Beef Essentials Oven Finished Flat Iron Steak Recipes

STEAK ESSENTIALS: BAKED FLAT-IRON STEAK & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. THE MARINADE
• 3. Gather your Ingredients (mise en place).
• 4. Add all the ingredients for the marinade into a bowl, or large Ziploc bag.
• 5. Chef's Tip: Before you put the rosemary sprig in the marinade, wack it a few times with the side of a kitchen knife to bruise it. This will help to release its fragrance into the marinade.
• 6. Use a paring knife to poke holes in the steak.
• 7. Add the steak to the marinade, and thoroughly mix.
• 8. Place in the refrigerator for two hours... no longer.
• 9. Chef's Note: Flat Iron steak : Flat iron steak, also known as a butler's steak or blade steak, is a cut of beef that originates in the shoulder of the cow and is sliced along the grain of the muscle. Typically, it is less tender then some other cuts of beef; however, is has a very deep flavor, and because of this it can be cooked in a variety of ways; including baking in the oven.
• 10. Chef's Tip: A little acid goes a long way: Because of the tougher nature of the flat iron steak, we're doing an acidic marinade. I tried wine, vinegar, tomatoes, and several other bases for the marinade, but I finally settled on the sweet and mellow flavor of pineapple juice. We're then adding a few aromatics (garlic, rosemary), and some olive oil, to help the flavors penetrate the meat. You could try other aromatic combinations; however, just make sure that the herbs are fresh, not dried. Fresh oregano and thyme would be good places to start.
• 11. Chef's Tip: It's all in the timing: Marinades are a good thing; however, you can have too much of a good thing. When you put the steak into the marinade, set a timer for two hours. Any longer than that, and the outer layers of the steak will begin to become mushy. Any less than that, and the marinade will not have enough time to do its thing.
• 12. Chef's Tip: It's all in the temperature: Cooking temperature is critical to his cut of steak. Too high, and it will dry out... too low and it will take forever to cook. I found that for the recipe 350f (175c) is the magic number for the steak, and 475f (245c) for the veggies.
• 13. THE VEGGIES
• 14. Place on rack in the upper position, and one rack in the middle position, and preheat the oven to 475f (245c).
• 15. Chef's Note: Pick up some of your favorite veggies... the kind that can take the heat, and then cut into similar thick pieces.
• 16. Mushrooms.
• 17. Red Potatoes.
• 18. Sweet Potatoes.
• 19. Chef's Note: You could cut up some carrots, radishes, and maybe throw in some cherry tomatoes. Have some fun.
• 20. Toss the veggies with the oil, rosemary, salt and pepper.
• 21. Chef's Tip: In an attempt to cut down the cooking time, I tried parboiling the veggies before baking, but that just made them too mushy.
• 22. Place the veggies into a large, ovenproof skillet, or baking tray lined with foil.
• 23. Place on the upper rack of the preheated oven, and bake until they begin to crisp, about 24 - 26 minutes.
• 24. Remove from the oven, and toss.
• 25. Lower the heat of the oven to 350f (175c).
• 26. Remove the steak from the marinade, and place on a parchment-lined baking sheet.
• 27. Place on the middle rack of the oven, and return the veggies to the upper rack.
• 28. Bake the steak: 10 minutes for rare 12 minutes for medium rare 15 minutes for medium 20 minutes for well done Note: Your times may vary, depending on the calibration of the oven.
• 29. Remove the steak and veggies from the oven, and allow the steak to rest for 10 minutes.
• 30. PLATE/PRESENT
• 31. Slice against the grain, place on the veggies, and serve. Enjoy.
• 32. Keep the faith, and keep cooking.

PERFECT FLAT IRON STEAK

Steps:

• Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
• Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.

BEEF ESSENTIALS: OVEN FINISHED FLAT-IRON STEAK

Steps:

• 1. PREP/PREPARE
• 2. You will need a good heavy-bottom, oven-proof pan.
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
• 6. Allow to rest for 30 - 40 minutes... let it come up to room temperature.
• 7. Chef's Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
• 8. Place a dry pan over high heat.
• 9. Just before placing the steak in the pan, add the salt.
• 10. Chef's Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
• 11. Add the steak to the hot pan... you should hear a nice satisfying sizzle.
• 12. After 3 - 4 minutes, flip, and allow to cook for an additional 2 - 3 minutes.
• 13. Add the butter to the top of the steak.
• 14. Place the pan into the oven, and bake until medium rare, about 8 - 10 minutes.
• 15. Chef's Note: If you are using an instant-read thermometer, it should read 120f - 130f (50c - 55c). You can cook it longer or shorter; depending on your individual tastes.
• 16. Remove from the oven, tent with some foil, and let it rest for 5 - 6 minutes. This will allow the juices to redistribute.
• 17. PLATE/PRESENT
• 18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUS VIDE FLAT IRON STEAK

Steps:

• Set your immersion circulator/sous vide to desired finished temperature (I recommend 135 degrees) for 2 hours and 30 minutes.
• Liberally season your steak with salt, pepper, and garlic powder.
• Vacuum seal your steak. If doing more than one, seal them separately.
• Place into the water bath, making sure the steak is fully submerged in water.
• When time is up, remove the steak. Allow to cool for 10 minutes before opening.
• Heat up a grill or a cast iron pan.
• When hot, cook the steak for 1-2 minutes per side just to get it hot.
• Rest for 5 minutes. Cut slices against the grain and on the bias.