Ingredients
- 2 Brandt Beef Flat Iron Steaks
- 55g (¼ cup) Butter – Unsalted (diced)
- 2 Crushed garlic cloves
- Few sprigs of thyme and rosemary
- Kosher salt
- Black peppercorn fresh ground from mill
- Vegetable oil
- 75g (2 large handfuls) Baby spinach leaf
- 15g (2 tsp.) Garlic chopped fine
- ½ Lemon (freshly squeezed)
- 1g (½ tsp.) Kosher Salt
- Black peppercorn fresh ground from mill
Technique
Step 1
- Temper steaks at room temperature out of the package for 30 minutes.
Step 2
- Season with kosher salt and black pepper on all sides.
Step 3
- Heat the pan until hot and add enough vegetable oil to coat the bottom evenly – not too much.
- Let the oil get to the smoking point.
Step 4
- Gently lay the steaks down in the oil. Firmly press the steak to the pan to ensure a contact between the steak and pan.
- Get a nice sear on one side and flip the steak.
Step 5
- Add butter, garlic, rosemary and thyme to the pan and remove the steaks from the pan.
Step 6
- Brown butter. (cook out all the moisture from butter until the milk solids begin to brown and smell nutty)
Step 7
- Place steaks back in the pan and finish cooking. Approx. 3-5 minutes while basting (spooning the brown butter over the meat).
Step 8
- Rest meat for 5 minutes.
- While meat is resting, begin to slightly wilt the spinach.
Step 9
- Remove ½ - ¾ of the butter in the pan so that you have a small layer at the bottom of the pan.
- Add chopped garlic and begin to sweat it out. Roughly 30 sec. – 1 min. over medium heat.
- Turn heat off.
Step 10
- Add spinach and season with salt and pepper. Squeeze lemon.
- Toss the spinach in the brown butter and garlic to coat it (“dress it”).
Note: the spinach is not fully cooked, rather slightly wilted and warm.
Final
- Slice steak across the grain.
- Serve spinach on the side.
- Enjoy with Plum BBQ sauce.
