Flat Iron Steaks are a popular new cut of beef that comes from the shoulder or chuck of a beef animal. They’re a thin steak with lots of flavor and are quite tender for their low cost, even if they’re not as tender as a beef tenderloin! This recipes seasons the steaks with our Ultimate Steak and Roast Rub, then quickly pan sears the steaks in butter and garlic for huge flavor. Slice the steak into strips and you’re ready to feed a crowd! We served this steak with three dipping sauces – horseradish, our Steakhouse Sauce and ketchup – for everyone to enjoy. What do you think of this recipe? Let us know in the comments below!
- 2 lb(s) Leahy’s Angus Beef Flat Iron Steaks
- .25 cup(s) Butter
- 4 clove(s) Garlic (smashed)
- 6 sprig(s) Thyme (optional)
- LGCM Ultimate Steak and Roast Rub (may subsitute rosemary)
Generously season all sides of steaks with the Ultimate Steak and Roast rub. Let sit at room temperature for 30 minutes – an hour. This will effectively dry brine the steaks for maximum tenderness and flavor.
Melt the butter in a cast iron skillet over medium heat. Once melted, add the smashed garlic and fresh herbs, if you are using. Once the butter is melted, and the pan is hot, add the steaks. Cook for about 4-5 minutes per side, flipping only once. After flipping, baste the steak with the melted butter by tipping the pan towards you and using a spoon to pick up the butter and pouring it over the steak.
The steaks are thin and shouldn’t be cooked passed medium, so remove after cooking for 4-5 minutes. Tent the steaks in aluminum foil and let sit for five minutes. After resting, cut into thin strips and serve with steakhouse fries and your favorite dipping sauces. Enjoy!