$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
The flat iron is one of the most tender muscles on the steer, matched only by the tenderloin. A quick, high-heat sear is all it needs.
Serves 2 peoplePrep 10 minCook 10 min
Ingredients & method
Ingredients
- 2 flat iron steaks (about 200 g each)
- 1 tbsp neutral oil
- 60 g unsalted butter
- 3 garlic cloves, skin on, crushed
- 4 sprigs thyme
- 2 sprigs rosemary
- Flaky sea salt and coarse black pepper
Method
- 1Remove steaks from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
- 2Heat a cast-iron skillet over the highest heat until smoking. Add the oil and lay in the steaks — do not move them for 2 minutes until a crust forms.
- 3Flip the steaks. Add butter, garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan and baste the steaks continuously for 90 seconds.
- 4For medium-rare, the steaks need about 4 minutes total. Transfer to a warm board and rest for 5 minutes before slicing against the grain.
Useful gear for this recipe
$ · turning steaks, chops, ribs, and vegetables
OXO Good Grips 16-Inch Locking Tongs
Moving food on a hot grill while keeping hands farther from the heat.
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Chef's tip
The flat iron has a seam of connective tissue running through the centre — ask your butcher to remove it, or slice around it when serving.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.