Flat Iron Steak with Cabernet Sauce - flat iron steak

Method

• Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature.
• This will help it cook more evenly.
• In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
• Heat oil in a cast iron skillet over medium-high heat until it is very hot.
• Season the steak with the grill seasoning and put it in the skillet.
• Cook about 3 minutes per side for medium-rare.
• Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
• Reduce the heat under the skillet to medium and add the shallots.
• Cook until they begin to soften, about 3 minutes.
• Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes.
• Stir in the butter and cook until the butter is melted and incorporated into the sauce.
• Taste and adjust the seasoning with salt and pepper, if needed.
• Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.