Ingredients
- 2 ButcherBox flat iron steaks (about 6 ounces each)
- fine sea salt
- freshly ground black pepper
- 1 tbsp high-heat cooking fat, such as avocado oil or ghee
- flaky sea salt (optional)
Instructions
- Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes.
- Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 3 to 4 minutes. While the skillet is heating, pat the steaks dry thoroughly with paper towels. Season generously on both sides with fine sea salt and lightly with pepper.
- Cook undisturbed until the bottom is nicely seared and releases easily from the pan, 3 to 4 minutes. Carefully flip and cook until the other side is seared and a meat thermometer stuck into the thickest part reads 120º to 125ºF for medium rare, 2 to 4 minutes longer.
- Transfer the steak to a cutting board, tent with foil and let rest for at least 5 to 10 minutes (up to 20). Slice the steak against the grain and serve, sprinkling with flaky sea salt, if desired.
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