Description
This pan-seared flank steak recipe delivers a juicy, flavorful steak with a perfectly browned crust. Scored and seasoned with dry mustard, kosher salt, and pepper, then enriched with butter, the steak is seared in a hot skillet for a quick and delicious meal. Resting the meat after cooking ensures maximum tenderness before slicing thin against the grain.
Ingredients
Main Ingredients
- 1½ pounds flank steak
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Dry mustard, to taste
- 3 tbsp softened butter, divided
Instructions
- Bring to Room Temp: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Trim off any tough connective tissue from the steak to improve texture.
- Score: Using a sharp knife, make shallow cuts about 1 inch apart and ⅛ inch deep on one side of the steak. Flip the steak over and repeat the scoring on the other side, keeping the cuts parallel to those on the first side. This technique helps the seasoning penetrate and tenderizes the meat.
- Season: Pat the steak dry with paper towels. Rub both sides generously with kosher salt, freshly ground black pepper, and dry mustard. Then spread about 1 tablespoon of softened butter evenly over the steak, working it into the scored cuts to infuse flavor.
- Sear: Heat a heavy skillet (preferably cast iron) over high heat until very hot. Place the steak in the skillet and cook for 4 to 5 minutes on one side until it develops a rich brown crust. Flip the steak and cook for an additional 3 to 5 minutes, or until the thickest part registers 125°F on a meat thermometer for medium-rare doneness.
- Rest: Remove the steak from the heat and transfer it to a cutting board. Top with the remaining softened butter and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender steak.
- Slice: Slice the steak thinly against the grain to maximize tenderness. Spoon any juices collected on the cutting board over the sliced steak for extra flavor.
Notes
- Bringing the steak to room temperature before cooking ensures even cooking throughout.
- Scoring the flank steak helps with seasoning penetration and tenderization.
- Use a heavy skillet such as cast iron for best searing results.
- Do not skip resting the steak after cooking; it improves juiciness.
- Cook to medium-rare (125°F) for optimal tenderness and flavor.
- Slice against the grain to break up muscle fibers and improve bite.