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Under 30 Minutes

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: 20 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Everyday Food, November 2008

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Reviews (2)

  • 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!

  • 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.