Ingredients:

  • 1.5 lb flank steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 sprig fresh rosemary
  • 1 clove garlic

Instructions:

  1. Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  2. Pat the meat completely dry with paper towels to ensure a proper sear.
  3. Combine salt, pepper, garlic powder, and smoked paprika; rub the mixture evenly over both sides of the steak, pressing spices into the meat.
  4. Preheat the oven to 400°F (200°C).
  5. Heat 2 tbsp of olive oil in a cast iron skillet over high heat until the oil begins to shimmer and barely smoke.
  6. Sear the steak for 2–3 minutes per side until a deep brown, caramelized crust forms.
  7. Immediately transfer the skillet into the preheated oven and roast for 5–8 minutes, or until the center reaches 130°F (54°C) for medium-rare.
  8. Transfer the steak to a cutting board and top with minced rosemary-garlic butter, allowing it to melt over the crust.
  9. Let the meat rest for 10 full minutes to allow juices to redistribute.
  10. Slice the steak against the grain into thin strips.