Pan seared flank steak with garlic butter is flavorful and easy to prepare for a weeknight meal. Seasoned flank steak is seared on the stove top and coated in rich garlic butter.
Gently pat your flank steak dry with a paper towel. Season with salt and pepper on each side. If your steak is unevenly cut, or too long for your pan, consider slicing your steak into two or more pieces and cooking them separately for best results.
In a cast iron (or stainless steel) pan over medium-high heat, add oil. When hot and shimmering, add flank steak with tongs and allow to sear for 2 and ½ minutes on the first side.
Flip steak and sear for an additional 2 and ½ minutes. For a 1-¼" 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 your steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest using 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, tent 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 - do not walk away).
Remove from heat and pour garlic butter over flank steak. Optionally, garnish with fresh chopped parsley. Serve and enjoy.
Use an oil with a high smoke point for pan-searing steaks. I recommend canola oil, peanut oil, or vegetable oil. I do not recommend butter or olive oil.
Since flank steak is a lean cut of meat, I suggest cooking it to no more than medium doneness to prevent your steak from drying out.