Techniques » Perfectly Cooked Flat Iron Steak
Mastering different cooking techniques will increase the fun of home cooking. Jay Murray of Grill 23 explains the nuances of flat iron steak and how generous seasoning and expert searing go hand-in-hand to create a mouth-watering steak.
Jay Murray has been Executive Chef of Grill 23 since 1998 and continues to raise the bar on the classic American cuisine for which the restaurant has long been famous. In recent months, Murray updated the entire restaurant concept of the Grill, now featuring even more exciting "A la Carte" choices (including dry-aged, prime beef from corn-fed cattle that have never received growth hormones or antibiotics) and an expanded "Grill 23 Signature Specials" menu showcasing his more innovative and stylized cuisine. Taking full advantage of the wealth of local seafood, produce and prime meats, Murray skillfully balances innovation with tradition. His food has been called "authoritatively flavored", "downright daring", and "simply delicious".
Under Murray's helm, Grill 23 & Bar consistently garners accolades. In 2002, John Mariani for Town & Country Magazine named Grill 23 one of "America's Top Ten Steakhouses", then in the 2005, Allison Arnett of The Boston Globe praised Grill 23 as "King". Grill 23 also earns the highest honors from the Zagat Survey, including Most Popular, Top American, Top Steakhouse, and Top Seafood Restaurant.