rosemary
- 1 Regular Shallot sliced thin
- 3-4 Cloves Roasted Garlic
For the Shallots
Add the olive oil to a cast iron pan and heat over medium high heat. When the oil shimmers, add in the sliced shallot with a pinch of kosher salt.
Cook for 4-5 minutes, stirring until the shallots begin to crisp.
Remove from the pan with a fork or tongs, leaving the oil in the pan. Set aside.
For the Pan Seared Steak
Add the butter into the pan. Turn the heat to high. When the butter has melted, lay the beef in carefully so as to not splash the hot oil.
Add in the rosemary on the side.
After 2 minutes, using tongs, flip the beef. The beef should be nicely browned.
Cook for 2 minutes, basting the steak with the rosemary butter from the pan. Then place the pan into the oven.
Cook in the oven for 5-6 minutes, depending on your desired level of doneness.
Remove from the oven and set on the stove. Flip with tongs and baste again.
Remove the steak from the pan and set on the cutting board. Cover with foil and allow to rest for 5-10 minutes.
Slice against the grain, top with the crispy shallots and roasted garlic.
Serve hot and enjoy!