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perfectly pan seared flank steak sliced and lying in a row on a cutting board revealing the crusty outside and pink middles

5-Minute Pan-Seared Flank Steak For Two (or a Crowd)

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  • Author: Kelly
  • Total Time: 10 minutes
  • Yield: 2 to 3 servings depending on the hunger level
  • Diet: Gluten Free


Pan-seared cast iron skillet flank steak means you can have a restaurant-quality dinner in 15 minutes or less (5 minutes if you’re eating a bagged salad with it). Tender strips of this intensely beefy cut are perfectly cooked rendering a steak that’s good enough you won’t miss the ribeye or porterhouse! We love this cut for its flavor and ease of preparation and we think you will too.


  • 1 to 1 1/2 pound beef flank steak (500g)
  • kosher or sea salt to taste
  • freshly cracked black pepper to taste

optional aromatics

  • 3 garlic cloves smashed (optional)
  • a sprig of fresh rosemary or thyme (optional)
  • 2 tablespoons unsalted butter (optional) (28g)


  1. Preheat the skillet. Heat a 12-inch cast-iron skillet or another heavy-gauge pan over high heat with oil.
  2. Pat the steaks dry. Using paper towels (or a clean kitchen towel) blot the steaks until there is no moisture left and season with salt and freshly cracked black pepper.
  3. Sear the steaks. When the skillet is smoking hot, Immediately and carefully add the flank steak (away from you) and do not move the pieces once they hit the pan.  Set a timer for 5 minutes. At this point, you may use a spatula or a weight to press down on the middle of the flank steak. Cook steaks on the first side for 2 1/2 minutes, or until nicely browned. Flip and continue cooking for another 2 1/2 minutes for a total of 5 minutes or until medium doneness (about 140°F/60°C) and rest the steaks tented with foil for at least 5 minutes. Slice thinly across the grain and Enjoy!


  • If adding aromatics like herbs, garlic, or butter, add them during the second half of the cooking time just after you flip the steaks over to finish cooking. Using a large spoon, baste the melted butter over the steaks as they finish cooking.
  • If the steak is too rare after you’ve already sliced it, no problem! Just heat the skillet back up to high heat and sear one of both sides of the slices to your liking. Remove and enjoy.
  • For many more tips and techniques for perfectly pan-searing steaks, head over to the post!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Meat + Chicken
  • Method: Skillet
  • Cuisine: American


  • Serving Size: 4 ounce serving
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