Get The Recipe!
All you'll need is a a 24 oz flat-iron steak cut into four 6 oz pieces. I chose to leave the steak whole and serve thinly sliced pieces. You'll also need some coarse salt and freshly ground black pepper, a cup of Merlot wine and some good quality butter. I'm using a wonderful Irish Butter that I found at the supermarket.
Sear the steak in a cast iron pan on high heat about 8 minutes per side, for medium-well. Transfer steak to a plate and loosely cover with aluminum foil.
Add wine to the pan and simmer until it's syrupy. Remove from heat, add butter, a small piece at a time until it's all incorporated.