Herb Bouquet
Gather the herbs into a bouquet and tie the bottom with butchers’ twine.
Flat Iron
Preheat the oven to 300˚F. Line a baking sheet with parchment and top with a cooling rack.
Dry the steak with paper towels, season both sides generously with salt, set on the rack and refrigerate for 45 minutes.
Heat a film of grapeseed oil in a large cast iron pan over medium high heat. Once hot, add the steak and brown the first side, about 4 minutes, adjusting the heat as necessary. Brown the second side for another 4 minutes. Flip again and move to one side of the pan.
Reduce the heat to low and add the butter. Once melted, add the herb bouquet to butter. Tilt the pan to pool the butter and using a large spoon, begin to baste the top of the steak for about 2 minutes. Flip the steak, move the herb bundle to the top of meat and continue to baste for another 2 minutes.
Place the steak over the herb bundle and move the pan to the oven for 5 to 8 minutes or until the temperature reaches 125˚F. Remove from the oven, transfer the meat to the rack and let it rest for 10 minutes. The butter in the pan can be reserved to spoon over the sliced steak. Slice against the grain to serve with the Smashed Golden Potatoes and Grilled Tomatoes.
Smashed Golden Potatoes
Put the potatoes in a large saucepan and cover with about 2 inches of cold salted water. Bring to a boil and cook until tender when pierced with a paring knife. Drain the potatoes and let them sit until cool enough to handle.
Place the potatoes between 2 pieces of plastic wrap and flatten them with a mallet or bottom of a small pan, still keeping the potato intact.
Preheat the oven to 300˚F. Line a baking sheet with parchment and top with a cooling rack.
The potatoes can be fried in batches. Heat about 1/4 inch of oil in a cast iron or non-stick skillet over medium high heat. Once the oil is hot, arrange the potatoes in a single layer and brown on both sides.
Remove the potatoes to the rack, season with salt and keep warm in the oven while you finish the steak.
Before serving, sprinkle the potatoes with chives and use a microplane grater to grate lemon zest over the top.
