Juicy Cowboy Butter Grilled Flank Steak (Garlic Herb Butter Steak Dinner Ready in 25 Minutes)
Juicy grilled flank steak gets finished with rich cowboy butter made with garlic, herbs, Dijon, and lemon for a bold steakhouse-style dinner that’s quick enough for weeknights and impressive enough for summer entertaining. Tender, flavorful, and packed with buttery grilled flavor, this easy steak recipe is perfect for BBQ nights, family dinners, or protein-packed meal prep.
Ingredients
For the Steak
- 1½ to 2 pounds flank steak – the star of the recipe trimmed if needed
- 1 tablespoon olive oil – helps the seasoning stick and promotes better grill searing
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika – adds smoky depth and color
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Cowboy Butter Sauce
- 6 tablespoons unsalted butter melted
- 4 garlic cloves finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- ½ teaspoon crushed red pepper flakes optional for heat
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional for Serving
- Extra chopped parsley
- Lemon wedges
- Grilled corn
- Roasted potatoes
- Rice or grilled vegetables
Instructions
- Prep the Steak: Take the flank steak out of the refrigerator 20 to 30 minutes before cooking so it cooks more evenly. Pat it dry, rub with olive oil, and season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Make the Cowboy Butter: In a small bowl, whisk together melted butter, garlic, Dijon mustard, lemon juice, lemon zest, parsley, chives, paprika, salt, black pepper, and red pepper flakes if using. Set aside and reserve a little for serving later.
- Preheat the Grill: Preheat your grill to medium-high heat (about 450°F). Lightly oil the grill grates to help prevent sticking and create a better sear.
- Grill the Steak: Place the steak on the hot grill and cook for 4 to 6 minutes per side, depending on thickness and preferred doneness. Brush lightly with cowboy butter during the final minute. For best results, use a meat thermometer: 125°F for rare, 130°F to 135°F for medium-rare, and 140°F to 145°F for medium.
- Let It Rest: Transfer the steak to a cutting board and let it rest for 8 to 10 minutes so the juices redistribute and the steak stays tender.
- Slice Against the Grain: Slice the steak thinly against the grain to shorten the muscle fibers and create more tender bites.
- Finish and Serve: Arrange the sliced steak on a platter, spoon the remaining cowboy butter over the top, garnish with fresh herbs and lemon wedges if desired, and serve hot.