Butter Basted Flank Steak
If you’re looking for a fast, flavorful dinner recipe, this is it!
Do you see those crispy, pan roasted garlic cloves up there? Get excited. Get very, very excited.
Let’s get to it…
Connor and I are all about the easy, weeknight-friendly meals right now. Ok, to be honest, we’re always about those types of meals.
I’m sure you are too, especially when you don’t have a lot of spare time to spend in the kitchen after work or between whatever else is on your plate at any given time (no pun intended).
I love to spend more time in the kitchen on the weekend, but when it comes to the average weekday, it needs to be quick and dependable. We’ve been meeting with wedding vendors almost every evening these past two weeks, so this has become even more important to us lately.
But with that said, sometimes you want a dish that is not only easy, but also a little bit special and faux-fancy (did I just invent a word?). Maybe you’re having a friend or a parent over for dinner, or maybe you just want to mix up your routine and impress a loved one.
Not only is this butter basted flank steak a little bit special (ok, it is about a million times more special than our normal weeknight dinner), it can also be prepared in less than 20 minutes.
That is less time than it takes for me to throw together some quesadillas, so that is saying something.
One of my favorite cuts of meat is flank steak. It cooks extremely quickly (and actually requires to be cooked quickly and to medium-rare, otherwise it can easily get tough), has good flavor, and lends itself well to all sorts of flavor profiles.
The trick to having a juicy piece of flank steak in such a short amount of time (without having to marinade it, etc.) is to season it very well–salt and pepper are your friend–and add the flavor while you’re cooking it. Butter basting is perfect for this. It is actually how most proteins are cooked in restaurant kitchens!
You sear your meat in a hot pan, flip it, immediately add a generous amount of butter and aromatics (in this case, smashed garlic cloves and fresh thyme), tilt the pan just slightly, and literally spoon the bubbling, melted garlic-thyme infused butter over the steak repeatedly until done.
Butter Basted Flank Steak
Ingredients
- 10 ounce flank steak, trimmed roughly ¾ to 1-inch thick
- kosher salt
- freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- 3 tablespoons (45 g) unsalted butter
- 4 garlic cloves peeled and smashed
- 6-7 sprigs fresh thyme
Instructions
- Pat the trimmed steak completely dry and allow it to rest at room temperature for at least 20 o 30 minutes. This will prevent your pan from losing heat quickly and from “shocking” the meat.
- Season the steak generously on both sides with salt and pepper. Heat the olive oil in a cast-iron or heavy skillet over medium high heat. When the oil is hot, carefully place the flank steak in the pan and sear it for 4 to 5 minutes on one side, until the bottom is browned - do not move the steak at all.
- Flip the steak carefully, reduce the heat to medium, and add the butter, smashed garlic cloves, and fresh thyme to the pan immediately. Hold the pan handle with one hand, use a towel, as it will be very hot, and tilt the pan slightly, use your other hand to spoon the melted, bubbling butter mixture over the steak repeatedly until it is cooked to medium-rare. Note: cooking time will depend on the thickness of your steak–if your steak is 1-inch thick, a medium-rare cook time will take approximately 10 minutes. The best way to check doneness is to use a meat thermometer.
- Remove the steak from the pan and allow it to rest on a cutting board for at least 5 minutes. Slice thinly against the grain and serve immediately. Top with the crispy smashed garlic cloves.
Tips for Success:
- This butter basted steak goes well with just a simple salad on the side–but you can also bulk it up by serving it with roasted fingerling potatoes and sautéed greens or asparagus.
30 Comments on “Butter Basted Flank Steak”
Incredible! We’re eating this as I speak!
I’ve made this recipe a number of times. I like to switch it up by putting seasoning other than just salt and pepper on the meat. Most recently I used Penzeys Mitchell Street Steak Seasoning. When I take the meat off to let it rest, I toss in some Worcestershire sauce, some red wine, whatever I have on hand and boil and stir until it’s reduced to the right consistency. Swirl some more butter in, and then spoon that over the steak.
Yum!!! Thanks for the feedback Cheryl!
This looks awesome and I’d like to make it tomorrow! Quick question: you mention for a 1″ steak it will take 10 minutes, but is that including or in addition to the initial 4-5 mins for searing the first side? Thanks!
Yes, it includes the searing! Total cook time, but it will always vary a bit depending on your pan temperature, so if you can use an instant thermometer to check doneness, that would be ideal.
I have made this twice. The first time just as written. The second time, I was out of garlic and used a just purchased seasoning from Savory and Spice, Roman Pepper Steak Seasoning. I used it both on the meat and a little in the butter. This search then butter baste method makes a wonderful, flavorful steak that is quick and easy. I love it! Hubby loves it!
Wonderful!!very fast..very easy
My whole family’s favorite meal! Tender, juicy, flavorful and very easy to make.
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