Texas Flat Iron Steak Recipe

In a small bowl, combine softened unsalted butter and crumbled blue cheese. Use a fork to mash until mostly smooth with small blue cheese bits remaining for texture.

Stir in minced parsley, lemon juice, a pinch of kosher salt and freshly ground black pepper. Taste and adjust seasoning. Transfer the mixture to plastic wrap or parchment, form into a log (about 1 inch diameter), wrap tightly and chill in the refrigerator until firm, at least 30 minutes. Reserve in refrigerator until steak is ready.

Remove the flat iron steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat them dry very well with paper towels — dryness promotes a good sear.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the steaks to the pan, leaving space between them.

Sear the steaks without moving for 3–4 minutes to develop a deep brown crust. Flip and add 1 tablespoon unsalted butter, smashed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steaks (basting) for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness. Use an instant-read thermometer for accuracy.

Remove steaks to a cutting board and tent loosely with foil. Let rest for 8–10 minutes so juices redistribute. While steaks rest, make the port wine sauce.

Using the same skillet with the fond (brown bits) from the steaks, reduce heat to medium and add 1 tablespoon unsalted butter. If pan is very dry, add 1 teaspoon oil to prevent burning.

Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Scrape up any browned bits with a wooden spoon.

Carefully add the port wine to deglaze the pan (it may sizzle). Increase heat to medium-high and simmer until reduced by about half, about 3–4 minutes.

Add the beef stock and continue to simmer until sauce coats the back of a spoon and is slightly thickened, about 2–3 minutes. If using, stir in the heavy cream and simmer 30 seconds more to incorporate.

Remove pan from heat and whisk in Dijon mustard and an additional 1 tablespoon of cold unsalted butter, one small piece at a time, to slightly enrich and gloss the sauce (monter au beurre). Season with salt and pepper to taste.

If sauce is too thin, simmer a minute longer; if too thick, add a splash of stock. Keep warm until plating.

Slice the rested flat iron steaks against the grain into 1/4–1/2-inch thick slices. Arrange on warmed plates.

Place a 1/2-inch slice (about 1 tablespoon) of chilled blue cheese butter on top of each steak portion so it melts slightly from the residual heat.

Spoon the warm port wine sauce alongside or over the steak slices. Sprinkle with chopped chives or parsley and an optional pinch of coarse sea salt. Serve immediately.