Flank steak is a flavorful, lean cut of beef that cooks quickly and tastes amazing when done right. If you’ve ever wondered, how do I cook flank steak on the stove? – you’re in the right place. This guide will walk you through the easy steps to achieve a juicy, tender flank steak using just your stovetop and a skillet. Let’s get cooking!
What You Need to Know About Flank Steak
Flank steak is a long, flat cut from the abdominal muscles of the cow. It’s prized for its rich beefy flavor but can be tough if not cooked and sliced correctly. The key to a great flank steak is high heat cooking for a short time and slicing it thinly against the grain to maximize tenderness.
Ingredients
– 1 to 1½ pounds flank steak
– Salt (kosher or sea salt works best)
– Freshly ground black pepper
– 1-2 tablespoons cooking oil (canola, vegetable, or avocado oil)
– Optional: garlic cloves, fresh herbs (rosemary or thyme), butter for finishing
Step-by-Step Guide to Cooking Flank Steak on the Stove
1. Prepare the Steak
Start by removing the flank steak from the refrigerator about 30 to 60 minutes before cooking. Letting it come to room temperature ensures even cooking throughout. Pat the steak dry with paper towels to remove excess moisture – this helps achieve a nice crust when searing.
2. Season Generously
Sprinkle salt on both sides of the steak and let it rest for 30-45 minutes if you have time. This dry brining step enhances flavor and tenderizes the meat. Just before cooking, add freshly ground black pepper and any other seasonings you like.
3. Heat Your Skillet
Place a heavy skillet, preferably cast iron, over medium-high to high heat. Add a couple of tablespoons of oil and heat until shimmering or just starting to smoke. A hot pan is crucial for a good sear and caramelization.
4. Sear the Flank Steak
Carefully place the steak in the hot skillet, laying it away from you to avoid splatters. Do not move the steak once it hits the pan. Let it sear undisturbed for about 2½ to 3 minutes on the first side until a deep brown crust forms. Flip and cook the other side for another 2½ to 3 minutes for medium-rare doneness (about 140°F internally).
5. Optional Flavor Boost
If you want to add extra flavor, halfway through cooking the second side, toss in a few smashed garlic cloves, fresh herbs, and a knob of butter. Spoon the melted butter and aromatics over the steak for a rich, garlicky finish.
6. Rest the Steak
Remove the steak from the pan and tent it loosely with aluminum foil. Let it rest for 5 to 10 minutes. Resting allows the juices to redistribute and the steak to finish cooking to the recommended 145°F for flank steak.
7. Slice Against the Grain
The final and most important step is slicing the steak thinly against the grain. This means cutting perpendicular to the lines of muscle fibers you see running through the meat. Slicing this way shortens the muscle fibers, making each bite tender and easy to chew.
Tips for the Best Pan-Cooked Flank Steak
– Don’t overcook: Flank steak is lean and can dry out quickly. Aim for medium-rare to medium for the best texture.
– Use a meat thermometer: Check the internal temperature to avoid guesswork. Medium-rare is about 140°F, medium is 145°F.
– Even thickness helps: If your steak is uneven, consider cutting it into smaller pieces so they cook uniformly.
– Pat dry before cooking: Moisture on the steak surface can prevent a good sear.
– Rest before slicing: This step is crucial for juicy steak.
Serving Suggestions
Flank steak is versatile and pairs well with a variety of sides. Try it with roasted vegetables, a fresh salad, or mashed potatoes. It also works great sliced thin in tacos, sandwiches, or atop grain bowls.
Cooking flank steak on the stove is quick and rewarding. With a hot pan, simple seasoning, and proper slicing, you can enjoy a tender, flavorful steak any night of the week. Give it a try and savor the delicious results!