Ingredients
- pounds flat iron steak
- tablespoon hot pepper sauce
- tablespoons lime juice
- teaspoons garlic salt
- /8 teaspoon salt
- /8 teaspoon ground black pepper
- /4 teaspoons blackened seasoning
- /2 cup butter
- /2 cup water
Instructions
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Step 1
Heat a large skillet over medium heat. While it warms, pat the steak dry with paper towels—this helps build a nice crust. Rub the steak all over with the hot pepper sauce, then drizzle or spray with lime juice. Combine the garlic salt, salt, black pepper, and blackened seasoning in a small bowl, and sprinkle half of it onto one side of the steak. Place the steak in the skillet, seasoned side down, and cover with a lid. Cook for about 5 minutes, then flip, season the other side with the remaining spice mix, and cover again. Continue cooking and turning every 5 minutes, sprinkling any extra seasoning onto the surface, until the steak reaches your desired doneness—about 20 minutes total for medium. I like to use a meat thermometer to be precise. Remove the steak to a plate and loosely tent with foil to rest. Into the same skillet, add the butter and water, scraping up all the browned bits with a wooden spoon. Let the liquid bubble and reduce slightly, then taste and adjust salt and pepper. Slice the steak against the grain and drizzle the pan gravy over top. I find a squeeze of fresh lime right before serving really wakes everything up.