Ingredients:

  • 1 lb beef loin flat iron steak
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • Zest of half a lemon
  • Juice of half a lemon
  • Fresh parsley, finely chopped (2 tablespoons)
  • Fresh thyme leaves (1 teaspoon)

Instructions:

  1. In a small bowl, combine softened butter, minced garlic, lemon zest and juice, chopped parsley, and thyme. Mix well until all ingredients are evenly incorporated.
  2. Transfer the mixture onto a piece of parchment paper or plastic wrap and roll into a log shape. Wrap tightly and refrigerate while you prepare the steak.
  3. Take the flat iron steak out of the refrigerator about thirty minutes before cooking to allow it to come to room temperature.
  4. Pat dry with paper towels for better searing.
  5. Season generously on both sides with salt and freshly ground black pepper.
  6. If using an outdoor grill: Preheat your grill to high heat (about450°F/232°C).
  7. If using an indoor skillet or grill pan: Heat over medium-high heat until hot; add olive oil.
  8. Place seasoned steak on the hot grill or skillet.
  9. + Cook for about 5-6 minutes on one side, without moving it around for optimal sear marks.
  10. + Flip and cook an additional 5-6 minutes for medium rare (135°F/57°C). Adjust time according to desired doneness—shorter for rare and longer for medium-well.
  11. + After cooking is complete, transfer steak to a cutting board or plate and let it rest covered loosely with foil for about five minutes.
  12. + While resting, remove garlic herb butter from refrigeration; slice into rounds.
  13. + Top each portion of sliced steak with rounds of garlic herb butter just before serving so that it melts beautifully over warm meat.