Introduction

Hey there, friend! Let’s talk about that magical moment when a simple, affordable cut of meat transforms into something utterly spectacular right in your own kitchen. You know the scene: the sizzle as it hits the hot pan, the incredible aroma of garlic and butter swirling together, and the proud, happy silence that falls over the table when you serve it. That’s the promise of this Easy Cast Iron Flank Steak with Garlic Butter Sauce, and I’m so excited to guide you through it.

If you’ve ever felt a little intimidated by cooking steak at home, wondering how to get that perfect crust without overcooking the center, this recipe is your golden ticket. We’re bypassing the grill and harnessing the incredible, even heat of a trusty cast iron skillet. The result? A gorgeous, restaurant-style sear on a juicy, tender flank steak, all bathed in a pan sauce so good you’ll want to drink it with a spoon. And the best part? It comes together in less than 30 minutes from start to finish.

This isn’t just a recipe; it’s a blueprint for confidence. It’s for busy weeknights when you need a dinner that feels special without the fuss, for last-minute gatherings where you want to impress, and for those days when you simply deserve a truly delicious meal. So, grab your favorite skillet, and let’s turn an ordinary Tuesday into a flavor celebration. I’m cheering you on every step of the way!

Why This Steak Holds a Special Place in My Kitchen

Easy Cast Iron Flank Steak with Garlic Butter Sauce

Print Recipe

This Flank Steak recipe is your new go-to for fast, flavor-packed dinners. It’s quick, affordable, and delivers that restaurant-style sear—all from a simple cast iron skillet. Juicy, tender steak meets a rich garlic butter sauce that takes just minutes to whip up. Perfect for weeknights when you want big flavor with minimal fuss.

• Author: annareynolds
• Prep Time: 10 minutes
• rest time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

Scale 1x2x3x

1½ pounds flank steak

Salt and black pepper to taste

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped (optional)

Optional sides: roasted potatoes, salad, rice, or veggies

Instructions

Let flank steak come to room temperature for 15–20 minutes. Pat dry and season both sides generously with salt and pepper.

Heat olive oil in a cast iron skillet over medium-high heat until very hot.

Add steak and sear for 4–5 minutes per side for medium-rare (adjust time based on thickness and desired doneness).

Reduce heat to low. Add butter and garlic to the pan. Spoon the melted garlic butter over the steak for 1–2 minutes.

Remove steak from the pan and let rest for 5 minutes. Slice thinly against the grain.

Drizzle remaining garlic butter from the pan over sliced steak and top with fresh parsley if using.

Nutrition

• Calories: 300–350
• Fat: 22g
• Carbohydrates: 1g
• Protein: 30g

This recipe takes me straight back to my first “dinner party” in my tiny post-college apartment. The budget was tight, the seating was floor pillows, but I was determined to cook something that felt grown-up and generous. Flank steak was my answer—affordable enough to feed my crew, yet impressive enough to feel like a real occasion.

I remember the nervous excitement as I heated my then-brand-new (and very seasoned) cast iron skillet. The steak hissed and smoked, setting off the fire alarm (a true rite of passage!), and my friends all crowded into the galley kitchen, wine glasses in hand, as I finished it with a lump of butter and minced garlic. The moment I sliced it, revealing that perfect pink interior, and drizzled that golden sauce over the top, we all knew it was a success. It wasn’t just about the food; it was about the shared experience, the laughter, and the simple joy of creating something wonderful together. That’s the spirit I bring to this recipe every single time.

Gathering Your Flavor Toolkit

Simple ingredients, massive impact. That’s the beauty here. Each component plays a specific role in creating our masterpiece. Let’s break it down.

• 1½ pounds flank steak: This is our star! Flank is a lean, flavorful cut with long muscle fibers. The key to tenderness is slicing it thinly against the grain after cooking. Look for one with even thickness for consistent cooking. No flank steak? Skirt steak is a fabulous, equally delicious substitute.
• Salt and black pepper to taste: The dynamic duo of seasoning. Don’t be shy! A generous seasoning of kosher salt and freshly cracked pepper creates that essential, flavorful crust. This is your steak’s foundation.
• 1 tablespoon olive oil: We’re using a high-smoke-point oil to get our sear on. Olive oil works great, but avocado or grapeseed oil are also excellent choices for withstanding the high heat of the cast iron.
• 2 tablespoons butter: This is where the magic deepens. Butter adds richness, helps create a beautiful fond (those tasty browned bits in the pan), and forms the base of our luxurious sauce. Unsalted is best so you control the salt level.
• 3 cloves garlic, minced: Fresh is best here! The garlic infuses the butter with its pungent, aromatic flavor, mellowing beautifully as it cooks. For a lighter touch, you can use two cloves.
• 1 tablespoon fresh parsley, chopped (optional): A pop of fresh green color and a bright, clean flavor that cuts through the richness. Don’t skip it if you have it—it makes the dish look and taste finished!

Let’s Cook! Your Step-by-Step Guide to Steak Success

Ready? Aprons on, skillet out. Follow these steps, and you’re guaranteed a flawless flank steak.

