4 (8-oz.) PHNB flat iron steaks
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter, softened
3 tbsp. roughly chopped flat-leaf parsley
3 tbsp. roughly chopped chives
1 shallot, finely chopped
4 tbsp. canola oil
adapted from http://www.saveur.com/
Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallots with a fork in a medium bowl. Season lightly with salt and pepper; cover with plastic wrap and set aside.
Heat 2 tbsp. oil in a 12” cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.
Remove from oven; let stand 20 min. Cut crosswise into 1/2”-thick slices.
Preparation time: 3 hrs, 15 min. Cook time: 85-90 min.