Pan Seared Flat Iron Steaks with a Pinot Pan Sauce August 08 2012


4- 8oz Flat Iron Steaks

Olive Oil

3 Cloves Garlic (minced)

½ Vidalia Onion (thinly sliced)

1 Cup Pinot Noir                      

1 Cup Water

3- 2inch Beef Marrow Bones (or 1 piece)

Kosher Salt

Freshly Ground Black Pepper

 

In a large skillet, put just enough olive oil to lighly coat the surface area. Mince the garlic and add it into the pan. On medium heat, brown the flat irons on all sides using tongs. Once the steaks are browned, take them out to rest on a plate. Add the water, pinot, onions and bones to the pan. Let simmer on medium low heat for 10 minutes while the sauce starts to thicken up. Remove the bones and discard. Add the steaks back in and cook at medium heat flipping every minute for about 10 minutes (internal temp 140 deg. F). The sauce should infuse into the steaks for the most part, leaving some to pour on top of the steak after you slice it. Let the meat rest for 10 minutes, slice ¼ inch thick, plate and spoon a touch of the sauce on top. Enjoy!