Grilled Flat Iron Steak

An old friend of mine has a passion for good beef and started up Casa Blanca Farms located in Wiggins, Mississippi. Their passion for free range beef proves that they will only provide the best quality meat to their customers.

Lucky for me they delivered to Morgan City, but I know they also deliver to Thibodaux and Houma.

I purchased some ground beef (can’t go wrong there) but I also wanted to try something different. We bought a 2 pound piece of flat iron steak. I instantly knew what I wanted to do with it….sandwich!!!! It is such a versatile piece of meat and if cooked properly, totally melts in your mouth! The rich beef flavor was superb, and I knew the beef we purchased from Casa Blanca Farms was worth every penny.

Here is how I cooked it…

Here she is! I’m already drooling.

Let the meat get to room temperature. I then seasoned it with kosher salt and Red Stick Spice Co.’s House Blend. Drizzle 1 tbsp. of olive oil over the meat while rubbing it in.

Heat a large cast iron skillet on medium/high. Sear for 5 minutes.

Flip and sear the other side for 5 minutes.

Add 3 tbsp. butter, 4 cloves of smashed garlic, 8 sprigs of thyme, and 1 small onion sliced thinly. Baste the steak with the melted butter in the pan and place in a preheated 400 degree oven for 10-12 minutes or until a meat thermometer reaches 120 degrees.

*Note – our cut of meat was on the thicker side so we had to finish it in the oven. If you have a thinner cut of meat you may be able to skip this part.

This may be the most important step in the entire recipe. Let the meat rest for 10 minutes tented with foil! This allows for an extra juicy piece of meat.

DROOL.

Time to slice it very thin!

 

Place the slices of meat back in the pot of sautéed onions, removing the sprigs of thyme.

You could eat the meat just like this, maybe eat it with a nice arugula salad. But I decided to make a sandwich because carbs are life.

Heat up some ciabatta buns in the oven that you cooked the meat in. The oven was off, but still hot. Take them out when you reach your desired toastiness.

Take the bun halves and dunk it in all that meat juice on the cutting board. (That is not my hairy finger, that is Will’s)

On one side of the bun put Dijon mustard, on the other side arugula and crumbled goat cheese. (Notice the fancy paper plate)

Add your meat.

Dang. I could eat this every day.

 

 

Grilled Flat Iron Steak

2 lb Flat Iron Steak (room temperature)

1 tbsp. olive oil

kosher salt

Red Stick Spice Co. House Blend (or any seasoning blend of your choice)

3 tbsp. butter

4 cloves garlic (smashed)

8 sprigs of thyme

1 onion, thinly sliced

 

Preheat the oven to 400 degrees.

Heat a large cast iron skillet on medium/high heat. Season the room temperature steak with salt and House Blend then rub the meat with the olive oil.

Place the meat in the hot skillet and sear for 5 minutes. Flip the steak and cook for another 5 minutes.

Add the butter, garlic, thyme, and onion to the pot and baste the steak with the butter. Place in the preheated oven and cook for 10-12 minutes or until a meat thermometer reads 120 degrees.

*Note – our cut of meat was on the thicker side so we had to finish it in the oven. If you have a thinner cut of meat you may be able to skip this part.

Remove the meat from the skillet and place on a cutting board. Tent with foil. Let sit for 10 minutes.

Slice in thin slices and place the meat back in the warm skillet with the onions, removing the sprigs of thyme. Can be eaten in a sandwich, on a pizza, or by itself!

 

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