7oz Flat Iron Steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet (cast-iron recommended) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the pan and sear undisturbed for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes.

Reduce heat to medium. Add 1 tablespoon butter, the crushed garlic (if using) and herb sprig. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes while monitoring internal temperature. For medium-rare aim for 125–130°F (52–54°C); for medium 135°F (57°C).

Remove steak to a cutting board, tent loosely with foil and rest for 6–8 minutes before slicing. Resting ensures juices redistribute.

Cut the peeled russet potato into sticks about 1/3"–1/2" thick. Rinse under cold water until water runs clear to remove starch.

Soak the cut potatoes in cold water 20–30 minutes (or up to 2 hours refrigerated) to further remove starch, then drain and pat very dry with towels.

For frying: Heat vegetable oil in a heavy pot to 325°F (163°C). Blanch the fries in batches 4–5 minutes until just tender but not colored. Remove and drain on paper towel.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt and pepper.

For oven method: Toss dried fries with 1–2 tbs oil, spread on a single layer on a baking sheet, roast at 425°F (218°C) for 25–35 minutes, flipping once, until golden and crisp. Season with salt and pepper after roasting.

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender.

Drain and immediately plunge into an ice bath to stop cooking and retain color. Drain well.

Heat 1 tsp butter or olive oil in a sauté pan over medium heat. Add the drained beans and sauté 1–2 minutes to heat through. Season with salt, pepper and a squeeze of lemon if using.

In a small saucepan combine the minced shallot, white wine, white wine vinegar and half the chopped tarragon. Simmer over medium heat until reduced to about 1–2 tablespoons of liquid. Strain solids and reserve the reduction; discard solids or reserve for garnish.

Set a heatproof bowl over (not touching) a pot of barely simmering water (double-boiler). Whisk together the egg yolks and the warm reduction until slightly thickened and pale.

Very slowly drizzle the melted clarified butter into the yolk mixture while whisking continuously to emulsify. Add the butter gradually to create a smooth, thick sauce. If it becomes too thick, add a few drops of warm water to loosen.

Stir in the remaining chopped tarragon and chervil (if using). Season with salt and white or black pepper to taste. Keep the béarnaise warm (not hot) until service; rewarm gently if needed.

In a small saucepan over medium heat, sweat the minced shallot in 1 tsp butter just until softened, about 1–2 minutes—do not brown.

Add the red wine and reduce by about half. Add the beef demi-glace or beef stock and simmer gently until slightly reduced and glossy, about 5–7 minutes.

Remove from heat and whisk in the cold butter a little at a time to mount the sauce and give it body and shine. Season to taste with salt and pepper and strain if desired. Keep warm.