There’s something magical about the sizzle of a perfectly seasoned flank steak hitting a hot cast-iron skillet. Today, I’m sharing my foolproof method for creating a restaurant-worthy garlic butter flank steak right in your kitchen. This recipe combines the rich flavors of fresh garlic, herbs, and butter with the bold, beefy taste of flank steak – all finished to perfection in the oven.
Why You’ll Love This Recipe
The combination of stovetop searing and oven finishing creates a steak that’s crusty on the outside and perfectly juicy on the inside. I’ve spent years perfecting this technique, and I’m excited to share all my tips for achieving steakhouse results at home.
Key Ingredients
For the Steak:
- 1 (2-pound) flank steak
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Garlic Butter:
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- ½ teaspoon sea salt
Essential Equipment
- 12-inch cast-iron skillet
- Instant-read meat thermometer
- Sharp knife for slicing
- Cutting board
- Tongs
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 45g |
| Fat | 22g |
| Carbohydrates | 2g |
| Fiber | 0.5g |
| Iron | 4mg |
| Calcium | 45mg |
| Vitamin A | 450IU |
| Vitamin C | 3mg |
Step-by-Step Instructions
Preparation (30 minutes before cooking)
- Remove the flank steak from the refrigerator and pat dry with paper towels
- Season generously with salt and pepper on both sides
- Let rest at room temperature for 30 minutes
- Position oven rack to center and preheat to 400°F (204°C)
Making the Garlic Butter
- In a small bowl, combine:
- Softened butter
- Minced garlic
- Chopped herbs
- Sea salt
- Mix thoroughly and set aside at room temperature
Cooking Process
- Heat cast-iron skillet over high heat for 5 minutes
- Add olive oil and wait until it starts to smoke
- Carefully place the steak in the skillet
- Sear for 3-4 minutes on each side until golden brown
- Add garlic butter to the skillet
- Transfer to preheated oven
- Cook for:
- 5-6 minutes for medium-rare (135°F)
- 7-8 minutes for medium (140°F)
- 9-10 minutes for medium-well (145°F)
Resting and Serving
- Remove from oven and transfer steak to cutting board
- Let rest for 10 minutes (this is crucial!)
- Slice against the grain at a 45-degree angle
- Drizzle with remaining garlic butter from skillet
Pro Tips for Perfect Results
- Always bring steak to room temperature before cooking
- Pat the meat completely dry before seasoning
- Don’t move the steak while searing
- Use an instant-read thermometer for precise doneness
- Let the meat rest before slicing
- Cut against the grain for maximum tenderness
Serving Suggestions
- Roasted garlic mashed potatoes
- Grilled asparagus or green beans
- Sautéed mushrooms
- Fresh garden salad
- Crusty artisan bread
Storage and Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat:
- Slice thinly
- Heat a skillet over medium heat
- Add a touch of butter
- Warm slices for 30-60 seconds per side
Common Questions and Answers
Q: Why is my flank steak tough?
The most common reason is cutting with the grain instead of against it. Always slice perpendicular to the muscle fibers for tender results.
Q: Can I substitute the herbs in the garlic butter?
Yes! Feel free to experiment with your favorite fresh herbs. Oregano and sage work particularly well.
Q: What’s the best way to tell if my steak is done?
An instant-read thermometer is your best friend. For medium-rare, look for 135°F (57°C) before resting.
Q: Can I make this recipe without a cast-iron skillet?
While cast-iron provides the best results, any oven-safe skillet will work. Just ensure it can withstand high heat.
Q: Should I marinate the flank steak first?
With this method, marinating isn’t necessary. The garlic butter adds plenty of flavor, and proper cooking technique ensures tenderness.
Troubleshooting Tips
| Issue | Cause | Solution |
|---|---|---|
| Tough meat | Sliced with the grain | Slice against the grain at 45° angle |
| Too rare | Insufficient cooking time | Use meat thermometer for accuracy |
| No crust | Pan not hot enough | Preheat pan thoroughly |
| Burnt garlic | Added too early | Add butter after initial sear |
| Chewy texture | Didn’t rest meat | Allow full 10-minute rest |
Recipe Variations
- Asian-Inspired:
- Replace herbs with ginger and green onions
- Add soy sauce to the butter mixture
- Mediterranean Style:
- Use oregano and lemon zest in butter
- Finish with crumbled feta cheese
- Spicy Version:
- Add red pepper flakes to butter
- Include chopped jalapeños
Make-Ahead Tips
- Prepare garlic butter up to 3 days in advance
- Store in refrigerator, bring to room temperature before using
- Season steak up to 24 hours ahead
- Keep uncovered in refrigerator to dry age slightly
Remember, cooking the perfect flank steak is all about technique and timing. With practice, you’ll be able to achieve restaurant-quality results every time. The key is paying attention to the details: proper seasoning, correct temperature, adequate resting time, and proper slicing technique. Master these elements, and you’ll have a foolproof method for preparing this classic cut of beef.
