Easy Flat Iron Steak in Wine Sauce

Recipe View Allow the steaks to come to room temperature for at least 30 minutes. (30 minutes)

Recipe View In a small bowl, combine 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder. Mix well to form a flavorful paste. (2 minutes)

Recipe View Use a fork to prick the steaks all over. This helps the spice rub penetrate the meat. Generously rub the spice paste all over the steaks, ensuring every surface is coated. (3 minutes)

Recipe View Heat a large, heavy-bottomed skillet (cast iron is ideal) over high heat. Add the remaining 3 tablespoons of olive oil. Heat the oil until it just begins to shimmer and lightly smoke. (2 minutes)

Recipe View Carefully place the steaks in the hot skillet, ensuring they are not overcrowded. Sear the steaks quickly until the outside is deeply browned but the center is still rare, about 2-3 minutes per side. For medium-rare, an instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C). (6 minutes)

Recipe View Remove the steaks from the skillet with tongs and set aside on a plate to rest. (1 minute)

Recipe View Pour the dry red wine into the skillet. Bring to a boil over medium-high heat, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add incredible flavor to the sauce. (3 minutes)

Recipe View Stir in the sliced portobello mushrooms. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 5 minutes. (5 minutes)

Recipe View Return the steaks to the skillet, placing them on top of the mushroom-wine sauce. Reduce the heat to low and simmer gently until the sauce has reduced and thickened slightly, about 5 minutes. Baste the steaks occasionally with the sauce. (5 minutes)

Recipe View Remove the steaks from the skillet and transfer them to a serving platter. Spoon the mushroom sauce generously over the steaks. Serve immediately.