Slow Sizzle Flank Steak

Ingredients

• 12 pound flank steak(907g)
• 21 tablespoon kosher salt(18g)
• 31 teaspoon sea salt(5g)
• 42 teaspoon black pepper(4g)
• 51 teaspoon granulated garlic(3g)
• 61 teaspoon roasted garlic(3g)
• 71 teaspoon garlic oil(4g)
• 80.25 stick unsalted butter(28g)
• 92 tablespoon high heat oil(28g)

Instructions

1. 1Preheat a cast iron pan over high heat until hot.
2. 2Pat the flank steak dry with paper towels.
3. 3Season both sides of the steak generously with kosher salt, sea salt, black pepper, granulated garlic, roasted garlic, and drizzle with garlic oil.
4. 4Let the steak sit while the pan heats up.
5. 5Reduce the pan heat to medium.
6. 6Add unsalted butter and high heat oil to the pan and let them melt together.
7. 7Place the seasoned flank steak in the pan.
8. 8Cook for 3 minutes, then flip the steak.
9. 9Increase the heat slightly to medium-high and cook for another 3 minutes.
10. 10Flip the steak again and continue cooking, flipping every 2-3 minutes, for a total of about 20-24 minutes, adjusting the heat as needed to avoid burning.
11. 11Once the steak reaches your desired doneness (about 130°F/54°C for medium-rare), remove it from the pan.
12. 12Let the steak rest for 5 minutes.
13. 13Slice the steak thinly against the grain and serve.