Pan Seared Flank Steak

Lisa Kotler
by Lisa Kotler
6 servings
15 min

Are you a carnivore? I love a good pan-seared steak, but I have never made a flank steak this way before. Always in a rush to get dinner on the table, I seasoned up the meat and got it into a super hot cast iron pan. Make sure to add fresh garlic and herbs to the pan. Don't forget to add a tbsp of butter, to the pan and spoon it over the meat throughout the cooking process. The key to success and a caramelized crust on the meat is to place it in the pan and avoid touching it for at least 5 minutes before you flip the meat.

Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info

  • 1 pound flank steak
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp grapeseed oil
  • bunch of fresh herbs
  • 2 cloves of garlic
  • 2 tbsp butter
  • pinch flaky sea salt

Take meat from the fridge and let sit on the counter for 30 minutes.
Season with salt, pepper, and garlic powder.
Using a cast-iron frying pan, put on a high heat and add the oil.
Once the pan is hot, add the steak and don't touch for at least 5 minutes to form a crust.
Add garlic cloves, herbs and butter to the hot pan.
Keep spooning the butter over the meat as it cooks.
Flip the meat after 5 minutes.
Cook until desired wellness. Medium rare is 130-135 degrees F on a meat thermometer.
Remove from pan and rest on a cutting board for 10 minutes before slicing. Top with a pinch of flaky sea salt.
Serve immediately.
Lisa Kotler
Want more details about this and other recipes? Check out more here!