Perfectly Pan-Seared Flank Steak with Garlic Butter

Bring the steakhouse home with this simple, flavorful Pan Seared Flank Steak made entirely on the stovetop. Ready in about 17 minutes from start to finish.

Because this recipe is finished on the stovetop, there’s no oven preheating—just a very hot skillet and a few easy steps to a delicious steak.

Flank steak pairs beautifully with a variety of sides and starters, so you can pull together a complete meal quickly on a busy weeknight.

If you’ve tried other pan-seared recipes like Pan Seared Ribeye or Pan Seared Boneless Pork Chops, you’ll find the same quick prep and rich flavor here.

This flank steak is straightforward to prepare, and it’s forgiving: quick, easy, and reliably tasty.

Pan Seared Flank Steak

Flank steak is a lean, flavorful cut with long muscle fibers. Because of its grain, it’s important to slice it against the grain after cooking to keep each bite tender and easy to chew.

You can use flank or skirt steak for this method—both cook quickly and make great fajitas or steak strips for salads, tacos, and sandwiches.

This pan-seared flank steak shines alongside simple sides like garlic butter green beans, roasted vegetables, or a fresh slaw.

Why You’ll Love This Recipe

This is an ideal recipe for cooks of all levels. Highlights include:

• Versatile: Leftovers turn into fajitas, stir-fries, sandwiches, or salads.
• Full of flavor: Minimal ingredients—salt, pepper, garlic, butter, and fresh herbs—deliver maximum taste.
• Customizable: Swap herbs, use different fats, or adjust seasonings to suit picky eaters.

Ingredients Needed

Key ingredients to note:

Flank steak: Use a good-quality piece and bring it to room temperature for 30–60 minutes before cooking.

Garlic: Freshly minced garlic adds bright, savory flavor—don’t skip it if you can help it.

Butter: Unsalted butter makes the garlic-herb basting sauce. If you use salted butter, reduce any added salt.

Fresh herbs: Rosemary and thyme (or a favorite herb swap) give the steak an aromatic lift and prettier presentation.

How To Pan Sear Flank Steak

Step 1: Dry the Steak

Pat the steak dry with paper towels to ensure a proper sear.

Step 2: Heat the skillet

Heat a cast-iron skillet or heavy pan over medium-high for 4–5 minutes until very hot and starting to smoke.

Step 3: Season the Steak

Season both sides of the steak evenly with salt and black pepper.

Step 4: Sear Steak

Add 1 tablespoon olive oil to the hot pan and swirl to coat. Place the steak in the skillet and press gently to ensure contact. Cook 2–3 minutes on the first side, then flip and cook another 2 minutes (adjust for desired doneness).

When the first side has formed a deep brown crust, the steak should release easily from the pan—avoid flipping too early.

Step 5: Add Minced Garlic and Herbs

After flipping, dot the steak with cubed unsalted butter. Once it melts, add 4 minced garlic cloves, 2 sprigs rosemary, and 2 sprigs thyme. Spoon the melted garlic-herb butter over the steak as it sizzles.

Step 6: Rest the Steaks

Remove the steak from the heat and tent with foil. Let rest 5 minutes to allow juices to redistribute.

Step 7: Slice the Steak

Slice thinly against the grain and serve. Garnish with a tablespoon of fresh minced parsley if desired.

Recipe Variations and Substitutions

• Chicken: Replace beef with 1½ pounds boneless, skinless chicken thighs; cook until 165°F (74°C).
• Steak choice: Skirt steak works well as an alternative.
• Herbs: Swap rosemary and thyme for oregano, cilantro, basil, or tarragon to change the flavor profile.
• Dairy-free: Use olive oil or vegan butter instead of regular butter.
• Dry herbs: If fresh herbs aren’t available, use about half the amount of dried herbs.
• Steak salad: Slice the steak and add to a salad with romaine, tomato, red onion, corn, avocado, feta, and a balsamic vinaigrette for a hearty meal.

Tips For Perfect Pan-Seared Flank Steak

• Bring the steak to room temperature before cooking for even doneness and better searing.
• Pat the meat dry to promote browning (Maillard reaction).
• Use a heavy-bottomed pan; cast iron is ideal for an even, powerful sear.
• Rest the steak after cooking so juices stay in the meat instead of running onto the cutting board.
• Use an instant-read thermometer to confirm doneness—flank and skirt steaks can feel soft even when cooked through.
• Add a squeeze of lemon or lime before serving to brighten the sauce.
• Store leftovers in an airtight container in the fridge; pour the sauce over the steak to help keep it moist.

Always slice against the grain for the most tender bites.

Love good food? Try recipes like Potato Cheese Balls or Mushroom Pizza for more ideas.

Flank Steak Internal Temperature

Use an instant-read thermometer and follow these guidelines:

• Rare: 120–125°F (49–52°C) — red center, very juicy.
• Medium Rare: 130–135°F (54–57°C) — pink center, juicy and tender.
• Medium: 140–145°F (60–63°C) — pink to slightly pink center.
• Medium Well: 150–155°F (66–68°C) — faint pink, firmer.
• Well Done: 160°F (71°C) and above — little to no pink, firmer texture.

Pan Seared Flank Steak FAQs

Recipes To Pair With Pan Seared Flank Steak

Rosemary Garlic Mashed Potatoes

Garlic Herb Rice

Sweet Dinner Rolls Recipe

Sautéed Vegetables

Fried Carrots

Easy Roasted Potatoes

More Recipes With Steak

Beef Shawarma Recipe

Steak Fried Rice

Steak and Scrambled Eggs

Steak and Pasta

Pan Seared Ribeye Steaks

Ribeye Steak Sandwich

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