Serves 2
40 min
Butter Basted Flank Steak
Recipe GLPR94cf8720d6b175
A perfectly seared flank steak finished with a rich butter, garlic, and thyme baste. The meat is seared until deeply browned on one side, then flipped and continuously basted with foaming butter and aromatics until it reaches a safe medium doneness. Rested and sliced thin against the grain, this restaurant-quality steak is tender, flavorful, and ready in about 30 minutes.
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Ingredients
10 ounces flank steak, trimmed and patted dry
Salt
Black pepper
1/2 tablespoon olive oil
3 tablespoons unsalted butter
4 garlic cloves, peeled and smashed
6-7 fresh thyme sprigs
Directions
Pat the trimmed flank steak thoroughly dry with paper towels. Allow it to sit at room temperature for at least 20 minutes—this prevents the pan from cooling down too quickly and helps the meat brown evenly. Season both sides generously with salt and black pepper.
Heat the olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the steak in the pan and sear for 4–5 minutes without moving it, until the bottom is deeply browned and caramelized.
Using tongs, flip the steak carefully. Immediately reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan around the meat.
Hold the pan handle with a towel in one hand and tilt the pan slightly toward you. Use a spoon in your other hand to continuously baste the top of the steak with the foaming butter mixture for 8–12 minutes, depending on the thickness of your steak. The steak is done when an instant-read meat thermometer inserted into the thickest part reads 160°F for a medium doneness, which is safe for beef cuts.
Transfer the steak to a clean cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat. Slice the steak thinly against the grain and arrange on a serving plate. Spoon the crispy garlic cloves and any remaining pan juices over the sliced meat. Serve immediately.
