Step 1

Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.

Step 2

Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper.

Step 3

In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.

Step 4

Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer.

Step 5

Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.

Step 6

Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.

Step 7

Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.

Step 8

Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed.

Step 9

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