Counter 01 · Beef & Steak
Sliced Flat Iron Steak with Blue Cheese Crumble
Flat iron steaks marinated in red wine and garlic, seared rare in cast iron, sliced on a board and finished with crumbled blue cheese and a trickle of the pan juices.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
The flat iron is carved from the top blade of the shoulder, and once the butcher removes the gristle running down its center, you get a steak nearly as tender as tenderloin with much more flavor. It stays juicy at rare to medium-rare and tightens past that. Blue cheese is a steakhouse partner for good reason: the salty, funky crumble melts slightly against the warm slices. Pull the cheese from the fridge 20 minutes early so it crumbles softly instead of in hard chunks.
Method
-
Combine the wine, garlic, 1 tablespoon olive oil and thyme in a shallow dish. Add the steaks, turn to coat and refrigerate 2 to 6 hours.
-
Remove the steaks, pat very dry, and season with salt and pepper.
-
Heat the remaining oil in a large cast iron skillet over high heat until it smokes lightly. Sear the steaks 3 minutes per side for rare to medium-rare, or until they read 125 F.
-
Rest on a board for 5 minutes, saving any juices that run out.
-
Slice across the grain into 1/2-inch strips, pour the board juices back over, and scatter the blue cheese and chives on top while the meat is still warm.
01 Hanging next to it
All Beef & Steak →
Free
No. 01 · Beef & Steak
Butter-Basted Cast Iron Ribeye with Thyme
4.9 (1187)
Free
No. 01 · Beef & Steak
Sweet Paprika and Garlic Marinated Grilled Ribeyes
4.7 (386)
Free
No. 01 · Beef & Steak
Balsamic-Glazed Rib Steak with Parsley and Onion
4.4 (96)
Free
No. 01 · Beef & Steak
Grill-Basket Sirloin Tip Steaks with Worcestershire and Pepper
4.4 (142)
