Flank Steak Recipe

Bring to room temperature

Remove the dry-aged flank steak from the refrigerator and let it sit on a plate, uncovered, at room temperature for 30–40 minutes. This ensures even cooking.

Pat the steak dry thoroughly with paper towels. Drying the surface helps achieve a good sear.

Season both sides evenly with the kosher salt and freshly ground black pepper, rubbing gently so the seasonings adhere.

Whisk together the extra-virgin olive oil, soy sauce, minced garlic, lemon juice, and thyme in a small bowl. Brush or pour about half of this mixture over both sides of the steak and let it rest for 10–15 minutes while the pan heats. Reserve the remaining mixture for finishing.

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). The pan should be smoking slightly for best sear.

Add a small drizzle (about 1 tsp) of olive oil to the pan and swirl to coat. Place the flank steak in the pan. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip the steak and sear the other side for 2–3 minutes for medium-rare (internal temperature about 52–55°C). For medium, cook 3.5–4 minutes per side (58–62°C). Adjust times if your steak is thicker or thinner.

If you prefer, during the last 30 seconds add the unsalted butter to the pan and spoon the melted butter and reserved marinade over the steak to baste and add gloss.

Transfer the steak to a cutting board and let it rest for 6–8 minutes. Resting allows juices to redistribute and keeps the meat tender.

Using a sharp knife, slice the flank steak thinly across the grain at a 45-degree angle. Cutting against the grain shortens the muscle fibers and yields more tender bites.

Arrange slices on a warm plate, drizzle any collected resting juices and the reserved marinade (if desired) over the meat, and sprinkle chopped parsley for color.