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Skillet Flank Steak with Garlic Butter is flavorful, quick, and easy to prepare. Flank Steak is seared on the stove top and coated in rich garlic butter.
If you’re looking for a simple, easy to make flank steak recipe, look no further. My skillet flank steak with garlic butter requires only a few basic ingredients and about ten minutes of your time.
Looking for side dishes to serve next to your flank steak? How about my Creamy Mashed Potatoes or Bacon and Garlic Butter Mashed Potatoes.
If you’d like a healthy and flavorful side dish, might I suggest Quick Parmesan Asparagus with Lemon Butter or Parmesan and Red Pepper Roasted Broccoli.
Flank steak is generally a long and thin, boneless cut of beef. The easiest way (in my opinion) to cook flank steak is to sear it in a frying pan, allow it to rest, then slice it thin against the grain.
Since flank steak is a grainy cut of meat, slicing it against the grain will make the meat seem more tender and easy to eat. For me, this preparation was simple and quick enough for a weeknight meal.
Even though this steak is prepared in just a few minutes, this dish looks impressive for your family, friends, or guests. Try slicing your flank steak and plating it on top of some mashed potatoes.
Or, toss your flank steak with some steamed veggies and make your own stir fry.
Cast Iron
Cast IronI like to cook my steaks in a cast iron pan. They always sear nicely, never stick, and cleanup is simple. A quality, inexpensive option that I love is Lodge cast iron. I personally have this pan, and highly recommend it.
Also, Lodge is located and manufactured in the USA. I love to support products made in the USA when possible, so for me this was a big selling point after their quality and high reviews.
Seasoning your cast iron can be a fun project. After that, taking care of it is a surprisingly easy process. It’s as simple as scrubbing your pan out lightly with hot water, then drying immediately (to avoid rusting). Despite popular belief, after seasoning your pan the first time, they take very little upkeep other than washing and drying after each use.
Over time, your pan will become smoother with use. For me (a major food nerd), it’s fun to watch their progress as you use them!
Cast iron pans are often passed down generation to generation because they basically last forever. Do you have a family cast iron pan? How old is it? Share in the comments below!
Skillet Flank Steak with Garlic Butter
Ingredients
- 16 ounces flank steak
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
Instructions
- Season flank steak with salt and pepper on each side (use more salt and pepper as desired). Set aside.
- In a saute pan over medium-high heat, add olive oil. When hot and shimmering, add flank steak with tongs and allow to sear for 2 and 1/2 minutes on the first side. When flipping your steak with tongs, if it is seared properly, it will pull away easily from the pan.
- Flip steak and sear for an additional 2 and 1/2 minutes. For a 1 and 1/4" flank steak (like pictured) this will give you a medium-rare flank steak. Add additional time as needed for a thicker or more well-done steak.
- Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You'll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting.
- Rare: 125 degrees (Fahrenheit)
- Medium-rare: 135 degrees
- Medium: 145 degrees
- Medium-well: 150 degrees
- Well done: 160 degrees. - Once your steak is cooked to your liking, remove from the pan, cover with foil, and allow to rest for 10 minutes. Slice steak thinly and against the grain.
- Meanwhile, turn the heat to medium-low and return pan to heat. Add butter to pan and melt. Add garlic to pan and cook for up to 1 minute, or until garlic begins to brown (garlic will brown quickly).
- Remove from heat and pour garlic butter over flank steak. Serve and enjoy.
Nutrition
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