The butter will turn the sauce smooth and silky Only add a piece once the previous has melted and been incorporated into the sauce. Add two table spoons of very cold butter, cut into pieces, one piece at a time.Simmer until the wine is reduce to about one third of its original volume.Stir the wine with a wooden spoon to release all of the browned bits from the base of the pan.Add a cup and a half of red wine to the skillet as soon as the steaks are cooked.A good sauce can be easily made while your steak is resting and there are a number of simple recipes that are easy to follow. The flavorful juices make a perfect base for a tasty sauce that will take the flavor of your steak to the next level. One advantage of cooking a flat iron steak in a pan is the residue that gets left behind from the cooking. Remove the steak and season with salt and pepper, and place to one side to rest on a warm plate for five minutes.
Cook the steak for 2 – 4 minutes (for rare – medium-rare) and then turn over to cook the second side.Leave the steak in one position, you need to encourage good Maillard reaction Lay the steak in the pan, away from you to avoid getting splashed by spitting fat.Heat a large cast iron pan or similar heavy bottomed skillet over a high heat until it is smoking hot.Don’t season your steak at this stage, despite what the celebrity chefs say the hot pan will burn the pepper and the salt will draw out precious juices.Remove your steak from the refrigerator 40 minutes before cooking to bring it to room temperature, this will ensure more even cooking.Start with your favourite marinade and marinade for up to two hours to impart extra flavor and ensure your steak is tender and juicy.To cook a perfect flat iron steak in a pan:
The fat already present will do a perfect job and will also impart a rich beef flavor to the finished steak. When you cook a flat iron steak in a pan there are a number of key things to remember that will ensure you get a full flavored, tender and juicy steak.įirstly, because of the marbling of fat there is no need to add any extra oils to the pan when you sear it. It can be cooked in a variety of ways but pan searing guarantees plenty of browning and pan juices for extra flavor. Flat iron steak is naturally full of flavour as it comes from a part of the beef cow that provides meat rich with fat marbling.
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