Joe's Cast Iron New York Steak with Rosemary Butter

Flat Iron Steak w Rosemary Butter

The key to this dish is to sear the steaks in a dry pan and get them to a crisp outer crust. Then add the butter and rosemary at the end.

NOTE: You can always substitute your favorite herb, like thyme, sage, or fresh oregano.

You may also want to try this with Joe's Shallot Steak Sauce.

INGREDIENTS

• NEW YORK STEAKS - THICK - 21 DAY DRY AGED IF AVAILABLE

• GARLIC POWDER

• COARSE GROUND SALT

• CRACKED BLACK PEPPER

• OLIVE OIL

• LARGE SPRIGS OF FRESH ROSEMARY.

• 2 TBSP OF BUTTER PER STEAK

DIRECTIONS

Let the steaks come to room temperature.

Heat your iron skillet at medium-high heat.

Generously coat the steak with the salt, pepper and garlic powder on all sides.

Drizzle the coated steaks lightly with olive oil and gently rub it in with the dry ingredients that are coating the steaks. Be sure all parts of the steak stay coated.

Place the steaks into the pan and sear the outsides... about 2 minutes each side.

Once the steaks have a good and consistent outer crust, slice the butter into the pan. It will sizzle and melt pretty quickly.

Add the rosemary sprigs to the pan. Let them bathe in the butter a bit, and then use a tong to brush the rosemary and butter all over the steaks.

Flip steaks as needed.

Meat thermometer doneness...

Rare = 120 Degrees.

Medium Rare=125

Medium = 130

Remove when done and place on a cutting board. Meat should sit uncut for about half of the amount of time it cooked so it can reabsorb all of the juices.

Then slice and plate.