Pan Seared Flank Steak

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Pan Seared Flank Steak made with a tasty garlic herb butter is so easy I’ll bet you’ll be making it often. My simple and straightforward recipe makes prep a breeze. Add this easy dinner recipe to your rotation. It's so worth it!

Prep Time10

Cook Time7

Total Time17

Course: Dinner

Cuisine: American

Servings: servings

Author: Precious

Ingredients

1.5 pounds flank steak at room temperature
¾ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil light olive oil
4 garlic cloves, peeled and minced
2 tablespoons unsalted butter
2 sprigs fresh rosemary leaves removed from stem and minced
2 sprigs fresh thyme leaves removed from stem and minced
1 tablespoon fresh minced parsley optional, for garnish

Instructions

Pat dry the steak with paper towels. This ensures a good sear.
1.5 pounds flank steak
Place a cast iron skillet or any skillet you have on hand on medium high heat and let it heat up for 4-5 minutes until smoking hot.
Meanwhile, season both sides of the dried steak evenly with salt and pepper.
¾ teaspoon salt, ½ teaspoon ground black pepper
Pour the oil into the smoking hot skillet and swirl so the oil coats the bottom of the pan. This will prevent the steak from sticking to the bottom of the pan.
1 tablespoon olive oil
Place the flank steak carefully into the cast iron skillet pressing each steak down carefully once it touches the skillet. This helps create a crust on the outside.
Let the steaks cook on one side for 2-3 minutes or until desired doneness. Flip to the other side and let them cook for another 2 minutes or until the desired doneness. See the flank steak cooking guide in the recipe notes.
Once you flip the steaks to the other side, cut the unsalted butter into little cubes and dot around the steak. Let it melt then add the minced garlic, rosemary and thyme. Let them sizzle in the butter then spoon the garlic herb sauce over the flank steak.
4 garlic cloves, peeled and minced, 2 tablespoons unsalted butter, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
Remove from heat and let it rest covered with aluminum foil for 5 minutes to reabsorb its juices, then place on a chopping board and slice thinly against the grain and serve warm, garnished with fresh minced parsley if desired.
1 tablespoon fresh minced parsley

Notes

1. Remove the flank steaks from the fridge and let them rest for 30 minutes to 1 hour at room temperature before cooking. This ensures even cooking.

2. Always let the steak rest covered for about 5 minutes before cutting into it. This makes for the juiciest steak!

3. If you do not have unsalted butter, use salted butter and reduce the amount of salt added to the steak.

4. A meat thermometer is a must to ensure your steaks are cooked properly. Follow this steak internal temperature cooking guide and cook the steak according to your preference:

Rare: 120-125°F (49-52°C) - Red center, very juicy.
Medium Rare: 130-135°F (54-57°C) - Pink center, juicy and tender.
Medium: 140-145°F (60-63°C) - Pink to slightly pink center, still juicy.
Medium Well: 150-155°F (66-68°C) - Hint of pink in the center, less juicy.
Well Done: 160°F (71°C) and above - Little to no pink, firmer texture, less juicy.

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