Jul 13 2026
Restaurants›The Ranch House›Prime Flat Iron Steak 8oz Recipe

Prime Flat Iron Steak 8oz Recipe

Inspired by The Ranch House
Time1h 30m
Serves2

Served with Roasted Shallot Bourbon Butter, Crispy Onions, Calabacitas, and Baked Potato

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Ingredients

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Steak

Roasted Shallot Bourbon Butter

Crispy Onions

Calabacitas

Baked Potato

Method

Steak Preparation

  1. 1

    Season the Steak

    Pat the flat iron steak dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet or grill over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  3. 3

    Rest the Steak

    Remove the steak from the heat and let it rest for 5 minutes before slicing.

Roasted Shallot Bourbon Butter

  1. 4

    Prepare the Shallots

    Chop the shallots and garlic finely. In a small saucepan, melt the butter over medium heat, then add shallots and garlic. Sauté until soft and fragrant, about 3-4 minutes.

  2. 5

    Add Bourbon

    Stir in the bourbon and thyme, and let it simmer for another 2-3 minutes. Remove from heat and set aside.

Crispy Onions

  1. 6

    Soak Onions

    Slice the onion into thin rings and soak them in buttermilk for at least 30 minutes.

  2. 7

    Prepare Batter

    In a bowl, mix flour, cornstarch, and salt. Dredge the soaked onion rings in the flour mixture.

  3. 8

    Fry Onions

    Heat vegetable oil in a deep frying pan. Fry the onion rings in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Calabacitas Preparation

  1. 9

    Chop Vegetables

    Dice the zucchini, yellow squash, and red bell pepper.

  2. 10

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Then add the chopped vegetables and cook until tender, about 5-7 minutes. Season with salt and pepper.

Baked Potato Preparation

  1. 11

    Bake Potatoes

    Preheat the oven to 425°F (220°C). Pierce the russet potatoes with a fork and rub with oil and salt. Bake directly on the oven rack for 45-60 minutes until tender.

  2. 12

    Serve

    Once baked, cut open and fluff the insides. Serve with butter, sour cream, chives, and additional salt as desired.

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