The method for this steak uses both dry brining and a reverse sear method. A thermometer you can read while the meat is cooking is an extremely helpful tool because this is a thin steak, but not as important if using a thicker cut of meat.

Ingredients

• 1 flat iron steak (mine is 1.4 pounds)

• 1-2 Tbsp kosher salt

• 1 head of garlic, roasted ahead of time, or 2 Tbsp roasted garlic paste

• 3 Tbsp ancho chile powder (Dried ancho chiles, toasted, seeds and stems removed, then ground into powder)

• 2 sticks of unsalted butter, softened

• 1 tsp lime zest

• ¼ tsp ground toasted cumin

Directions

1. Between 4-48 hours before cooking the steak, place it on a sheet tray with a cooling rack. Pat it dry, then season evenly with salt. Let this rest, uncovered, in the refrigerator. Skip this step if you did not allow yourself this time, and season with salt 15 minutes before cooking.

2. Roast garlic ahead of time: slice the top off a bulb of garlic, exposing all the garlic cloves, and drizzle with oil. Wrap in foil and bake at 400° F for 40 minutes, or until garlic bulbs are soft. Squeeze the cloves out of the bulb from the bottom and put into a large bowl.

3. To that bowl, add softened butter, ancho chile powder, 1 tsp lime zest, cumin, and some salt and pepper to taste. Use a spoon or a hand mixer to combine the mixture. Lay out a sheet of plastic wrap and spoon the compound butter onto it. Store in the refrigerator at least 30 minutes.

4. Preheat an oven to 200°F.

5. Right from the fridge, stick a thermometer into the steak (important for a thinner steak like this flat iron, not as important for a thick steak). Let cook in the oven about 15-20, or until the thermometer reads 30° less than the desired result (100°F for a medium rare). While cooking, prepare a grill or a cast iron on the stove to medium high heat.

6. Once the steak has reached its desired temperature, remove from the oven. Place on an oiled surface (grill or cast iron) and let sear about 2-3 minutes per side until seared. Remove from heat.

7. Add slices of the compound butter over the top as it rests. Garnish with Mango Habanero Salsa.