Name: Pan-Seared Flank Steak with Sage-Shallot Compound Butter
Total time: 1 h 30 min
Ingredients: 1 (1½- to 1¾-pound) flank steak , trimmed; 1 teaspoon salt; 1 teaspoon sugar; ½ teaspoon pepper; 2 tablespoons vegetable oil; 4 tablespoons unsalted butter , softened; 1 large shallot , minced; ½ teaspoon dried sage; ¼ teaspoon salt; ⅛ teaspoon pepper

Why This Recipe Works

Here we turn to herbaceous dried sage to up the elegance, along with some softened shallot, salt, and pepper to back it up. For a cooking method that produces a juicy, well-browned flank steak cooked to medium throughout, we cut the flank steak into four portions that fit neatly in a 12-inch skillet and sprinkle them with salt for seasoning and sugar for browning. Then we bake the steaks in a very low oven until they reach 120 degrees. To develop a flavorful crust, we then sear them in a hot skillet, flipping them several times to even out the contraction of the muscle fibers on each side to prevent buckling. After lavishing the lean steaks with compound butter, we slice them thin against the grain for maximum tenderness and dot them with even more butter for finishing flavor.

Before You Begin

Open the oven as infrequently as possible in step 1. If the meat is not yet up to temperature, wait at least 5 minutes before taking its temperature again.

Instructions

for the steak

Adjust oven rack to middle position and heat oven to 225 degrees. Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Combine salt, sugar, and pepper in small bowl. Sprinkle steaks with salt mixture, pressing gently to adhere. Place steaks on wire rack set in rimmed baking sheet and transfer sheet to oven. Roast until meat registers 120 degrees, 30 to 40 minutes.

for the compound butter

Meanwhile, microwave 1 tablespoon butter, shallot, sage, salt, and pepper in bowl, stirring occasionally, until shallot is softened and mixture is fragrant, about 2 minutes. Let cool completely, about 10 minutes. Using fork, mash remaining 3 tablespoons butter into shallot mixture until well combined; set aside. (Butter can be refrigerated for up to 1 week or frozen for up to 1 month; let soften at room temperature before using.)

Heat oil in 12-inch skillet over medium-high heat until just smoking. Sear steaks, flipping every 1 minute, until brown crust forms on both sides, 4 minutes total. (Do not move steaks between flips.) Return steaks to wire rack and let rest for 10 minutes. Transfer steaks to cutting board with grain running from left to right. Spread 1½ teaspoons compound butter on top of each steak. Slice steak as thin as possible against grain. Transfer sliced steak to warm platter and dot with remaining butter. Serve.