Flat Iron Steak in Cast Iron *****

Cooked in tallow in the cast iron frying plan, then basted with butter.  Nick chopped it up in the mini food processor and it was excellent!

 

• 1 1.25 pound Flat Iron Steak 
• Real Salt to taste
• Garlic Powder to taste 
• Tallow for cooking
• Butter for basting
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INSTRUCTIONS

 

• Pat the steak dry with a clean paper towel (be sure to get both sides).

Season the Steak:

• Sprinkle the steak with Real Salt. Flip the steak over and repeat on the other side.

Bring to Room Temperature :

• Let the steak sit at room temperature to 30 - 60 minutes or until the steak is no longer cold. *Do not leave out for more than 2 hours*

To Cook the Flat Iron Steak:

• Pre-heat the cast iron skillet over medium-high heat and brush lightly with tallow. *Don't add the steak until the pan is 100 percent hot and ready*
• Add the steak to the skillet and let it be. Don’t move, push or press down on the steak. Cook the steak for 3 minutes. Flip the steak over and cook the other side another 3 - 6 minutes, basting with butter. (You should have a nice char on the first side).
• After cooking the 2nd side, check the steak with a meat thermometer (see notes for temps) or gently press the steak with your finger to check for doneness. If the steak needs to cook longer, continue to cook the steak for 1 minute per side until desired temperature is reached.

To Rest the Steak:

• When the steak is done to your liking, let it rest on a wood cutting board, or a cooking rack for 10 minutes before slicing.

To Slice the Steak:

• Slice the steak, in thin strips ¼" thick, against the grain of the meat.
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NOTES

(Cooking times are approximate and only a guideline for a 1 pound flat iron steak, around 1 inch thick, on medium-high heat.  Please adjust cooking times accordingly.)

Rare: 120-125 degrees F (3 mins per side) 

Medium-Rare: 135 degrees F (3-4 minutes per side)

Medium: 140 degrees F (4-5 minutes per side)

Medium-Well: 150 degrees F (5-6 minutes per side)

Well-Done: 160-175 degrees F. (6-7 minutes per side)

**The steak's thermal temperature will continue to rise (carryover cooking) after it's removed from the heat source. The internal temperature will continue to rise about 5 degrees while it's resting. Remove the steak from the heat source just under where you want your steak to be.

https://thevirtualcaterer.com/the-perfect-flat-iron-steak-in-cast-iron/