Flat iron steak with caramelized onions and hotel butter

Trim the flat iron steak square, removing excess fat, sinew and connective tissue.

Blot the meat dry with a towel and season with salt and pepper.

Preheat a skillet on high 2 to 3 minutes with a little high-smoke-point oil; sear the steaks at least 5 minutes on the first side, then 2 to 3 minutes on the second; remove and rest.

In the same pan, saute chopped onions hard for at least 20 minutes until caramelized; add butter, then picked thyme, and deglaze with red wine vinegar.

Spoon a healthy portion of onions over each steak and roast in a 500 degree oven about 10 minutes for medium to medium rare.

Whip room-temperature butter with chopped parsley and finely minced onions for the hotel butter, to top the steaks.