This Garlic Butter Skillet Flank Steak is a tasty treat that’s easy to make in the oven! Tender steak seared with garlic butter creates a mouthwatering dish that smells amazing.
You won’t believe how quick this is! All you need is a skillet and some steak. I love serving it with mashed potatoes—perfect for soaking up that delicious garlic butter! 😋
Key Ingredients & Substitutions
Flank Steak: This cut is lean and flavorful. If you can’t find flank steak, you could use skirt steak, sirloin, or even ribeye in a pinch. Just keep in mind that different cuts may need different cooking times.
Garlic: Fresh garlic is best for this recipe. If you’re in a hurry, you can use garlic powder, but fresh gives a much better flavor. I love to keep whole heads of garlic in the kitchen since it always adds a kick to dishes!
Butter: I recommend unsalted butter for this dish, as it allows you to control the seasoning. If you need a dairy-free option, try using olive oil or a vegan butter substitute.
Herbs: Fresh parsley and rosemary elevate this dish. If you don’t have fresh herbs, dried herbs can work, but use about one-third of the amount. I sometimes mix in a little thyme for an extra flavor twist!
Olive Oil: This is essential for searing. If you’re out of olive oil, avocado oil is a great substitute because it has a similar flavor and high smoke point.
How Do You Get a Perfect Sear on the Steak?
Searing steak creates a delicious crust and locks in juices. Start with a large oven-safe skillet and heat it until it’s really hot. Here’s the process:
- Pat the steak dry—it helps achieve that perfect crust.
- Generously season with salt and pepper; this enhances the flavor.
- Heat olive oil over medium-high until shimmering, then add the steak.
- Don’t move it around; just let it cook for 4-5 minutes until browned, then flip carefully.
- Remember, if you overcrowd the pan, the steak will steam instead of sear, so use a large enough skillet.
With these tips, you’ll have a beautifully seared flank steak every time!
How to Make Garlic Butter Skillet Flank Steak
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs flank steak
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 10 minutes of active cooking time and 10 minutes for the steak to rest. Plus, you’ll want to let the steak sit at room temperature for about 30 minutes before cooking for the best flavor. Altogether, prepare for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Steak:
Start by patting the flank steak dry with paper towels. This helps get a nice sear later. Generously season both sides of the steak with salt and black pepper. Once seasoned, let it sit at room temperature for about 30 minutes. This step really helps the flavors to enhance and the meat to become more tender.
2. Preheat the Oven:
While the steak is resting, preheat your oven to 400°F (200°C). This will be the perfect temperature for finishing the steak after searing it.
3. Sear the Steak:
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot, carefully place the flank steak in the skillet. Let it sear for about 4-5 minutes without moving it, until it’s beautifully golden-brown on one side. Flip it over and sear the other side for another 4-5 minutes.
4. Add Garlic and Butter:
After searing, lower the heat to medium. Toss in the minced garlic and sauté for about 1 minute, just until you can smell the garlic. Be sure not to let it brown too much. Next, add the unsalted butter and let it melt, using a spoon to baste the steak with the melted garlic butter.
5. Oven Cooking:
Now it’s time for the oven! Carefully transfer your skillet to the preheated oven. Roast the steak for about 8-10 minutes. For medium-rare, look for an internal temperature of about 130°F. Use a meat thermometer for accuracy if you have one!
6. Rest the Steak:
Once the steak is done to your liking, take the skillet out of the oven and move the steak to a cutting board. Tent it loosely with aluminum foil and let it rest for about 10 minutes. This helps the juices flow back into the meat for a juicy outcome.
7. Serve:
Finally, slice the flank steak against the grain into thin strips for the best texture. Drizzle some of that delicious garlic butter from the skillet over the sliced steak. Top it off with a sprinkle of fresh parsley, some rosemary if you like, and a squeeze of lemon juice to brighten up the flavors. Enjoy your meal!
Can I Use a Different Cut of Meat?
Absolutely! If you don’t have flank steak, you can substitute it with skirt steak, sirloin, or ribeye. Just remember that cooking times may vary slightly with different cuts, so use a meat thermometer to ensure your desired doneness.
How Should I Adjust the Cooking Time for Thinner or Thicker Steaks?
If your steak is thinner than 1 inch, reduce the oven time to about 5-7 minutes to avoid overcooking. For thicker steaks (over 1.5 inches), you may need to increase the oven time by a few minutes, aiming for that internal temperature of 130°F for medium-rare.
Can I Make This Recipe in Advance?
You can prepare the steak up to the point of resting. Let it cool, then wrap it tightly and refrigerate for up to 2 days. When ready to serve, reheat it gently in the oven, covered with foil, at 300°F until warmed through.
What’s the Best Way to Store Leftovers?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To keep it tender, reheat it on the stove over low heat with a bit of broth or butter to maintain moisture.
