Seared Flat Iron Steak with Garlic-Soy Butter and Crispy Shallots

Steps

1. Step 1

   Pat the steak dry and season it all over with the kosher salt and black pepper. Leave it on a plate at room temperature while you cook the rice and shallots.

   5 min

   • 1 1/2 lb flat iron steak
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Put the rinsed rice and water in a saucepan, bring to a boil, then cover and turn the heat to low. Cook 15 minutes, then take it off the heat and leave it covered until serving.

   20 min, hands-off

   • 1 1/2 cups short-grain white rice
   • 2 1/4 cups water
3. Step 3

   Heat the 1/3 cup oil in a cast iron skillet over medium heat. Add the sliced shallots and fry, stirring often, until golden brown, 6 to 8 minutes. Scoop them out with a slotted spoon onto a paper towel–lined plate and sprinkle with salt. They will crisp as they cool. Pour the oil into a heatproof bowl and wipe the skillet out with a paper towel.

   8 min

   • 2 large shallots
   • 1/3 cup neutral oil, such as canola
   • salt
4. Step 4

   Return the skillet to high heat, add the 1 tablespoon oil and heat until it just begins to smoke. Lay the steak in and sear without moving it for 3 to 4 minutes, until a deep brown crust forms. Flip and sear 2 to 3 minutes more.

   7 min

   • 1 1/2 lb flat iron steak
   • 1 tbsp neutral oil, such as canola
5. Step 5

   Turn the heat to medium and add 2 tablespoons of the butter. Tilt the pan and spoon the foaming butter over the steak for about 1 minute, until an instant-read thermometer in the thickest part reads 130°F for medium-rare. Move the steak to a cutting board and let it rest 10 minutes.

   11 min

   • 1 1/2 lb flat iron steak
   • 2 tbsp unsalted butter
6. Step 6

   Pour off all but a thin film of fat from the skillet and set it over low heat. Add the grated garlic and stir for 30 seconds, until fragrant but not browned. Add the soy sauce and mirin, let it bubble for 30 seconds, then turn off the heat and swirl in the remaining 2 tablespoons butter and the lemon juice until the sauce is glossy. Stir in any juices from the cutting board.

   3 min

   • 2 tbsp unsalted butter
   • 3 cloves garlic
   • 2 tbsp soy sauce
   • 1 tbsp mirin
   • 2 tsp lemon juice
7. Step 7

   Slice the steak thinly against the grain and fan it on a platter. Spoon the garlic-soy butter over the top, then scatter with the crispy shallots and scallions. Serve with the rice.

   5 min

   • 2 large shallots
   • 1 1/2 lb flat iron steak
   • 3 scallions
   • 1 1/2 cups short-grain white rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026