Flat Irons are a newer cut of steak from the chuck portion of the animal. Instead of cutting this area as a roast, or using it as ground beef, we’ve learned to cut a steak, and provide it to you at a great price. Watch Heather show you how to perfectly pan sear this steak and top it with a delicious Garlic Herb Butter.
- 2 LGCM Flat Iron Steak (cut in half)
- LGCM Ultimate Steak and Roast Rub
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1/2 lb Butter (room temperature)
- 1/4 lb Cream Cheese (room temperature)
- 1/2 tsp Garlic (minced)
- 2 Tbsp Scallions (minced)
- 2 Tbsp Parsley (minced)
- 1 Tbsp Lemon Juice (fresh)
- 1 tsp Salt
- 1/4 tsp Black Pepper
Heat a sauté pan to medium heat and add the 1 Tbsp. of butter & olive oil.
Season the Flat Ion steaks with the Ultimate Steak & Roast Rub.
Once the pan is heated add the steaks and pan sear for about 4-5 minutes on each side. Serve at medium doneness (145F).
While the steak is cooking, use an electric mixer to mix together all of the Garlic Herb Butter ingredients, until thoroughly combined. If desired, make ahead of time and refrigerate for a firmer texture.
Once your Flat Iron steaks are done, remove from the heat and let it rest or two minutes. Top steaks with the herb butter.