Flat Iron Steak Recipe with Shallot Herb Butter 🥩

Step aside ribeye. This underrated type of steak is a flavor powerhouse, and our straightforward method lets its natural deliciousness shine. Hunting for the best flat iron steak recipe? You’ve just found it. 

We keep it brilliantly simple: a generous salt rub, a screaming hot cast iron skillet, and a few minutes of your time are all it takes. Giving you a perfectly seared flat iron steak with a crusty exterior and a juicy, tender middle. We finish it off with a dollop of our rich shallot herb compound butter, adding a layer of indulgence to every bite.

Flat iron is the second most tender cut, has a rich beefy flavor, so skip the marinade and let the taste of the meat shine. We’re not saying this is the best flat iron steak recipe, or are we? And we’d bet you pick it over a ribeye the next time you’re buying steaks. 

Ingredients for flat iron Steak recipe

For the Shallot Butter:

• Shallot
• Fresh Parsley
• Kosher Salt
• Grated Parmesan
• Unsalted Butter

For the Flat Iron Steak:

• Flat Iron Steak
• Kosher Salt
• Oil, use a neutral, like avocado oil
• Freshly Ground Black Pepper

How to cook flat iron steak

Make the Shallot Butter:

1. In a small bowl, combine the minced shallot, parsley, salt, and Parmesan.
2. Add the butter and use a fork to mash and mix until all ingredients are well incorporated.
3. The shallot butter can be prepared in advance—simply wrap it in plastic wrap and refrigerate until ready to use.

Prep the Steak:

1. Remove the steak from its packaging and pat it dry with paper towels.
2. If the steak is longer than your pan, slice the steak in half to fit your skillet better.
3. Season liberally with salt on all sides and let rest at room temperature for 30-45 minutes.

Cook the Steak:

1. Preheat a large carbon steel or cast iron skillet over medium-high heat.
2. Add the oil and heat until it’s shiny and just starts to smoke.
3. Place the steak in the skillet, using a splatter guard if necessary, and cook for 2-3 minutes per side, moving it around for an even sear.
4. Cook until the internal temperature reaches 130°F with an instant-read thermometer for medium-rare.

Rest and Serve:

1. Remove the steak from the skillet and top with a knob of the shallot butter.
2. Let the steak rest for 5-7 minutes. The internal temp will rise around another 5 degrees with carryover cooking.
3. Slice the steak against the grain into thin strips.
4. Arrange on a platter, add more shallot butter, and sprinkle with freshly ground black pepper.
5. Serve immediately with your choice of sides.

What to Serve with Flat Iron Steak

Pair this rich dish with light sides like a crisp green salad or roasted vegetables. For a starch, consider garlic mashed potatoes or a simple risotto to complement the savory butter.

Wine Pairing

A robust red wine like Cabernet Sauvignon or a smooth Merlot pairs beautifully, enhancing the rich flavors of the meat and the aromatic shallot butter.

Leftovers and Storage: 

Wrap any leftover flat iron steak tightly in foil or plastic wrap and store in the fridge for up to 4 days.

To reheat: Preheat an oven to 325 degrees F and place foil-wrapped steak in the oven for 10 to 12 minutes to reheat. Alternatively, slice the flat iron steak thin for delicious salads, wraps or sandwiches.

This steak recipe is a surefire way to enjoy a restaurant-quality meal right at home, combining simple preparation with gourmet results.

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