- 4 flatiron steaks (8 ounces each)
- 1 tablespoon garlic powder or grill seasoning
- Salt and freshly ground black pepper
- 1 stick butter, softened
- 1/2 cup blue cheese, crumbled
- 1/4 cup chives, chopped
- 1/4 cup flat leaf parsley, chopped
- 2 tablespoons vegetable oil
Season the steaks with garlic powder, salt and pepper. (If you’re using grill seasoning instead of garlic powder, don’t add salt and pepper because it’s already in the grill seasoning.) Set aside and let marinate for 30 minutes.
While the steaks are marinating, combine the softened butter, blue cheese, chives and parsley in a medium size mixing bowl. Drop the butter mixture out onto a piece of wax or parchment paper, shape it into a log and roll up the paper to secure it. Refrigerate the butter to firm it up.
To cook the steaks, place a large, cast iron skillet over medium-high heat with two turns of the pan of oil, about 2 tablespoons. When the pan is smoking hot, sear two steaks at a time until golden brown and cooked to your liking, about 5 minutes per side for medium-rare doneness. Repeat with the remaining steaks. Let the steaks rest on a cutting board for about 5 minutes after they come out of the pan before slicing them.
Serve the steaks thinly sliced with a few rounds of the blue cheese butter on top, and Parmigiano-Crusted Steak Fries and Beefsteak Tomato Salad with Steak Sauce Dressing alongside.