Seared Flat Iron Steaks with Bagna Cauda

A good Flat Iron steak can be a hit or miss experience. This is based on two general principles, first is the quality of the meat, which if bad, you cannot fix, and second is the care that went into cutting the steak. Wild Idea’s Flat Iron steaks are the best quality and they are cut with specific care, giving you assured success. The recipe below for Bagna Cauda, which is an Italian dipping sauce, is terrific on meat or with grilled or blanched veggies, and crusty bread. An assortment of all makes a great party tray when entertaining. (Makes 2 entrée portions, or 6 hors d’oeuvres portions)
8 oz. Bison Flat Iron Steak

Steak Ingredients:

1 - 8 oz. Flat Iron Steak
1 - tablespoon olive oil
1 - teaspoon lemon juice
1 - teaspoon black pepper
½ - teaspoon sea salt +
Prepared 8 oz. Bison Flat Iron Steak


1) Rinse steak and pat dry with paper towels.

2) Mix the rest of the ingredients together and rub into the steak. Cover and allow to rest at room temperature for two hours before cooking.

3) On stovetop over high heat, heat a *seasoned (*a pan that has been rubbed with oil and allowed to absorb into the pan)cast iron or heavy clad pan. Insure your exhaust fan is on high, as you will have a little smoke.

4) Shake off any excess of the seasoned oil and place steak in hot pan. Sear one and a half minutes on the first side, then turn and sear for an additional minute. Remove pan from heat and remove the steak from pan. Transfer the steak to a plate or cutting board and cover with foil. Allow steak to rest for 5 minutes before cutting.

5) Slice, plate, and drizzle or serve with Bagna Cauda.

Prepared 8 oz. Bison Flat Iron Steak

Creamy Bagna Cauda (makes about 1 cup)

This sauce can be made with a combination of butter & olive oil or one or the other. The garlic-flavored milk can be omitted if you do not want a creamy texture. I prefer a combination of both butter & oil, and do add a little of the milk as it helps to keep the dipping sauce from separating, which is normal.


1/3 – cup milk
4 – good sized garlic cloves, peeled
½ - cup cilantro or parsley
5 – anchovy filets
4 – tablespoons each, hot melted butter & hot olive oil
1½ - tablespoons fresh squeezed lemon juice
1 – teaspoon black pepper


1) In a double broiler over medium high heat, bring milk and garlic cloves to a gentle boil. Reduce heat to a simmer, cover and allow to steep for half an hour. Shut heat off and leave the garlic in the milk for two hours.

2) Remove the garlic cloves from the milk and place in a blender or food processor, along with the herbs, anchovy filets, butter, oil, and lemon juice. Pulse puree to incorporate. Add 2 tablespoons of the garlic milk and pulse puree a second time.

3) Season to taste and reheat.

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  • We have been making bagna cauda since the 70s…but we mince the garlic, use heavy cream not milk and do it on stove in cast iron pan over high heat and mix it all together…great with french bread…

    Scott Ralls
  • Wow! The Bagna Cauda was a perfect dip for the steak! I will put it with my favorite recipes book.

  • Oh yeah. This recipe was a winner at our house!
    Served with rice pilaf and garlic roasted green beans. Everyone said, “Make this one again.”

  • Hi Melinda.
    I was able to bring the milk to a gentle boil. Perhaps turn your heat to high to achieve this, as all stoves are a little different.
    Thank you for your question.

    Jill O"Brien / Wild Idea Buffalo Co.
  • The instruction about the double boiler is confusing. If you put the milk and garlic in the top of a double boiler, you can’t bring them to a “gentle boil.” Only the water underneath will boil. Is that what you mean?


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