Best Steak Essentials Baked Flat Iron Steak Veggies Recipes

ROASTED GARLIC FLAT IRON STEAK

Roasted Garlic Flat Iron Steak image

These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.

Provided by angelak06

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

15 cloves garlic
1 tablespoon olive oil
½ cup olive oil
4 (8 ounce) flat iron steaks
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic.
Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool.
Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste.
Season steaks with salt and pepper. Rub garlic paste on both sides of each steak.
Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

Nutrition Facts : Calories 710.5 calories, Carbohydrate 3.7 g, Cholesterol 154.8 mg, Fat 56.5 g, Fiber 0.2 g, Protein 47.3 g, SaturatedFat 14.3 g, Sodium 148 mg, Sugar 0.1 g

BEEF ESSENTIALS: OVEN FINISHED FLAT-IRON STEAK

Beef Essentials: Oven Finished Flat-Iron Steak image

In all of the restaurants that I worked in; including steak houses, this is the way we cooked steaks... Started on a grill, or pan, and finished in the oven. It got to the point after I had cooked so many steaks, I did not need an instant-read thermometer to tell when a steak was ready. It was all about time, and a good...

Provided by Andy Anderson !

Categories Beef

Time 50m

Number Of Ingredients 6

Ingredients

PLAN/PURCHASE
1 flat-iron steak, or other good steak
grapeseed oil, or other non-flavored oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp sweet butter, unsalted

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.