Flatiron Steaks With a Mustard Wine Sauce.


So, I haven’t yet had a flatiron steak and everyone goes on and on about this particular cut of meat.  Well, now I know why.  It’s super easy to cook, and delicious.   I was extremely impress with the quality for the price.  I wanted to make a simple sauce to go along with it, and with the right wine and mustard, this is a perfect accompaniment to a nicely cooked steak.




  • 1 lb. Flatiron steak, cut in half.  If you’re hungry, you’ll need a pound per person.   🙂
  • sea salt
  • freshly ground pepper
  • canola oil
  • a good knob of butter
  • 3 large shallots, sliced thinly
  • 1 cup white wine
  • 1 Tbsp good quality dijon mustard
  • 1 sprig of tarragon, leaves picked and chopped


Get your cast iron skillet out, and put it in an oven preheated to 500 degrees F.  Let it sit in there until it gets nice and hot. 

Meanwhile, coat both sides of your dried off steak with a healthy amount of freshly ground pepper and salt.  Drizzle with a bit of canola oil and pat into both sides of the steak. 

Remove your cast iron from the oven, place it on the stove top over medium high heat, and place the steaks in the pan.  Don’t move them.  At all.  For at least 4-5 minutes for rare.  Leave it be for 6-7 minutes for thicker steaks for medium rare.  Flip and cook without moving for another 4-7 minutes on the other side.  At this point, I perform the Finger Test to Check the Doneness of the Meat and I normally remove my steaks from the pan, reserve on a warmed plate tented with tinfoil while I make the sauce.  Some people prefer to finish in the oven, so feel free to put it back in the oven until done to your liking. 

After you have removed the steaks from the pan, lower the heat to medium and add the shallots to the pan, scraping up some of the browned bits as you saute.  Cook until soft, about 5 minutes, and deglaze the pan with your white wine.  Stir up all of the delicious bits stuck to the bottom of the pan, and add your mustard.  Stir until well combined, and lower heat to simmer for a minute or two until reduced.  Add a nice knob of butter to the sauce, and stir until melted.  The sauce should appear a bit thicker at this point.  Add some salt and pepper to taste!


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