The flat iron steak come from the shoulder of the steer and usually tends to be fairly inexpensive, yet it is very tasty and considered to be the second most tender cut (tenderloin being #1.) This recipe can work with many other cuts from hanger steaks to filet mignon. Try substituting different alcohols and use different stocks to see what you like the best. Find some naturally raised beef and enjoy.
2 flat iron steaks
1/2 c beef stock
1/4 c + 1 T whiskey
1 T butter
1 T cream (optional)
fresh cracked pepper
1. Heat a solid saute pan until it’s smokin’ hot. Turn down the heat to medium-high, sprinkle pan with sea salt & fresh cracked pepper, then place the steaks on pan. Sprinkle top of steaks with more sea salt & pepper. Cook each side until done to your preference, usually about 4 min. each side for medium rare. Try not to burn anything on the pan as that will later ill-flavor the sauce. (meat cooking tip: every time you cook meat, press it with your finger to feel how much it is done. The meat firms up the more it is cooked. You’ll soon be able to judge the meat perfectly by touch)
2. Remove the steaks from the pan and put aside to rest. (we prefer to tent it with aluminum foil & place in a slightly warm oven.) Add stock to pan and scrape all the tidbits leftover from cooking the steaks. Pour in the 1/4 c of whiskey, put the pan back on the cooktop and reduce the sauce until it coats the back of a spoon. Be careful towards end because the sauce will go from runny, to perfect, to burnt in a very short time. Remove the pan from the heat, and stir in the remaining 1 T of whiskey, 1 T of butter, and 1 T of cream (optional). Season to taste with additional salt and fresh cracked pepper.
3. Pour a spoonful or so of the sauce over each of the steak and enjoy.
Try your hand at similar sauces using cognac or brandy, or make a sauce using the same techniques with red wine, although I would probably leave out the cream for the wine variation.