1. Prep Your Steak & Pan: Take your flank steak out of the fridge and let it sit on the counter for 15-20 minutes. This is a non-negotiable, chef-secret step! Cooking a cold steak straight from the fridge means an uneven cook—charred outside, cold inside. While it rests, pat it thoroughly dry with paper towels. Moisture is the enemy of a good sear. Season generously on both sides with salt and pepper. Meanwhile, place your dry cast iron skillet on the stove. We’ll heat it over medium-high for a good 5 minutes. You want it seriously hot.
2. Sear to Perfection: Add the olive oil to the hot skillet—it should shimmer immediately. Carefully lay the steak in the pan. It should let out a confident, lively sizzle. Now, here’s the trick: do not move it! Let it sear, undisturbed, for 4-5 minutes to build that gorgeous, caramelized crust. Use tongs to peek at the underside. When it releases easily and is deeply browned, flip it. Sear the other side for another 4-5 minutes for medium-rare (130-135°F internal temp). For a 1-inch thick steak, this timing is perfect. Adjust by a minute or two for thickness or desired doneness.
3. Create the Garlic Butter Sauce: Reduce the heat to low. Toss the butter and minced garlic right into the pan with the steak. The butter will melt and foam gorgeously. As the garlic becomes fragrant (about 30 seconds), tilt the pan slightly and, using a spoon, continuously baste the top of the steak with the bubbling garlic butter. Do this for 1-2 minutes. This bathes the steak in flavor and gently finishes the cooking. Chef’s Hack: If you love herbs, throw a sprig of fresh thyme or rosemary into the butter now.
4. Rest and Slice: Transfer the steak to a clean cutting board. Let it rest for 5 full minutes. I know it’s tempting to cut right in, but resting allows the juices to redistribute throughout the meat. If you skip this, all those lovely juices will end up on your board, not in your steak. After resting, find the direction of the grain (the long lines of muscle fibers) and slice thinly and confidently against it. This is the final act of tenderness!
5. Serve with Flair: Arrange those beautiful slices on a platter. Pour every last drop of that golden, speckled garlic butter sauce from the pan over the top. Sprinkle with the fresh parsley for that final flourish. Get ready for applause.

How to Serve Your Masterpiece

Presentation is part of the joy! I love to arrange the sliced steak slightly fanned out on a warm platter, ensuring every piece gets a drizzle of that sauce. This dish is incredibly versatile. For a cozy feast, pair it with creamy mashed potatoes or crispy roasted potatoes to soak up the sauce. A bright, simple arugula salad with lemon vinaigrette cuts the richness beautifully. It’s also fantastic over a bed of fluffy rice, quinoa, or with a side of quick-sautéed green beans or asparagus. No wrong answers here!

Make It Your Own: Delicious Twists

• Spicy Lime Fiesta: Add 1 tsp chili powder to the salt/pepper rub. After basting with garlic butter, squeeze the juice of half a lime into the pan and toss in some chopped cilantro.
• Herb Garden Delight: Stir 1 tsp each of chopped fresh rosemary and thyme into the butter with the garlic.
• Balsamic Glazed: After removing the steak, add 2 tbsp balsamic vinegar to the pan with the butter and garlic. Let it simmer for 1 minute until slightly thickened, then pour over the steak.
• Blue Cheese Crumble: Top the rested, sliced steak with crumbled blue cheese and let it melt slightly from the residual heat before serving.
• Dairy-Free Swap: Use a high-quality plant-based butter (the kind that comes in sticks) and olive oil. The result is still utterly delicious!

Anna’s Chef Notes & Kitchen Stories

This recipe has been my reliable friend for years, and it’s evolved in little ways. I used to be scared of the smoke, but I’ve learned that a good sear often comes with a bit of drama—just turn on your hood fan and open a window! I also started using a meat thermometer for absolute precision; it takes the guesswork out and builds serious confidence. The biggest lesson? Always make a little extra garlic butter. Once, my husband “helped” by sopping up every last drop with bread before I could serve, leading to the now-infamous “Great Butter Shortage of 2019.” Now, I deliberately set some aside. Learn from my buttery trauma!

Your Questions, Answered

• Q: My steak stuck to the pan! What did I do wrong?
  A: Sticking usually means the pan wasn’t hot enough before adding the steak, or the steak wasn’t patted completely dry. Ensure your skillet is piping hot (a drop of water should skitter and evaporate instantly) and your steak is as dry as a desert. Also, don’t try to move it too early—it will release naturally when a proper crust forms.
• Q: Can I make this without a cast iron skillet?
  A: Absolutely! Any heavy-bottomed, oven-safe skillet (stainless steel works great) will do. The key is using a pan that holds heat well. Avoid thin, non-stick pans, as they won’t give you the same powerful sear.
• Q: How do I know when it’s done without cutting into it?
  A: I highly recommend using an instant-read meat thermometer for perfect results every time. Aim for 130-135°F for medium-rare, 140°F for medium. You can also use the “hand test” (comparing the firmness of the meat to the fleshy part of your palm), but the thermometer is your foolproof best friend.
• Q: The garlic burned while I was basting. Help!
  A: No worries! If the garlic starts to brown too quickly, simply remove the pan from the heat. The residual heat will continue to cook it. Next time, ensure the heat is reduced to low before adding the butter and garlic.

Nutritional Information*

*This is an estimate for 1 serving (approx. 6oz of cooked steak with sauce), based on the ingredients listed. Values may vary based on specific ingredients used.

• Servings: 4
• Calories: ~325
• Protein: ~30g
• Fat: ~22g
• Carbohydrates: ~1g
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes