Flat-Iron Steak au Poivre
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like a flank or cut into individual steaks, as it's done here.
- Total Time:
- Servings: 2
Photography: Bryan Gardner
- 2 flat-iron steaks (6 to 8 ounces each)
- Coarse salt
- 2 tablespoons black peppercorns
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1 large shallot, halved and thinly sliced (1/2 cup)
- 1/3 cup cognac
- 1 tablespoon Worcestershire sauce
- 2/3 cup low-sodium or homemade chicken stock
- 2 tablespoons heavy cream
Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.
Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.
Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.