Flat Iron Steak Seared To Perfection W/ Bourbon Cream Sauce

Sep 6

Flat iron steak has the best “steak” flavor. It is part of the chuck, on the upper part of the shoulder of the cow. It has decent marbling throughout it and is super tender. It sears perfectly, but is also nice on a grill. Best when cooked medium rare, but will be good whatever temperature you cook it to. I like served mine with a bourbon cream sauce, asparagus, mini gold potatoes and garlic chips.

Ingredients:

Flat iron steak 6 oz in weight

Salt, kosher

1/4 c peppercorns, medley type

1 c heavy cream

1 shot worth bourbon

1 shallot, finely minced

2 garlic cloves, finely chopped

2 cloves garlic, whole

Fresh thyme, 1 sprig

4 tbsp unsalted butter

2 tbsp oil

Tools needed:

Cutting board

Sharp knife

Shot glass

Measuring cup

Stainless steel saute pan

Stovetop

Mortar and pestle

Baking sheet

How to make it:

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Crush peppercorns in mortar until broken down, but not too finely. Pat flat iron completely dry. Season with salt on all sides and pat in the crushed peppercorns. Let sit at room temperature for about 15 minutes. Preheat oven to 375.

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Once ready to sear, heat pan over medium heat. Add oil to pan and carefully place steak in. Sear for 1-1/2 minutes per side. Keep an eye on it as you don’t want to burn the pepper. Less time per side may be needed. Flip steak after searing first side, add 1 tbsp butter, 2 cloves garlic and sprig fresh thyme. Baste steak with butter for the time the steak sears on the second side. Once seared on both sides, place steak on baking sheet, pour butter with garlic and thyme over the steak. Place in oven and bake for 10-12 minutes for a medium rare. This does depend on thickness of steak and how well your oven works. Time adjustment may be necessary.

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Place pan over medium low heat, keeping all the cooking bits from steak in the pan. Add 2 tbsp butter to the pan, melt completely and until butter starts to foam. Add garlic, shallots and pinch salt. Sweat for 30 seconds to take rawness off garlic. Take pan off heat, carefully add bourbon to the pan. Place pan back on the heat, simmer the bourbon for 30 seconds to burn off the alcohol. Careful not to ignite the alcohol. Add cream, thyme and another pinch salt. Reduce cream in half making a double cream. Turn off the heat, swirl in last tbsp butter melting completely. This adds a nice richness and body to the sauce.