Pan seared flat iron steak with a crust of coarse ground peppercorns enhances beefy flavor while a blue cheese butter adds interest with its tangy-salty bite!
Steak. Nothing speaks my love-language like a juicy, flavorful steak. To me, it’s the ultimate comfort food and conjures images of my dad’s grilled steaks sizzling away on my mom’s special steak platter. Those were the meals I looked forward to most as a kid.
Nowadays just a whiff of a nicely seasoned, properly cooked steak brings me to my knees. And that’s nothing compared to what I experience as I put that first smokey, salty, crispy-tender bite in my mouth and chew slowly, savoring every nuance of texture and flavor. (sigh) Heaven!
A properly cooked steak should present a thin crust on the exterior with a juicy-tender interior that melts in your mouth. At least that’s what I’m looking for in a steak. And that’s what I got with this delicious flat iron steak.
What is a Flat Iron Steak?
Flat iron steak, or top blade steak, is a cut found under the scapula of the animal and was once destined for the scrap pile due to a tough piece of connective tissue (silver skin) running its length, right down the middle. Luckily, slicing it along the connective tissue, into 2 thinner pieces, results in a steak second in tenderness only to the tenderloin.
Nice marbling throughout promises great beefy flavor which stands up well to marinades. I like this steak cooked over medium heat to a nice medium or medium-rare. It lends itself nicely to pan searing and cooking.
Pan Sear Flat Iron Steaks for a Nice Otter Crust
I pan seared my flat iron steaks because they were thin enough I knew I could get a nice crust on the outside without overcooking the interior. I seared in a cast iron pan over medium heat. Cast iron heats slowly, but once it comes to temperature, it holds on to it and gives a great sear.
This simple recipe of coarse ground peppercorns enhances the beef flavor of the flat iron steak while a blue cheese compound butter adds some interest with its tangy-salty bite! (There’s a reason blue cheese is a classic flavor-pairing with steak.) Remember that “protein loves salt” and don’t skimp. I like using sea salt, but use what you like.
By the way my husband, who silently groans when I serve steak, pronounced this "the best he'd ever had". High praise from him! I think the high quality grass-fed beef made all the difference.
[Note:] While the recipe says the serving size is for two, I served the flat iron steaks to my family of 4 with the radishes, the sauteed radish greens and a salad. We were more than satisfied with this delicious dinner.
Pan Seared Flat Iron Stead with Peppercorns and Blue Cheese Butter is 4 net carbs per serving
Peppercorn Flat Iron Steak
Ingredients
- 2 - 7 ounce flat iron steaks
- 1 tablespoon peppercorns coarsly ground or crushed
- 1 tablespoon oil I used bacon grease
Blue Cheese Compound Butter
- 4 oz salted butter, very soft
- 2 ounces crumbled blue cheese
- 1 tablespoon minced parsley
- 2 teaspoons minced shallot
Instructions
- Preparation: Make the blue cheese compound butter a few hours or days before needed and refrigerate.
- Compound Butter: Mince the parsley and shallot. Put the butter in a small bowl. Stir or mash with a fork until smooth. Stir in the crumbled blue cheese, shallot, and parsley until combined. Scoop the compound butter onto a piece of waxed paper, centering it lengthwise down the middle of the paper. Roll into a log, twist the ends, and refrigerate. Remove from the refrigerator just before cooking the steaks.
- Flat Iron Steaks: Remove the steaks from the refrigerator 20-30 minutes before cooking. Place the pepper corns in an electric coffee grinder and process until they are a very coarsely ground. Alternately, crush the peppercorns with a heavy skillet by applying downward pressure against a cutting board.
- Place a cast iron skillet over medium heat to get hot.
- Meanwhile, dry the steaks with a paper towel. Rub a little olive oil over all surfaces and season with salt. Pour the coarsely ground peppercorns onto a plate and evenly coat the tops and bottoms of the steaks, pressing the pepper firmly into the meat. Add the bacon grease (or olive oil) to the hot pan and swirl to coat the bottom. Add the steaks and let cook for 5-7 minutes minutes per side, depending on how thick the steaks are and how well you like yours cooked. For medium rare remove the steaks from the heat at 135 degrees F and for medium at 155 degrees F.
- Remove the steaks to a plate and tent loosely with foil for 15 minutes. Don't skip this step, it's crucial for a juicy steak. Top with a slice of compound butter.
Judi Hart says
Made tonight for dinner. Butter and steak were delicious!
Mateo Pedersen says
This was so good!! And will definitely make it again. I didn’t change anything, which is rare for me.
Kim says
I'm ao glad, Mateo. Cheers. -Kim
Geno says
This is the only recipe that I have on my home screen as a shortcut.
Kim says
Lol. Well, I'm completely flattered, Geno. I'm happy you like the recipe. I love steak and the blue cheese butter is very nice with the peppercorns and steak. Have a nice week. -Kim
Deborah says
Hi there how do you make the radishes..And do they taste like potatoes thanks so much for all your great recipes.
Kim says
Hi Deborah. I just sauteed the radishes. I don't think they taste like potatoes nor do they have the texture of potatoes. However, with butter and salt, they are pretty tasty. The radish greens are pretty bitter. My family doesn't like them, but I do. -Kim
Eugene Lustyk says
I never knew that iron steak could be this good. It is now a family favorite.
Kim says
Thanks Eugene! I'm happy your family enjoyed the recipe. Have a great weekend. -Kim
Martha says
We tried this last week, and were thrilled. I cut it in thin strips for the kid who hates steak, and he begged me to make this again. It's absolutely delicious!
Kim says
Martha, I am so glad you and your family enjoyed the recipe. Thanks for taking the time to let me know how you liked it. Enjoy your weekend. -Kim
Jayme says
Kim,
I made this for supper tonight. It was the first time we ate flat iron steak. Your recipe was absolutely delicious. My husband asked when we would have it again. We had Indian Green Beans as a side this. Thank you for your wonderful recipes.
Kim says
Jayme, I'm thrilled that you and you husband liked the steak. That butter is so good! Your Indian green beans sound yummy. Would you mind sending me the recipe? I would love to try it. Thanks for your lovely comment. Have a wonderful week. -Kim
Priscilla says
Sounds great. I'm going to try it. The radishes sound interesting but I don't know how to make them. Can you fill me in on the recipe?
Kim says
Hi Priscilla. Thank you. I just sauteed the radishes and some onion in butter and let them brown up a little bit. The tops are a little earthy and I sauteed them in butter with garlic and onion and then added a little red wine vinegar to taste when they were done. They both benefited from some salt and pepper. I liked the tops, but my family didn't. They don't always like their greens. Let your taste buds be your guide. -Kim
Maya | Wholesome Yum says
I love a good steak. Sometimes it amazes me how much steakhouses charge for them when you can easily make one at home. It's all about being served, I suppose. The toppings on yours look wonderful and it looks cooked to perfection!
Kim says
Maya, I love ordering a good steak out, but it is almost cost prohibitive. You're right, you can cook one at home just as good. Thank you for the nice compliments. Have a nice week! -Kim
Sarah says
This looks like a perfect steak! Delicious!
Kim says
Thanks Sarah!
Georgina Bomer says
This steak looks soooo good!
Kim says
Thanks, Georgina!
Taryn says
My hubby would love this! Great recipe.
Kim says
Thanks, Taryn! -Kim
STACEY says
This sounds wonderful! Such beautiful photos Kim!
Kim says
Thank you Stacey! -Kim