Peppercorn-Crusted Flat Iron Steak with Red Wine Reduction

Prepare the Steak

1. 1Pat the flat iron steak dry thoroughly with paper towels. Season generously with kosher salt on all sides.
2. 2Place the crushed black peppercorns on a plate. Press the steak firmly into the peppercorns on both sides, ensuring an even crust.

Cook the Steak

1. 1Heat olive oil in a heavy-bottomed, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Add the steak to the hot skillet.
2. 2Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms. Halfway through the searing, add 2 tablespoons of butter to the pan and baste the steak frequently.
3. 3If needed, transfer the skillet to a preheated oven at 375°F (190°C) to finish cooking to your preferred internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
4. 4Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute for a tender result.

Make the Red Wine Reduction

1. 1While the steak is resting, return the same skillet (with any pan drippings) to medium heat. Add the minced shallots and cook until softened, about 2-3 minutes.
2. 2Add the minced garlic and fresh thyme sprigs, cooking for another minute until fragrant.
3. 3Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and reduce by half, about 5-7 minutes.
4. 4Pour in the beef broth and continue to simmer until the sauce has thickened to a syrupy consistency, about 5-10 minutes. Remove the thyme sprigs.
5. 5Stir in the cold butter, piece by piece, until melted and incorporated, creating a glossy, rich sauce. Season with salt and pepper to taste.

Serve

1. 1Slice the rested flat iron steak against the grain into thin strips.
2. 2Arrange the sliced steak on serving plates and generously spoon the red wine reduction over the top.