Skillet Marinated Steak

Two thick slices of marinated steak rest on a bed of creamy mashed potatoes, garnished with fresh thyme and drizzled with sauce on a white plate, bringing skillet-cooked perfection to every bite.

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This skillet marinated steak is deeply savory with a tender bite and rich buttery finish. The marinade builds bold flavor while the hot skillet creates a crusty, juicy result without a grill.

Course Dinner

Cuisine American

Keyword marinated steak, Skillet Marinated Steak, steak marinades

Prep Time 10

Cook Time 10

Marinate & Rest Time 8 10

Total Time 8 30

Servings servings

Calories 307

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition