Go Back
–+ servings
Sliced medium-rare steak garnished with parsley on a wooden board, with a bowl of coarse salt and scattered salt crystals nearby.
Print Recipe
No ratings yet

Pan-Seared Flank Steak

This pan seared flank steak gets a deep, buttery crust from a dry mustard butter rub and a hot cast iron skillet. It needs just 5 ingredients and no marinade, sears in under 10 minutes, and is sliced thin against the grain for tender, juicy beef.
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free
Keyword: butter, butter garlic steak, flank steak, mustard
Servings: 4 people
Author: Olivia Ribas

Ingredients

Instructions

  • Bring to Room Temp: Remove the steak from the fridge 30 minutes before cooking. Trim any tough connective tissue.
  • Score: Using a sharp knife, make shallow cuts about 1 inch apart, about ⅛ inch deep. Flip and repeat on the other side, keeping the cuts parallel.
    A hand slices raw flank steak on a wooden cutting board, preparing it for a delicious pan seared flank steak. Nearby, a small bowl contains salt and pepper.
  • Season: Pat the steak dry. Rub both sides with salt, pepper, and dry mustard, then spread about 1 tablespoon of the softened butter over the steak, working it into the cuts.
    A hand sprinkles seasoning onto a raw skirt steak placed on a wooden cutting board, ready to become a delicious Pan Seared Flank Steak. A small dish with a pat of butter sits in the background.
  • Sear: Heat a heavy skillet over high heat until very hot. Cook the steak for 4 to 5 minutes, flip, and cook 3 to 5 minutes more, until nicely browned and the thickest part reaches 125°F for medium rare.
    A large Pan Seared Flank Steak is cooking in a black skillet, displaying a dark brown, caramelized crust with flavorful juices pooling around it.
  • Rest: Remove from the heat, top with the remaining butter, and let rest for 10 minutes.
    A pan seared flank steak topped with dollops of melting butter sits on a rustic wooden cutting board.
  • Slice: Cut into thin slices against the grain and spoon the juices from the board over the top.
    Pan Seared Flank Steak sliced medium-rare and arranged neatly on a rustic wooden cutting board, with a bowl of pepper and a bowl of coarse salt nearby.

Notes

To store: You can tightly wrap the flank steak, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.

Nutrition

Serving: 1/4 | Calories: 319kcal | Protein: 32g | Fat: 21g | Cholesterol: 120mg | Sodium: 235mg | Potassium: 180mg | Calcium: 1mg | Iron: 14mg