Savory Garlic Butter Flank Steak

Preheat oven to 400 degrees Fahrenheit. Mince garlic cloves and chop fresh parsley, setting them aside for later use in the sauce.

Pat dry the flank steak and season evenly with kosher salt and freshly ground black pepper.

In a large cast iron skillet, heat vegetable oil over medium-high heat until the skillet is very hot. Add 1 tablespoon of unsalted butter and let it melt.

Sear the flank steak on both sides for about 3 minutes each side.

Transfer the cast iron skillet with the steak to the preheated oven and cook for another 3 minutes, or until the steak reaches 125 degrees Fahrenheit on an instant-read thermometer.

Carefully remove the cast iron skillet from the oven, placing it on the stovetop. Remember that the handle will be very hot. Remove the steak from the skillet and set it aside to rest while preparing the pan sauce.

Heat the skillet over medium-low heat, add 1 tablespoon of unsalted butter and minced garlic, and sauté for 1-2 minutes.

Add the dry white wine and any juices from the resting steak to the skillet, increasing heat to medium-high.

Bring the mixture to a boil and let it reduce for about 5 minutes until slightly thickened, scraping up the brown bits from the skillet as it reduces.

Remove the skillet from heat, add the remaining 2 tablespoons of unsalted butter and chopped fresh parsley to the sauce, and season with additional salt and freshly ground black pepper as needed.

Slice the rested flank steak against the grain, spoon the sauce over the slices, and serve.