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Garlic Butter Skillet Flank Steak Oven Recipe

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4.3 from 15 reviews

This Garlic Butter Skillet Flank Steak recipe combines a perfectly seared flank steak with a rich, garlicky butter sauce made in the same pan. Quick and flavorful, it is cooked first on the stovetop, finished briefly in the oven, and then served with a luscious white wine and garlic pan sauce. Perfect for an elegant yet easy dinner for four.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 pound flank steak
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons vegetable oil
  • 3 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine (such as Chardonnay)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat Oven and Prepare Aromatics: Preheat your oven to 400 degrees Fahrenheit. Mince the garlic cloves and chop the fresh parsley finely, then set them aside so they are ready to add to the sauce later.
  2. Season the Steak: Divide the flank steak into 4 equal portions. Pat each portion dry with paper towels, then season generously with kosher salt and freshly ground black pepper on both sides to enhance the flavor and help form a good crust.
  3. Sear the Steak: Heat a large cast iron skillet over medium-high heat until it is very hot. Add 2 teaspoons of vegetable oil and 1 tablespoon of butter, allowing the butter to melt completely. Place the steaks in the skillet and sear for about 3 minutes on each side, developing a rich browned crust.
  4. Oven Finish: Once seared, carefully transfer the cast iron skillet to the preheated oven. Roast the steaks for an additional 3 minutes or until they reach an internal temperature of 125 degrees Fahrenheit for medium-rare, measured with an instant-read thermometer.
  5. Rest the Steaks: Remove the cast iron skillet carefully from the oven (the handle will be extremely hot) and return it to the stovetop over low heat. Take the steaks out of the skillet and place them on a plate to rest; this allows juices to redistribute and keeps the steak moist.
  6. Prepare the Sauce: Over medium-low heat, add 1 tablespoon of butter to the skillet along with the minced garlic. Sauté the garlic for 1 to 2 minutes until fragrant but not browned.
  7. Deglaze and Reduce: Pour in the dry white wine along with any juices that have collected on the resting plate. Increase the heat to medium-high and bring the mixture to a boil. Reduce for about 5 minutes, scraping up any browned bits from the bottom of the pan, until the sauce thickens slightly.
  8. Finish the Sauce: Remove the skillet from heat and stir in the remaining 1 tablespoon of butter and the chopped fresh parsley. Taste and season with additional salt and freshly ground black pepper as needed.
  9. Serve: Slice the rested steak portions thinly against the grain to ensure tenderness. Plate the slices and spoon the garlic butter wine sauce generously over the top before serving.

Notes

  • Using a cast iron skillet is ideal for even heat and great searing, but any oven-safe skillet will work.
  • Letting the steak rest after cooking is essential to keep it juicy and tender.
  • Use an instant-read thermometer to ensure perfect doneness and avoid overcooking.
  • Substitute fresh herbs like thyme or rosemary for parsley if desired for a different flavor profile.
  • The sauce can be thickened with a small pat of butter or a cornstarch slurry if preferred thicker.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop and Oven
  • Cuisine: American

Find it online: https://dishiary.com/garlic-butter-skillet-flank-steak-oven-recipe/