Pan-Seared Flank Steak
Flank steak is a workhorse cut that rewards a swift, aggressive approach. By treating the surface with intense heat, you create a dark crust that protects the interior, keeping the meat pull-apart tender when sliced correctly.
The importance of the grain
Look closely at the steak before you season it; the lines running end-to-end are the muscle fibers. You must cut perpendicular to these lines to shorten them, or the meat will be chewy regardless of how well it is cooked.
- Cast-iron skillet
- Tongs
- Sharp chef's knife
- Cutting board
What goes in.
- 1.5 lbflank steak
- 1 tbsphigh-smoke point oil, such as grapeseed or avocado
- 1 tspkosher salt
- 0.5 tspcoarse black pepper
Managing the smoke
Get the skillet smoking hot before the steak touches the metal. The goal is to develop a deep mahogany crust within 3-4 minutes per side, leaving the center at a medium-rare temperature.
The method.
Dry and temper the steak
Pat the steak completely dry with paper towels. Let it sit at room temperature for 20 minutes to take the chill off the center.
Season heavily
Rub the oil over both sides and apply the salt and pepper generously. Do not skip the salt; it creates the foundation of the crust.
Sear the meat
Place the skillet over high heat. Once the oil begins to shimmer and wisp, lay the steak in carefully. Let it sear undisturbed for 4 minutes to build a crust.
Flip and finish
Flip the steak once. Cook for another 3-4 minutes. The surface should be dark brown and firm to the touch.
Rest
Transfer the steak to a board and let it rest for 10 minutes. This allows the juices to redistribute.
Slice
Identify the grain, rotate the board 90 degrees, and slice thin strips across the fibers.
Other turns to take.
Citrus-Soy Marinade
Combine soy sauce, lime juice, and smashed garlic in a bag for 2 hours before searing; pat the meat very dry before hitting the pan.
Herb-Butter Baste
In the last minute of cooking, drop a knob of butter and a sprig of rosemary into the pan, tilting the handle to spoon the fat over the steak.
When it doesn't go to plan.
If your steak is thicker on one end than the other, use a meat mallet to pound the thick section so the entire piece is an even thickness.
Do not crowd the pan; if the steak is too large, cut it into two pieces and sear them separately.
If the pan starts to smoke excessively, turn on your vent hood or crack a window, but do not lower the heat until the crust has formed.
The ones that keep coming up.
How do I know when it is done without a thermometer?
Press the meat with your finger. Medium-rare will feel like the fleshy part of your palm below the thumb when your thumb and middle finger touch.
Can I use olive oil?
It is better to avoid extra virgin olive oil for searing because it has a low smoke point and will burn, turning bitter before the steak forms a crust.
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