No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Seared Flat-Iron Steaks with Wine Sauce

Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. You sear the steaks in step 1 and use the skillet for a quick wine sauce in step 2. Our stir-together mustard sauce is another delicious accompaniment.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Seared Flat-Iron Steaks with Wine Sauce

Source: Everyday Food, November 2008


  • 4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
  • Coarse salt and ground pepper
  • 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
  • 2 tablespoons cold butter, cut into pieces


  1. Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).

  2. Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.

Reviews (2)

  • smd1227 14 Feb, 2010

    I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous!

  • tifscatku 15 Nov, 2008

    Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.

Related Topics