Pan-Seared Flat Iron Steak
Beth Dreiling Hontzas; Buffy Hargett
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The trick to a great crust 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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Stand: 5 minutes
Yield: Makes 4 servings
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.
Member Ratings and Reviews
This recipe was fantastic! The flat iron steak was so tender and juicy! I cooked according to recipe but did need to cook it a bit longer. It's so simple and quick too! My family enjoyed it and I will certainly make it again! I served it with corn-on-the-cob and marinated cucumbers and onions.04/02/08
Wonderful! I was wary of pan-cooking a steak but my husband thought this was one of the best meals I had ever made - along with steamed corn-on-the-cob and creamed spinach (Cooking Light Nov. 2005 recipe, only with fresh spinach). But actually (shhhh!), I looked up a recipe for Montreal Steak Seasoning and blended it myself. It didn't even need the kosher salt. No offense to Southern Living, but I think this recipe is so good because it cooks itself - this cut is so buttery-tender and the seasoning blend is perfect. But of course the pan-seared part may have been an original idea...I will definitely make this again!10/31/07
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