This cut of beef is prized for its flavor. We love ours seared to medium rare for a juicy pink center and nicely browned crust.
2 each Flat Iron Steak, 5 oz each
Kosher Salt (as needed)
Black Pepper, freshly cracked (as needed)
2 Tbsp (24 mL) Canola Oil
1 Garlic Clove
1 sprig Thyme
Fleur de Sel (as needed)
1 Tbsp (14 grams) Unsalted Butter
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