Garlic Butter Grilled Steak with Pan Sauce

Ingredients (Serves 3–4)

For the steak:

• 1½–2 lbs flank steak, skirt steak, or sirloin

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tbsp olive oil

For the garlic butter:

• 3 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

For the pan sauce:

• ½ cup beef broth

• ¼ cup dry red wine (optional but recommended)

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tbsp butter (to finish)

🔥 Instructions

1️⃣ Prep the Steak

1. Remove steak from fridge 30–40 minutes before cooking.

2. Pat completely dry with paper towels.

3. Rub with olive oil.

4. Season generously with salt, pepper, and garlic powder on both sides.

2️⃣ Grill or Sear

Grill Method:

• Preheat grill to high (450–500°F).

• Grill 4–5 minutes per side for medium-rare (internal temp 130–135°F).

• Remove and rest 10 minutes.

Cast Iron Method:

• Heat skillet over high until very hot.

• Sear 3–5 minutes per side.

• Add garlic butter during last minute and spoon over steak.

• Rest 10 minutes before slicing.

3️⃣ Make the Pan Sauce

1. In the same pan (after removing steak), lower heat to medium.

2. Add wine to deglaze — scrape up browned bits.

3. Add beef broth, Worcestershire, and Dijon.

4. Simmer 3–5 minutes until slightly reduced.

5. Turn off heat and whisk in 1 tbsp butter for shine.

4️⃣ Slice Properly (Important!)

• Slice against the grain into thin strips.

• Spoon pan sauce over the top.

🌡 Doneness Guide

• Rare: 120–125°F

• Medium-Rare: 130–135°F (like the photo)

• Medium: 140–145°F

🥔 Serving Ideas

• Garlic mashed potatoes

• Roasted asparagus

• Crispy fries

• Chimichurri on the side