Jul 14 2026
Restaurants›Red Dog Saloon›Flat Iron Steak Recipe

Flat Iron Steak Recipe

Inspired by Red Dog Saloon
Time40m
Serves1

A 10oz. Steak Cooked to Perfection. Served with Yukon Mashed Potatoes & Steamed Asparagus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Flat Iron Steak

Yukon Mashed Potatoes

Steamed Asparagus

Method

Flat Iron Steak

  1. 1

    Bring steak to room temperature

    Remove the 10 oz flat iron steak from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture—this helps achieve a good sear.

  2. 2

    Season

    Season both sides of the steak evenly with 1 1/4 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly press the seasonings into the meat.

  3. 3

    Preheat pan

    Place a heavy skillet (cast-iron preferred) over medium-high heat and let it heat for 4–5 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat the pan.

  4. 4

    Sear steak

    Place the steak in the hot skillet and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook an additional 1–2 minutes per side.

  5. 5

    Baste and finish

    During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon unsalted butter, the crushed garlic clove, and the thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 1–2 minutes to finish cooking and add flavor.

  6. 6

    Rest

    Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. Slice against the grain when ready to serve.

Yukon Mashed Potatoes

  1. 7

    Prepare potatoes

    Peel (optional) and cut 1 lb Yukon Gold potatoes into uniform 1–1.5 inch cubes so they cook evenly.

  2. 8

    Cook potatoes

    Place potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

  3. 9

    Warm dairy

    While potatoes cook, warm 2 tablespoons butter and 1/2 cup whole milk in a small saucepan or microwave until butter is melted and milk is warm—this helps keep potatoes fluffy.

  4. 10

    Drain and mash

    Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

  5. 11

    Finish mashed potatoes

    Stir in the warmed butter and milk, then add 2 tablespoons sour cream. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Adjust seasoning to taste. Keep warm until serving.

Steamed Asparagus

  1. 12

    Trim asparagus

    Snap or trim the woody ends from 8 asparagus spears (about the bottom 1–2 inches). If spears are thick, halve lengthwise for quicker, even cooking.

  2. 13

    Steam

    Bring 2 cups water to a simmer in a medium pot fitted with a steamer basket. Place asparagus in the basket, cover, and steam 3–5 minutes for tender-crisp (thinner spears 3 min, thicker 4–5 min).

  3. 14

    Season and finish

    Remove asparagus from the steamer and immediately toss with 1 tsp unsalted butter (optional), 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper, and 1/2 tsp fresh lemon juice if using. Serve hot.

More from Red Dog Saloon