Name: Pan-Seared Flat Iron Steak with Herb Butter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 1.5 to 2 lb flat iron steak, trimmed and at room temperature; 1 tsp kosher salt; 3/4 tsp freshly ground black pepper; 1 tsp smoked paprika (optional); 2 tbsp neutral oil (vegetable or grapeseed); 3 tbsp unsalted butter; 3 garlic cloves, smashed; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 tbsp chopped fresh parsley (for finishing); Lemon wedges, for serving

Pan-Seared Flat Iron Steak with Herb Butter

A quick, restaurant-quality flat iron steak recipe that yields a tender, flavorful steak with a crisp sear and garlicky herb butter. Ready in under 30 minutes and perfect for weeknight meals or a special occasion.

⏱

Prep Time 15 min

🔥

Cook Time 12 min

⏰

Total Time 27 min

👥

Servings 4

⭐

Difficulty Medium

Instructions

1
Step 1: Pat the flat iron steak dry with paper towels. Season both sides evenly with kosher salt, black pepper, and smoked paprika (if using). Let rest 10–15 minutes at room temperature.
2
Step 2: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 3–4 minutes. Add the neutral oil and swirl to coat.
3
Step 3: Place the steak in the pan and press down gently so it makes full contact. Sear without moving for 3–4 minutes until a deep brown crust forms.
4
Step 4: Flip the steak and add the butter, smashed garlic, rosemary, and thyme to the pan. As the butter melts, tilt the pan and spoon the melted butter and aromatics over the steak continuously for 2–4 minutes while the second side sears.
5
Step 5: Check doneness with an instant-read thermometer: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steak from the pan 5°F below your target temperature; carryover will raise it slightly.
6
Step 6: Transfer the steak to a cutting board and spoon a little of the pan butter over it. Tent loosely with foil and rest for 8–10 minutes to redistribute juices.
7
Step 7: Slice the steak thinly against the grain, sprinkle with chopped parsley and an extra pinch of salt if needed. Serve with lemon wedges and any reserved pan juices drizzled over the slices.

💡 tips

Bring the steak to room temperature before cooking and dry it thoroughly for the best sear. Use an instant-read thermometer to avoid overcooking. Spoon the melted herbed butter over the steak while searing to build flavor and gloss.

📦 storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or olive oil to preserve tenderness, or slice and serve cold in salads or sandwiches within 3 days.