When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley. Reserve 1/4 cup of the cooking water and drain the pasta. Transfer the steaks to a rimmed plate to rest, reserving the skillet.Īdd the pasta to the boiling water and cook according to package directions. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Add 2 tablespoons of the butter and the thyme.

Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Heat a large cast-iron skillet over medium-high heat.

Bring a large pot of salted water to a boil.

Pan fried flat iron steak