Creole Pan-Fried Flat Iron Steak

18 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.

By EL~LOCO~FOODS
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Heat a skillet over medium heat. Season the steak with hot pepper sauce. Sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.

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  • Place the steak in the pan and cover with a lid. Cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.

  • Remove steaks to a serving platter and keep warm. Stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. Season with additional garlic salt, salt and pepper to taste. Serve steaks with gravy drizzled over them.

Nutrition Facts

Per Serving:
848 calories; 65.6 g total fat; 288 mg cholesterol; 2104 mg sodium. 2.2 g carbohydrates; 62.8 g protein; Full Nutrition

Popular in Flat Iron Steak

Reviews (17)

Read All Reviews

Most helpful positive review

Carissa Vanco Bywaters
Rating: 5 stars
01/10/2008
This was fabulous. I made one with the hot sauce and one without for the kiddos and both turned out excellent. My husband ate the leftovers the next morning with eggs and said that the steak tasted even better.
Helpful
(12)

Most helpful critical review

irishgirl29
Rating: 2 stars
06/16/2011
I might have done something wrong with this recipe but as far as I know I followed it to a tee. I would have to say I probably will not be making this again considering it was just too salty. Maybe someone can give me some pointers. Thanks Anna
Helpful
(3)
18 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Carissa Vanco Bywaters
Rating: 5 stars
01/10/2008
This was fabulous. I made one with the hot sauce and one without for the kiddos and both turned out excellent. My husband ate the leftovers the next morning with eggs and said that the steak tasted even better.
Helpful
(12)
Stacey Heuschkel
Rating: 3 stars
12/15/2007
I stuck to the recipe exactly and it just doesn't replace grilled. I am the BBQ queen and this steak was tough and not good. I tired it because it's winter time and too cold to grill outside. My boyfriend said it was 'OK' so I gave this 3 stars but unfortunatly I won't make it again.:(
Helpful
(8)
Hayley
Rating: 4 stars
04/13/2010
Good recipe if you like the spice of tabasco but be as liberal with the lime juice as you are the tabasco to even out the flavors. And don't be too stingy with the spices but there is probably less need to reapply every time you turn the steak.
Helpful
(8)
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Ted Burfield
Rating: 4 stars
11/05/2009
It was a bit salty for me but next time that will be easier to fix. All-in-all a great recipe.
Helpful
(4)
Sarah T
Rating: 5 stars
11/04/2007
This was great!! I added a few more spices to the rub and cooked it on the grill instead of on the stove. I also added some red wine and mushrooms to the topping. My husband loved it!!
Helpful
(4)
upallnite
Rating: 3 stars
02/11/2008
the recipe is fine.
Helpful
(4)
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ILoveFood
Rating: 5 stars
08/31/2010
These seasonings are the most delicious everr. The steaks were spicy and had that citrus kick from the lime. My husband said that it was the best steak that I have ever made. I put all of the seasonings in a cup and stirred them up with a spoon and sprinkled the seasonings on the steaks each time I turned them over. I served with rice broccoli and corn and poured the pan juices over the rice. I usually season with lawrys seasoning salt garlic powder pepper and zataran's creole seasoning. Delicious!
Helpful
(4)
irishgirl29
Rating: 2 stars
06/16/2011
I might have done something wrong with this recipe but as far as I know I followed it to a tee. I would have to say I probably will not be making this again considering it was just too salty. Maybe someone can give me some pointers. Thanks Anna
Helpful
(3)
bunnychernobyl5
Rating: 5 stars
05/20/2011
I didn't do the gravy part since the meat it self was amazingly flavored!
Helpful
(2)
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