Skillet Marinated Steak

19 hours ago 9

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 juicy, savory, and finished with butter for a rich steakhouse-style dinner made right on the stovetop.

Know Before You Scroll

Servings: 4 servings

Prep: 10 minutes

Cook: 10 minutes

Total Time: 8 hours 30 minutes

Flank or skirt steak, olive oil, garlic, Worcestershire sauce, balsamic vinegar, mustard, soy sauce, and butter

Savory, tangy, garlicky, and rich with a buttery finish

Cast iron skillet, tongs, meat thermometer, cutting board

Pat the steak dry before searing. Moisture is the enemy of a good crust.

Mix the marinade the night before or in the morning for an easy dinner later.

Hanger steak, flat iron, or sirloin can work if flank or skirt steak isn’t available.

A skillet steak garnished with fresh thyme sits in a cast iron skillet, glistening with melted butter. A metal spoon rests nearby, and herbs are scattered in the pan, making this an irresistible steak recipe.

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.

Close-up of a juicy, marinated steak cut in half, showing a pink center and brown seared edges. A fork is inserted into the top slice, with herbs and meat juices glistening on the wooden surface.

Ingredient Notes

Two raw steaks on a plate surrounded by butter, garlic, fresh thyme, olive oil, balsamic vinegar, soy sauce, Dijon mustard, and black peppercorns—perfect for making flavorful Skillet Marinated Steak on a white background.

Flank or skirt steak is ideal because both cook quickly, take well to marinades, and slice beautifully against the grain.

Hanger steak, flat iron, or sirloin can also work. Cooking time will vary depending on thickness.

Good-quality olive oil, fresh garlic, Worcestershire, soy sauce, balsamic, and mustard build savory depth without burying the beef.

Dijon can replace yellow mustard for a sharper flavor.

Unsalted butter creates a rich, glossy steakhouse-style finish in the pan.

Add fresh rosemary or thyme for a subtle aromatic note.

Dairy and produce sections.

Rosemary or thyme are optional, but they make the butter baste feel extra special.

Skip them if needed; the steak is still flavorful from the marinade.

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

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.

Two side-by-side images show a glass bowl with marinade ingredients—soy sauce, minced garlic, ginger, and black pepper—on the left, and the smooth marinade for steak on the right, perfect for making marinated steak in a skillet.

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.

A hand holding a paper towel blots the surface of marinated steak, absorbing excess marinade before it's cooked in a hot skillet.

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.

Two marinated steaks with char marks sizzle in a black cast iron skillet, viewed from above as they cook to perfection on the stovetop.

Butter & Herbs

Lower the heat to medium and add the butter and herbs, if using.

A seared skillet steak cooks in a cast iron pan with melted butter, sprigs of fresh thyme, and a clove of garlic—an easy steak recipe for rich, savory flavor.

Butter Baste

Tilt the pan and spoon the melted butter over the steak repeatedly. The butter should foam and coat the meat.

A spoon drizzles melted butter and seasonings over a marinated steak in a cast-iron skillet, with fresh thyme visible beside the meat.

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.

Two thick slices of juicy, medium-rare skillet steak stacked on a wooden cutting board, garnished with fresh herbs and cracked pepper, showcasing their perfectly pink interior.

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.

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinate & Rest Time: 8 hours 10 minutes

Total Time: 8 hours 30 minutes

Serves 4 servings

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

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.

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.

Two slices of marinated steak stacked on creamy mashed potatoes, garnished with fresh thyme and coarse salt, on a white plate with a bowl of seasoning in the background.

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.