Wagyu Flat Iron Steak Recipe

Bring steak to room temperature

Remove the wagyu flat iron from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking.

Season

Generously season both sides of the steak with kosher salt (about 1.5 tsp total) and freshly ground black pepper. Press the seasoning into the meat lightly so it adheres.

Sear the steak

Heat a heavy cast-iron skillet over high heat until smoking just begins. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and sear without moving for 2.5–3 minutes to develop a deep crust. Flip and sear the other side for 2–3 minutes.

Finish to temperature

Reduce heat to medium and continue cooking, flipping as needed, until an instant-read thermometer reads 125°F (52°C) for medium-rare (adjust for desired doneness). This will take about 2–4 additional minutes depending on thickness. Total cook time for a 1–1.25" steak should be about 7–10 minutes.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Soften and combine

While the steak comes to room temperature (or while it rests), bring 4 tablespoons unsalted butter to room temperature. In a small bowl, mash the butter with a fork until smooth. Add the minced shallot, minced garlic, chopped parsley, chopped thyme, lemon zest, Dijon mustard, Worcestershire sauce, fine sea salt, and freshly ground black pepper. Stir until fully incorporated and smooth.

Chill and shape

Spoon the compound butter onto a piece of plastic wrap, form into a log about 3/4"–1" in diameter, wrap tightly and refrigerate for at least 15 minutes to firm, or chill until ready to serve. If short on time, keep the butter in the bowl and return to room temperature briefly before serving so it spreads easily.

Prepare peppers

While the steak is resting or as it cooks, heat a medium skillet over medium-high heat and add 1.5 tablespoons extra-virgin olive oil. Add sliced shallot and sauté 1–2 minutes until translucent.

Cook peppers

Add the red and yellow bell pepper strips to the skillet. Sauté over medium-high heat, stirring occasionally, until they begin to soften and develop slight char at the edges, about 6–8 minutes.

Add aromatics & finish

Add the thinly sliced garlic, smoked paprika (if using), sugar, red wine vinegar, salt and pepper. Cook 1–2 more minutes, stirring, until garlic is fragrant and the peppers are tender-crisp. Taste and adjust seasoning.

Slice steak

Using a sharp knife, slice the rested flat iron steak across the grain into 1/4"–1/2" thick slices.

Assemble

Arrange the slices on a warm plate alongside the sautéed poivrons. Cut 1/2" rounds from the café d'Austin butter log and place one or two rounds atop the hot steak slices so it melts. Sprinkle chopped parsley and a pinch of flaky sea salt over the steak and peppers.

Serve

Serve immediately while the butter is melting and the steak is warm. Suggested accompaniments: roasted potatoes or a simple green salad.