Perfectly Seared Flat Iron Steaks with Herb Butter

Flat iron steaks are a hidden gem in the world of grilling. With their rich marbling and deep beefy flavor, they offer a steakhouse-quality experience right at home. Today, we’re going to use the Arteflame grill to create a perfectly seared flat iron steak, topped with a luscious herb butter that melts into every juicy bite.

Ingredients

For the Steaks:

• 2 flat iron steaks (about 8-10 oz each)
• 2 tablespoons butter, melted
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped

For the Herb Butter:

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh chives, finely chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste

Optional Sides:

• Asparagus, trimmed
• Baby potatoes, halved
• Bell peppers, sliced

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for grilling. Allow the grill to heat up until the center grate reaches over 1,000°F for a perfect sear.

2. Prepare the Steaks

While the grill is heating, brush each flat iron steak with melted butter. Season the steaks evenly with sea salt, black pepper, garlic powder, smoked paprika, rosemary, and thyme. Let the steaks sit at room temperature for about 20 minutes to absorb the flavors.

3. Make the Herb Butter

In a small bowl, combine the softened butter, parsley, chives, lemon zest, salt, and pepper. Mix well until all the ingredients are fully incorporated. Set aside.

4. Sear the Steaks

Once the grill is hot, place the flat iron steaks on the center grate to sear. Sear each side for about 2-3 minutes, allowing a beautiful crust to form. After searing, move the steaks to the cooler outer edge of the cooktop to continue cooking to your desired doneness (medium-rare is ideal at 130°F internal temperature).

5. Grill the Sides

While the steaks are cooking, place your asparagus, baby potatoes, and bell peppers on the flat cooktop. Use the hotter zones near the center for a quick sear, and move to the outer edges to finish cooking without burning.

6. Rest the Steaks

Remove the steaks from the grill when they are 15°F below your target doneness (e.g., 115°F for medium-rare). Let them rest for 5-10 minutes. During this time, the internal temperature will rise to the desired level.

7. Finish with Herb Butter

Once rested, top each steak with a generous dollop of the herb butter. The butter will melt over the steak, adding a rich, savory finish.

8. Serve and Enjoy

Slice the flat iron steaks against the grain and serve with your grilled vegetables on the side. The combination of the seared steak, melting herb butter, and grilled veggies creates a meal that’s as satisfying as it is delicious.

Tips for the Best Results

• Temperature Control: Keep an eye on the temperature zones of your Arteflame grill. The center is perfect for searing, while the outer edges are ideal for bringing the steak to the perfect internal temperature.
• Resting Time: Always allow your steaks to rest after grilling to ensure the juices redistribute evenly.
• Butter Choice: Unsalted butter gives you better control over the seasoning.

Conclusion

Flat iron steaks are a fantastic cut for grilling, offering a tender texture and rich flavor. The key to a perfect steak is mastering the sear and finishing with an herb butter that complements the beef. With the Arteflame grill, achieving that restaurant-quality steak at home is a breeze.

Variations

1. Garlic and Herb Marinated Flat Iron Steaks: Marinate the steaks in olive oil, minced garlic, rosemary, and thyme for a few hours before grilling.
2. Spicy Flat Iron Steaks: Add cayenne pepper and smoked chili powder to the seasoning mix for a spicier kick.
3. Balsamic Glazed Flat Iron Steaks: Drizzle a balsamic reduction over the steaks after grilling for a sweet and tangy twist.
4. Asian-Inspired Flat Iron Steaks: Use a marinade of soy sauce, ginger, garlic, and sesame oil before grilling. Top with scallions and sesame seeds.
5. Steak and Mushroom Medley: Grill a mix of wild mushrooms alongside the steaks, then top with a garlic butter sauce.

Best Pairings

• Wine: A robust red wine like Cabernet Sauvignon or Malbec complements the richness of the steak.
• Side Dish: Roasted garlic mashed potatoes or a fresh arugula salad.
• Dessert: A light, fruity dessert like grilled peaches with vanilla ice cream.