Flat Iron Steak with Herb Butter
This is a very underrated cut of steak. The flat iron steak comes from the oyster blade which is from the shoulder (or forequarter) of a cow. Why do I say it’s underrated? Because it isn’t the most popular cut of teak, making it more economical to purchase. But as it’s from the shoulder, the muscle works quite hard and gives this cut a really good beefy flavour. It also has lots of intramuscular fat making it a nice, tender steak.
In this recipe, I'll take you through how to trim the steak and prep it before cooking over a charcoal BBQ (or gas BBQ or in a cast iron pan). Then, we’ll make a compound butter which adds loads of flavour to the steak.
Flat Iron & Compound Butter Explained
The Flat Iron Steak
The flat iron is cut from the oyster blade after the gristle running through the middle is removed. You’re left with a flat, even slab of beef. For me, you want to give it a bit of a dry brine, even if it's just for 20 minutes before grilling. Salt the steaks heavily on both sides and leave them on a wire rack uncovered for 20 minutes to an hour before cooking. The salt pulls moisture to the surface and then back in, seasoning the meat all the way through.
The Compound Butter
Compound butter is one of the easiest ways to add flavour to a finished steak. You’re just blending softened unsalted butter with whatever flavour you want, here it’s garlic, chives, tarragon and nutmeg, a classic European combination. I always start with unsalted butter so you can control the salt yourself. If you making it just before you cook the steak, keep it out at room temp. Or if you're making it the day before, roll it into a log in cling film and keep it in the fridge or freezer until you need it. When we add the butter over the steak, it will melt and bastes everything in herby, garlicky fat.
Ingredient Notes
Flat iron steak:
You should be able to get it from most butchers and it's likely the most economical cut of steak in there. If they don’t have it, you can buy an oyster blade and break it down or skirt steak works as well.
Unsalted butter:
Use unsalted so you can dial in the salt level yourself, you can always add more but you can’t take it out. Make sure it’s soft before processing or you’ll end up with lumps.
Tarragon:
Fresh tarragon has a soft aniseed note that goes well with beef. Buy it fresh, dried tarragon loses most of its character. If you can’t find it, a mix of dill and parsley will get you a similar flavour.
Ingredients
- 400g flat iron steak
- Sea salt and cracked black pepper, to season
- 100g unsalted butter, softened
- 1 bunch chives
- 2 cloves garlic
- 1 tbsp chopped tarragon leaves
- ¼ tsp freshly grated nutmeg
- 1 bunch spring onions
- 2 tbsp olive oil
Equipment
-
Chopping board
-
Chef’s knife
-
Microplane or fine grater
-
Small food processor
-
Small bowl
-
Wire rack and tray
-
Charcoal BBQ, gas grill or cast iron pan
-
Tongs
-
Meat thermometer
Directions
PREP YOUR STEAK AND GREENS
MAKE THE BUTTER
COOK THE STEAK
FINISH AND SERVE
Notes
Chef Tips
Carve against the grain
After resting, look at the steak and find which direction the muscle fibres are running, then slice across them, not along. Flat iron has a long, obvious grain. Cutting against it shortens the fibres in each slice and makes the meat noticeably more tender to chew.
Storage
The compound butter keeps in the fridge for 2 weeks or in the freezer for 3 months. Roll it into a log in cling film or baking paper for easy slicing. Cooked steak is best eaten straight away, but leftovers will keep in the fridge for 2 days. Slice cold for sandwiches or warm through gently, reheating in a hot pan will push the doneness too far.
FAQs
Can I cook this without a BBQ?
Can I substitute another cut?
What can I do with the leftover compound butter?
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 1010
- Carbs
- 6 grams
- Protein
- 50 grams
- Fat
- 88 grams
- Saturated Fat
- 36 grams
- Fiber
- 2 grams
- Sugar
- 3 grams
- Sodium
- 430 milligrams
- Cholesterol
- 210 milligrams
- Potassium
- 800 milligrams
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