Snake River Farms Flat Iron* Recipe

Bring to temperature

Remove the flat iron from the refrigerator 30–45 minutes before cooking to allow it to come to room temperature for even cooking.

Preheat hot rock or skillet

If using a hot rock, heat it according to manufacturer instructions until extremely hot (safe handling equipment on hand). If using a cast-iron skillet, place it over high heat for 8–10 minutes until smoking-hot.

Season steak

Pat the steak dry with paper towels. Rub the canola oil evenly over both sides. Generously season both sides with kosher salt (about 1 tbs total) and freshly ground black pepper.

Sear on hot rock

Place the seasoned flat iron onto the hot rock or into the smoking-hot skillet. Sear, undisturbed, for 2–3 minutes per side to develop a deep brown crust. For a 8–10 oz flat iron, this typically yields medium-rare when finished on the rock; adjust time ±1 minute per side for desired doneness.

Baste and aromatics

During the last 60–90 seconds of cooking, add the unsalted butter, smashed garlic cloves, and thyme to the skillet (if using a rock, briefly transfer to a skillet for basting or tuck aromatics near the rock so the meat is flavored). Tilt the pan and spoon melted butter and aromatics over the steak continuously to enhance flavor.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–7 minutes so juices redistribute.

Slice and finish

Against the grain, slice the flat iron into 1/4-inch thick slices. Arrange on the hot rock or serving plate. Sprinkle flaky sea salt over the slices and garnish with microgreens or thinly sliced scallions. Serve immediately with lemon wedges and wasabi aïoli on the side.

Combine ingredients: In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon prepared wasabi paste, 1 teaspoon rice vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon honey (or sugar), and 1 teaspoon toasted sesame oil (optional).

Season and adjust: Taste and add a pinch of kosher salt and a pinch of freshly ground black pepper. If the wasabi heat is too mild, add up to 1/2 teaspoon more wasabi paste. If too intense, mellow with a little more mayonnaise or a squeeze more honey.

Chill briefly: Refrigerate the aïoli for at least 10 minutes to let flavors marry. Bring to room temperature for a few minutes before serving if chilled.

Plate: Place the sliced flat iron on the hot rock or warmed plate. Spoon a small dollop of wasabi aïoli alongside or serve in a ramekin.

Garnish & serve: Garnish with microgreens or scallions, squeeze a lemon wedge over the steak if desired, and serve immediately so the meat remains warm and the crust crisp.