Reviews (2) Add Rating & Review 53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4 Martha Stewart Member Rating: Unrated 02/14/2010 I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous! Martha Stewart Member Rating: Unrated 11/15/2008 Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.
Back to Seared Flat-Iron Steaks with Wine Sauce All Reviews for Seared Flat-Iron Steaks with Wine Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Seared Flat-Iron Steaks with Wine Sauce Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 4 small flat-iron steaks (each about 6 ounces and 1 inch thick) Coarse salt and ground pepper 1 cup dry red wine, such as Merlot or Cabernet Sauvignon 2 tablespoons cold butter, cut into pieces
Gallery Seared Flat-Iron Steaks with Wine Sauce
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Seared Flat-Iron Steaks with Wine Sauce
Seared Flat-Iron Steaks with Wine Sauce
Seared Flat-Iron Steaks with Wine Sauce
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 4 small flat-iron steaks (each about 6 ounces and 1 inch thick) Coarse salt and ground pepper 1 cup dry red wine, such as Merlot or Cabernet Sauvignon 2 tablespoons cold butter, cut into pieces
Directions
Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: Unrated 02/14/2010 I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous! Martha Stewart Member Rating: Unrated 11/15/2008 Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
Add Rating & Review
53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
53 Ratings 5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
5 star values: 4 4 star values: 8 3 star values: 21 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: Unrated 02/14/2010 I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous! Martha Stewart Member Rating: Unrated 11/15/2008 Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.Martha Stewart Member
Rating: Unrated 02/14/2010
I added some shallot, which I love with beef, to the wine before reducing slightly. I sprinkled some freshly minced chives on top before serving. Fabulous!
Rating: Unrated
Rating: Unrated 11/15/2008
Very delicious. I did the wine reduction, and would not do it again. It added no additional flavor. The mustard sauce is a must! Simple, easy, and fast dinner.
All Reviews for Seared Flat-Iron Steaks with Wine Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Flat-Iron Steaks with Wine Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
