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This skillet marinated steak is juicy, savory, and finished with butter for a rich steakhouse-style dinner made right on the stovetop.
Know Before You Scroll
What You’ll Need
Flank or skirt steak, olive oil, garlic, Worcestershire sauce, balsamic vinegar, mustard, soy sauce, and butter
Flavor Profile
Savory, tangy, garlicky, and rich with a buttery finish
Difficulty Level
Easy
Equipment Needed
Cast iron skillet, tongs, meat thermometer, cutting board
Top Tip
Pat the steak dry before searing. Moisture is the enemy of a good crust.
Time-Saving Tips
Mix the marinade the night before or in the morning for an easy dinner later.
Ingredient Swaps
Hanger steak, flat iron, or sirloin can work if flank or skirt steak isn’t available.
Why I Love This Recipe
I wanted this steak to have the big flavor and crusty edges of a grilled steak, but with a method that works any night of the week, in any weather. My good friend Jenny from Not Entirely Average shared her Easy Steak Marinade recipe with me, and it gave me the savory depth I wanted without overpowering the beef.
The result is a skillet marinated steak with a great sear, a juicy center, and a buttery finish.
Ingredient Notes
The Steak
Best Choice
Flank or skirt steak is ideal because both cook quickly, take well to marinades, and slice beautifully against the grain.
Substitutions
Hanger steak, flat iron, or sirloin can also work. Cooking time will vary depending on thickness.
The Marinade
Best Choice
Good-quality olive oil, fresh garlic, Worcestershire, soy sauce, balsamic, and mustard build savory depth without burying the beef.
Substitutions
Dijon can replace yellow mustard for a sharper flavor.
Finishing Touch
Best Choice
Unsalted butter creates a rich, glossy steakhouse-style finish in the pan.
Substitutions
Add fresh rosemary or thyme for a subtle aromatic note.
Where to Find
Dairy and produce sections.
Fresh Herbs
Best Choice
Rosemary or thyme are optional, but they make the butter baste feel extra special.
Substitutions
Skip them if needed; the steak is still flavorful from the marinade.
Where to Find
Produce section.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Marinade
Whisk together the olive oil, minced garlic, Worcestershire sauce, balsamic vinegar, yellow mustard, soy sauce, and black pepper until combined. Add the steak to a zip-top bag or shallow dish and pour the marinade over the top. Turn to coat well, then refrigerate for 8 to 15 hours. The steak should look slightly darker and glossy when ready.
2
Prep for Searing
Remove the steak from the fridge and let it sit for 30 to 60 minutes. Blot the surface lightly with paper towels so it feels tacky rather than wet.
3
Sear the Steak
Heat a cast iron skillet until very hot, then add a small drizzle of oil. Lay the steak in the pan. You should hear a strong sizzle. Cook for 3 to 5 minutes per side, until a deep brown crust forms.
4
Butter & Herbs
Lower the heat to medium and add the butter and herbs, if using.
5
Butter Baste
Tilt the pan and spoon the melted butter over the steak repeatedly. The butter should foam and coat the meat.
6
Rest is Important
Transfer the steak to a cutting board and rest for 10 minutes. Slice thinly against the grain. The inside should be juicy, and the slices should feel tender rather than chewy.
Perfect Pairings
Recipe
Skillet Marinated Steak
Ingredients
For the Steak
- 1½ to 2 lb flank or skirt steak (or similar quick-cooking cut)
For the Marinade
- 2 tablespoons quality olive oil
- 2–3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 teaspoons yellow mustard
- 2 tablespoons soy sauce
- Freshly cracked black pepper (to taste)
For Finishing
- 2 tablespoons unsalted butter
- Optional: a sprig or two of fresh rosemary or thyme
Instructions
- In a small bowl or jar, whisk together the olive oil, garlic, Worcestershire sauce, balsamic vinegar, yellow mustard, soy sauce, and black pepper. Place the steak in a zip-top bag or shallow dish. Pour the marinade over the steak, seal or cover, and turn to coat well. Refrigerate for 8 to 15 hours, turning once if possible so the steak marinates evenly.
- Remove the steak from the marinade and place it on a plate. Let it sit at room temperature for 30 to 60 minutes before cooking. Lightly blot the surface with paper towels. You don’t need to scrub off the marinade, but the outside should not be wet going into the pan. A drier surface gives you a much better crust.
- Heat a cast iron skillet over medium-high heat until very hot. Add a small drizzle of oil to coat the bottom of the pan. Lay the steak in the skillet and sear for 3 to 5 minutes per side, depending on thickness, until a deep brown crust forms. Use a meat thermometer for best results: – 130–135°F for medium-rare – 140–145°F for medium
- During the final minute of cooking, reduce the heat to medium. Add the butter to the pan along with the rosemary or thyme, if using. As the butter melts, tilt the pan slightly and spoon the melted butter over the steak several times. This adds richness, gloss, and that steakhouse-style finish.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain, drizzle with any pan juices, and serve warm.
Tips
Erren’s Top Tips
- Don’t skip drying the steak. A wet surface will steam before it sears.
- Use a hot pan. If the steak doesn’t sizzle loudly when it goes in, the skillet isn’t ready.
- Don’t move the steak too much. Let it sit long enough to build a crust before flipping.
- Use a thermometer instead of guessing. It’s the easiest way to avoid overcooking.
- Always slice against the grain, especially with flank or skirt steak.
- Let the steak rest before slicing so the juices stay in the meat instead of running onto the board.
Variations & Add-Ins
- Add a teaspoon of honey to the marinade for a subtle sweet balance.
- Use smoked paprika for a deeper, slightly smoky flavor.
- Finish with a squeeze of lemon juice to brighten everything.
- Add crushed red pepper flakes for a little heat.
Storage & Freezing
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter, or serve the slices cold over salad, rice bowls, or sandwiches. For freezing, slice the steak first, then freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
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FAQs
How long should I marinate flank steak?
For this recipe, 8 to 15 hours gives the steak plenty of flavor. If you’re short on time, even a couple of hours will help, but the longer marinate gives the best result.
Why is my steak not getting a crust?
It’s usually because the surface is too wet or the pan isn’t hot enough. Blot the steak before cooking and preheat the skillet until it’s properly hot.
Do I need a cast iron skillet?
Cast iron is best because it holds heat well and helps build a strong crust, but any heavy skillet will work if it’s preheated properly.
What’s the best doneness for flank or skirt steak?
Medium-rare to medium gives the best texture. Overcooking can make these cuts chewy.
Do I have to use a meat thermometer?
You don’t have to, but it’s the most reliable way to get the steak cooked the way you like it, especially since thickness can vary.
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