How to Pan-Sear Flank Steak
This cut is thin and uniform, making it one of the most reliable pieces of beef for a weeknight dinner. Treat it with high heat to develop a deep, dark crust while keeping the interior pink.
Commit to the rest period
If you slice into the steak too early, the juices will run out onto the board instead of staying in the meat. A full ten minutes of resting is mandatory.
- Cast-iron skillet
- Tongs
- Sharp chef's knife
- Cutting board
What goes in.
- 1.5 lbflank steak
- 1 tbspneutral oil, such as grapeseed or avocado
- 1.5 tspkosher salt
- 1 tspcoarse black pepper
Slicing Against the Grain
Locate the long muscle fibers running the length of the steak and slice perpendicular to them. This shortens the fibers, ensuring every bite is easy to chew.
The method.
Prep the meat
Remove the steak from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels to ensure a good sear.
Season heavily
Rub the oil over both sides of the steak, then press the salt and pepper into the surface. Use more seasoning than you think you need, as the thick crust will absorb much of it.
Heat the skillet
Place your cast-iron skillet over high heat. Wait until the oil just begins to smoke before laying the steak into the pan.
Sear
Cook for 3 to 4 minutes without moving it, until a deep brown crust forms. Flip once and cook for another 3 minutes for medium-rare.
Rest
Transfer to a board and let the meat sit undisturbed for 10 minutes.
Slice
Angle your knife at 45 degrees and slice the steak into thin strips, moving across the grain.
Other turns to take.
Citrus Marinade
Soak the steak in lime juice, soy sauce, and minced garlic for 2 hours before searing for a brighter finish.
Compound Butter
Top the resting steak with a knob of butter mixed with fresh herbs like rosemary or parsley.
When it doesn't go to plan.
Use a cast-iron skillet for the best heat retention and crust development.
If your steak is exceptionally thick on one end, use a meat mallet to pound it to an even thickness before cooking.
Do not crowd the pan; if the steak is too large for your skillet, cook it in two batches.
The ones that keep coming up.
How do I know the grain direction?
Look for the lines running across the meat like the grain in a piece of wood. Slice across those lines, not parallel to them.
Can I grill this instead?
Yes, use high, direct heat for the same amount of time, turning once.
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