I turn a budget friendly Flank Steak into a quick weeknight showpiece, paired with a garlic butter pan sauce made from unsalted butter, minced garlic, Worcestershire sauce and fresh thyme, plus lemon juice, a splash of beef broth, olive oil and kosher salt. Ideal for busy weeknights.
I love turning cheap cuts into something that makes people do a double take, and this Garlic Butter Skillet Flank Steak Oven recipe is one of my favorites. I grab a 1 1/2 to 2 lb flank steak trimmed, hit it with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, sear it hard in a cast iron pan with 1 tbsp olive oil, then slide it into the oven so the edges stay crisp while the center stays juicy.
The quick garlic butter sauce is outrageously simple: 4 tbsp unsalted butter, 4 garlic cloves minced, 1 tbsp Worcestershire sauce and 1/4 cup beef broth or dry red wine, finished with thyme and a bit of parsley, sometimes a tsp lemon juice optional for brightness. If you like flank steak recipes or need a steak in oven idea that still feels restaurant-level, give this a try.
I always mess with resting time, because timing makes or breaks a seared steak, trust me.
Why I Like this Recipe
– I like that it’s fast and easy, perfect for busy weeknights, and honestly it feels like a fancy dinner even when I’m rushing around.
– I like that flank steak is affordable but when I sear it hard in a hot cast iron it gets that deep brown crust that tastes way more expensive than it is.
– I like the garlic butter sauce, it just makes everything so rich and saucy, and I can tweak it with red wine or broth and it still turns out great.
– I like that you slice it thin against the grain so it stays tender, plus the leftovers reheat well so I get a couple good meals out of one cook.
Ingredients
- Flank steak: High in protein, low carbs, iron rich, hearty bite, can be a bit chewy.
- Garlic: Adds pungent, savory punch, tiny carbs, may help heart health, not sweet.
- Butter: Rich source of fat and flavor, adds silky mouthfeel, use in moderation.
- Olive oil: Heart healthy fats, helps sear steak, brings subtle fruitiness, not sugary.
- Worcestershire sauce: Umami boost, tangy savory depth, little sugar and sodium, use sparingly.
- Beef broth or red wine: Adds moisture and depth, wine brings acidity, broth gives savory stockiness.
- Thyme and parsley: Fresh herbs add brightness, tiny vitamins, aroma lifts heavy buttery flavors.
Ingredient Quantities
- 1 1/2 to 2 lb flank steak trimmed
- 1 1/2 tsp kosher salt plus more to taste
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 garlic cloves, minced (about 2 tbsp)
- 1 tbsp Worcestershire sauce
- 1/4 cup beef broth or dry red wine
- 1 tsp fresh thyme leaves or 1 sprig thyme
- 1 tbsp chopped fresh parsley
- 1 tsp lemon juice optional
How to Make this
1. Preheat oven to 425 F. Pat the 1 1/2 to 2 lb flank steak very dry with paper towels, trim any excess fat or silver skin, then rub both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; let sit at room temp for 10 to 15 minutes.
2. Heat a heavy cast iron skillet over medium high until very hot, add 1 tbsp olive oil and swirl to coat. When the oil is shimmering, add the steak and sear without moving 2 to 3 minutes until a deep brown crust forms.
3. Flip the steak, sear the other side 1 1/2 to 2 minutes, add 2 tbsp of the butter to the pan and tilt the skillet to spoon the melted butter over the steak for about 30 seconds to baste; dont let the garlic burn later so we add garlic separately.
4. Transfer the skillet to the preheated oven and roast 6 to 8 minutes for medium rare, 9 to 11 minutes for medium; check internal temp with an instant read thermometer aiming for about 125 to 130 F for medium rare, 135 F for medium.
5. Remove steak to a cutting board and tent loosely with foil, rest 8 to 10 minutes; its important so the juices redistribute.
6. While the steak rests, put the skillet back on medium heat and add the remaining 2 tbsp unsalted butter. Add 4 minced garlic cloves and cook just 30 to 45 seconds until fragrant but not browned.
7. Pour in 1 tbsp Worcestershire sauce and 1/4 cup beef broth or dry red wine to deglaze the pan, scrape up the browned bits, and simmer 1 to 2 minutes until slightly reduced.
8. Stir in 1 tsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and optional 1 tsp lemon juice; taste and add more kosher salt if needed.
9. Slice the flank steak thinly against the grain, arrange on a platter and spoon the garlic butter sauce over top. Serve immediately with extra sauce on the side.
Equipment Needed
1. Oven (preheat to 425 F)
2. Heavy, oven‑safe cast iron skillet
3. Instant‑read meat thermometer
4. Sharp chef’s knife for trimming and slicing
5. Cutting board
6. Paper towels
7. Long metal tongs (oven safe)
8. Heatproof spoon or small ladle for basting and sauce
9. Measuring spoons (tsp and tbsp)
10. 1/4 cup measuring cup
11. Garlic press or small paring knife for mincing
12. Wooden spoon or flexible spatula for deglazing and scraping browned bits
13. Oven mitts or thick kitchen towels (for moving hot skillet)
14. Aluminum foil (to tent the steak)
15. Serving platter and carving fork or extra tongs
Optional: small bowl or ramekin to hold minced garlic or measured liquids while you work.
FAQ
Garlic Butter Skillet Flank Steak Oven Recipe Substitutions and Variations
- Flank steak: skirt steak, hanger steak or sirloin flap — all cook fast and work great when thinly sliced against the grain; flat iron can also be used but may need a minute or two more per side.
