PAN-FRIED FLANK STEAK WITH GARLIC BUTTER

FOR THE STEAK:
1 piece flank steak (1 1/2 pound), 3/4-inch thick
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons garlic butter (recipe follows)
1 tablespoon finely chopped fresh parsley (for garnish)
FOR THE GARLIC BUTTER:
4 tablespoons butter
3 garlic cloves, crushed

DIRECTIONS FOR STEAK PREPARATION:
Pat steak dry with paper towels; season liberally on both sides with salt and pepper.

Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (be careful; oil will spatter) and sear until almost black, about 4 minutes on each side (for rare). Don't move meat until ready to turn, or crust will break.

Transfer steak to a platter and top with garlic butter. Cover loosely with foil to keep warm. Allow steak to rest 10 minutes, then cut across the grain into 1/4-inch slices. Spoon juices over steak and top with parsley.

FOR GARLIC BUTTER:
Heat butter and garlic in a small saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Remove and discard garlic. Keep butter warm. Makes enough to top 4 servings of steak.

Makes 4 servings
Source: Saveur Cooks Authentic American