Flank steak is a flavorful and affordable cut of beef that, when cooked right, can be tender, juicy, and delicious. Cooking flank steak on the stove is a quick and easy method that delivers a beautiful sear and mouthwatering taste without needing a grill or oven. If you’ve ever wondered how to cook flank steak on the stove, this guide will walk you through every step with friendly tips to make your steakhouse-worthy meal at home.
What Is Flank Steak?
Flank steak comes from the lower abdominal muscles of the cow. It’s a long, flat cut with a distinctive grain and is known for being lean and flavorful but can be tough if overcooked or sliced improperly. Because it’s lean, it cooks quickly and benefits from high-heat cooking methods like pan-searing. The key to a tender flank steak is cooking it just right and slicing it thinly against the grain to break up the muscle fibers.
Preparing Your Flank Steak for the Stove
Before you start cooking, preparation is essential:
– Pat the steak dry with paper towels. This helps achieve a good sear by removing excess moisture.
– Season generously with salt and pepper or your favorite steak seasoning. You can also marinate the steak for 30 minutes to a few hours to add extra flavor and tenderness, but it’s not mandatory.
– Let the steak come to room temperature for about 20-30 minutes before cooking to ensure even cooking.
The Best Pan for Cooking Flank Steak
A heavy skillet, preferably cast iron, is ideal because it retains and distributes heat evenly, creating a perfect crust on the steak. If you don’t have cast iron, a heavy stainless steel or non-stick skillet will work as well.
Step-by-Step Guide to Cooking Flank Steak on the Stove
1. Heat Your Skillet
Place your skillet over medium-high to high heat and let it get very hot. This usually takes about 4-5 minutes. When the pan is hot enough, add a tablespoon of oil with a high smoke point, like vegetable or canola oil, or olive oil.
2. Sear the Steak
Carefully place the flank steak in the hot skillet. Press it down gently to ensure full contact with the pan. Let it cook undisturbed for about 2.5 to 3 minutes on the first side. This will develop a deep, caramelized crust.
3. Flip and Cook the Other Side
Flip the steak and cook for another 2.5 to 3 minutes for medium-rare. If you prefer it more done, you can cook it a little longer, but be careful not to overcook since flank steak can become tough and dry.
4. Optional: Add Flavor with Butter and Garlic
For an extra layer of flavor, add a tablespoon of butter and some crushed garlic cloves to the pan during the last minute of cooking. Spoon the melted garlic butter over the steak before removing it from the pan.
5. Rest Your Steak
Remove the steak from the skillet and let it rest on a cutting board for about 5 to 10 minutes. Resting allows the juices to redistribute, making the steak juicier and more tender.
6. Slice Against the Grain
Look closely at the steak and identify the direction of the grain-the lines running through the meat. Slice thinly across the grain at a 90-degree angle. This shortens the muscle fibers and makes each bite easier to chew.
Tips for Perfect Pan-Seared Flank Steak
– Don’t overcook: Aim for medium-rare to medium (internal temperature around 130°F to 140°F). Use a meat thermometer for accuracy.
– Even thickness: If your steak is uneven, consider cutting it into smaller pieces to ensure even cooking.
– Use high heat: A hot pan is crucial for a good sear and crust.
– Avoid overcrowding: Cook in batches if needed to prevent steaming instead of searing.
– Rest the steak: Never skip resting; it makes a huge difference.
Serving Suggestions
Flank steak pairs wonderfully with a variety of sides:
– Fresh salads or grilled vegetables
– Mashed or roasted potatoes
– Rice or quinoa bowls
– Tacos or fajitas with your favorite toppings
You can also drizzle the steak with chimichurri, garlic butter, or your favorite sauce for added flavor.
Cooking flank steak on the stove is simple, fast, and yields delicious results when you follow these easy steps. With a hot pan, proper seasoning, and careful slicing, you can enjoy a tender, juicy steak any night of the week.