- Kosher salt: substitute fine sea salt or table salt, using about 1/2 to 3/4 the amount of table/sea salt compared to kosher, then taste and adjust, since grain size changes saltiness.
- Olive oil: use avocado oil, grapeseed oil or canola for a higher smoke point if searing at high heat; melted butter adds flavor but can brown faster so watch it.
- Unsalted butter: swap in salted butter and cut back on added salt by ~1/4 to 1/2 tsp, or use ghee for a higher smoke point, or olive oil for a dairy free option.
- Beef broth or dry red wine: use chicken broth or mushroom stock for similar body, or replace the wine with 1/4 cup broth plus 1 tbsp balsamic or red wine vinegar to get that bright acidity if you dont have wine.
Pro Tips
– Salt ahead, but not too much. If you can, salt the steak at least 40 minutes before cooking or overnight for deeper flavor, but if you do overnight use a bit less salt. Pat it dry right before searing so the pan wont steam the crust.
– Get the skillet screaming hot, and dont be shy with oil, you’ll thank me when that crust forms. If you want a foolproof check, flick a few drops of water onto the pan, they should dance, not sit and sputter.
– Rest then chill a minute for cleaner slices. After the 8 to 10 minute rest, let the steak sit 4 to 6 more minutes in the fridge or on a cool counter before slicing thinly across the grain, this firms it up so your slices are neat and not ragged.
– Make the sauce glossy and bright. Finish the pan juices off heat with cold butter, and add a little acid like lemon or a splash more wine to lift the flavor; if the sauce tastes flat try a tiny pinch of sugar or a dab of Dijon, then taste again.
Garlic Butter Skillet Flank Steak Oven Recipe
I turn a budget friendly Flank Steak into a quick weeknight showpiece, paired with a garlic butter pan sauce made from unsalted butter, minced garlic, Worcestershire sauce and fresh thyme, plus lemon juice, a splash of beef broth, olive oil and kosher salt. Ideal for busy weeknights.
4
servings
518
kcal
Equipment: 1. Oven (preheat to 425 F)
2. Heavy, oven‑safe cast iron skillet
3. Instant‑read meat thermometer
4. Sharp chef’s knife for trimming and slicing
5. Cutting board
6. Paper towels
7. Long metal tongs (oven safe)
8. Heatproof spoon or small ladle for basting and sauce
9. Measuring spoons (tsp and tbsp)
10. 1/4 cup measuring cup
11. Garlic press or small paring knife for mincing
12. Wooden spoon or flexible spatula for deglazing and scraping browned bits
13. Oven mitts or thick kitchen towels (for moving hot skillet)
14. Aluminum foil (to tent the steak)
15. Serving platter and carving fork or extra tongs
Optional: small bowl or ramekin to hold minced garlic or measured liquids while you work.
Ingredients
-
1 1/2 to 2 lb flank steak trimmed
-
1 1/2 tsp kosher salt plus more to taste
-
1 tsp freshly ground black pepper
-
1 tbsp olive oil
-
4 tbsp unsalted butter, divided
-
4 garlic cloves, minced (about 2 tbsp)
-
1 tbsp Worcestershire sauce
-
1/4 cup beef broth or dry red wine
-
1 tsp fresh thyme leaves or 1 sprig thyme
-
1 tbsp chopped fresh parsley
-
1 tsp lemon juice optional
Directions
- Preheat oven to 425 F. Pat the 1 1/2 to 2 lb flank steak very dry with paper towels, trim any excess fat or silver skin, then rub both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; let sit at room temp for 10 to 15 minutes.
- Heat a heavy cast iron skillet over medium high until very hot, add 1 tbsp olive oil and swirl to coat. When the oil is shimmering, add the steak and sear without moving 2 to 3 minutes until a deep brown crust forms.
- Flip the steak, sear the other side 1 1/2 to 2 minutes, add 2 tbsp of the butter to the pan and tilt the skillet to spoon the melted butter over the steak for about 30 seconds to baste; dont let the garlic burn later so we add garlic separately.
- Transfer the skillet to the preheated oven and roast 6 to 8 minutes for medium rare, 9 to 11 minutes for medium; check internal temp with an instant read thermometer aiming for about 125 to 130 F for medium rare, 135 F for medium.
- Remove steak to a cutting board and tent loosely with foil, rest 8 to 10 minutes; its important so the juices redistribute.
- While the steak rests, put the skillet back on medium heat and add the remaining 2 tbsp unsalted butter. Add 4 minced garlic cloves and cook just 30 to 45 seconds until fragrant but not browned.
- Pour in 1 tbsp Worcestershire sauce and 1/4 cup beef broth or dry red wine to deglaze the pan, scrape up the browned bits, and simmer 1 to 2 minutes until slightly reduced.
- Stir in 1 tsp fresh thyme leaves, 1 tbsp chopped fresh parsley, and optional 1 tsp lemon juice; taste and add more kosher salt if needed.
- Slice the flank steak thinly against the grain, arrange on a platter and spoon the garlic butter sauce over top. Serve immediately with extra sauce on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 230g
- Total number of serves: 4
- Calories: 518kcal
- Fat: 129g
- Saturated Fat: 58g
- Trans Fat: 1.3g
- Polyunsaturated: 5.5g
- Monounsaturated: 53g
- Cholesterol: 139mg
- Sodium: 980mg
- Potassium: 655mg
- Carbohydrates: 1.3g
- Fiber: 0.2g
- Sugar: 0.5g
- Protein: 51.6g
- Vitamin A: 355IU
- Vitamin C: 0.3mg
- Calcium: 25mg
- Iron: 5.15mg
