Pan Seared Flatiron Steak

There is nothing very exciting about this recipe, except it is REALLY REALLY GOOD. It's less a recipe and more of a suggestion, really.

Flatiron steak is a relatively "new" cut of meat. Not new in the "cows are growing new parts" way, but in the "they've not been butchered in this way before" kind of way. It's a good way to get a lot of steaky goodness at a relatively manageable price.

I made this on New Year's Eve, and it tasted like heaven. It smoked up our kitchen, and took a little longer to cook than I anticipated, but those are things I can correct next time since now I know what I'm doing.

Here's your list of ingredients:
1 large flatiron steak (around 1 lb).
olive oil
butter
lemon pepper
kosher salt
cracked black pepper

All you need to do is give your steaks a good coating of the seasonings, and heat several pats of butter and a couple of tablespoons of oil in a skillet (I recommend cast iron) on top of the stove until they are very hot, almost smoking.

I cut my steak in half to make the cooking process easier, but that's totally optional.

What I read on the internet said that for mid-rare you need about three minutes on each side. This is a falsehood. I'd say it takes at least five minutes per side, more if you are cooking a thicker piece. Don't worry if the outside looks like it's getting pretty cooked. Dark brown, cooking in butter, equals BIG FLAVOR. You can tell if a cut of meat is cooked enough but pressing your tongs into the center of the cut. If it is really "squishy", with lots of spongy give, it's still pretty rare. As meat cooks that "give" lessens and the meat gets more resistant to pressure. For a mid-rare steak, you still want it to feel like it gives, but not too much. This is just something you learn by doing, but the first time you try it you'll know exactly what I mean.

Also bear in mind that meat will continue to cook after you take it off the heat, so go a little under what you think feels and looks right.

When you serve the flatiron, cut it into thin (maybe a quarter inch) strips, against the grain. It looks really pretty served over a mashed potato or piled next to some rough cut roasted russets.

Easy, peasy. Delish. Cheap. What's not to like?