INGREDIENTS (Serves 4)
- 4 flat iron steaks (between .40 and .50 pounds each)
- Kosher salt and ground black pepper
- 2 tablespoons olive Oil
- 6 garlic cloves, finely minced
- Kosher salt
- 1 cup unsalted butter, softened (two sticks)
- 2 teaspoon dried thyme
- Ample pinch of coarsely ground black pepper
Prepare the garlic butter: Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
Grill: Make sure your grill is clean, lightly oiled and very hot.
Brush beef with olive oil. Sprinkle salt and a generous amount of ground, black pepper all surfaces of each piece of meat.
Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Place a generous amount of garlic-butter on each piece (see movie). Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes.
