Directions

1. 1.        Pat the flat iron steak dry thoroughly with paper towel to remove excess moisture.
2. 2.        Season lightly with White Magic on both sides, followed by Black Magic on both sides, pressing the seasoning into the meat.
3. 3.        If time allows, place the seasoned steak uncovered on a rack in the fridge and dry brine for up to 6 hours to enhance flavour and improve crust.
4. 4.        Remove the steak from the fridge 30–45 minutes before cooking to bring it closer to room temperature.
5. 5.        Heat a heavy-based pan over high heat until very hot, then add the beef tallow and allow it to melt and shimmer.
6. 6.        Place the steak into the pan and cook, flipping every 30 seconds to build an even crust and cook evenly.
7. 7.        Continue cooking until the internal temperature reaches 50°C for medium-rare.
8. 8.        Remove the steak from the pan and rest for 5–10 minutes to allow the juices to redistribute.
9. 9.        Slice against the grain for maximum tenderness and serve with chimichurri or your favourite steak sauce.