Pan-Seared Flat Iron Steak

Beth Dreiling Hontzas; Buffy Hargett
The trick to a great crust on this flat iron steak is to use a very hot skillet; a large cast-iron or heavy stainless steel skillet works best. Have your hood fan on high—there will be some smoke. If you can't find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Stand: 5 Minutes

Ingredients

1 (1-lb.) flat iron steak
2 teaspoons Montreal steak seasoning
1/4 teaspoon kosher salt
1 tablespoon vegetable oil

Preparation

1. Rub steak evenly with steak seasoning and salt.

2. Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

Note:

Marian Cooper Cairns, Birmingham, Alabama,

November 2007