Whiskey Aged Prime Flat Iron Recipe

Temper and season

Remove steaks from the refrigerator 45–60 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides evenly with coarse kosher salt and freshly ground black pepper.

Sear and age with whiskey

Preheat a heavy cast-iron skillet over high heat until smoking. Add neutral oil and swirl. Place steaks in the pan without crowding. Sear 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium-low, add 30 g unsalted butter and carefully pour 30 ml whiskey into the pan away from your face; tilt pan and baste steaks continuously with the melted butter and whiskey mixture for 1–2 minutes to impart flavor (this is the 'whiskey-aged' finishing). Cook to desired doneness: about 125°F (52°C) for medium-rare. Transfer steaks to a cutting board and tent loosely with foil; rest 8–10 minutes. Reserve pan fond for the poivrade sauce.

Finish

After resting, add remaining 30 g butter to steaks and brush or baste as you slice. Slice against the grain for serving.

Preheat oven to 200°C (400°F). Place halved baby Yukon golds in a pot and cover with cold salted water. Bring to a simmer and cook until just tender, 10–12 minutes. Drain thoroughly and let steam-dry for a minute.

In a roasting pan or sheet tray, melt 60 g unsalted butter until foaming and slightly browned (for nutty flavor). Add the par-cooked potatoes, turn to coat, then sprinkle smoked salt, fresh thyme leaves, and black pepper. Spread in a single layer and roast 20–25 minutes until golden and crisp, turning once halfway through. Keep warm until plating.

While potatoes roast, toss carrots, parsnips and red onion wedges with 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp chopped rosemary on a sheet pan. Spread in one layer.

Roast in the 200°C (400°F) oven for 25–30 minutes (can roast alongside potatoes), turning once, until caramelized and tender. Keep warm.

Use the reserved steak pan with fond. If needed, wipe out excess burnt bits, place pan over medium heat and add 30 g unsalted butter. Add the finely minced shallot and sauté gently until translucent, about 2 minutes.

Add 2 tsp cracked black pepper and 1 tbsp tomato paste; cook, stirring, 1 minute to bloom the paste. Carefully add 60 ml whiskey to deglaze the pan, scraping up browned bits; allow alcohol to cook off 1–2 minutes.

Pour in 300 ml beef stock and bring to a simmer. Reduce by about one-third until sauce begins to thicken, 8–10 minutes. Stir in 15 ml red wine vinegar to balance, then finish with 30 ml heavy cream if using, and season with 1/2 tsp salt to taste. Strain through a fine sieve if a silkier texture is desired, returning to pan and keeping warm.

Arrange a portion of smoked butter potatoes and roasted root vegetables on each plate. Slice the rested flat iron against the grain and fan beside the vegetables. Spoon warm poivrade sauce over and around the steak (do not drown). Finish with a sprinkle of flaky sea salt and a small handful of microgreens or chopped parsley for brightness.

Serve immediately.