How to Cook Flank Steak on Cast Iron?
Flank steak cooked in a cast iron skillet can be an incredibly flavorful and tender meal. The key is to sear the steak quickly at high heat to create a delicious crust, then finish it in the oven or stovetop to achieve the desired level of doneness.
Why Cast Iron and Flank Steak Are a Perfect Match
The allure of a perfectly cooked flank steak lies in its ability to deliver robust flavor and satisfying texture. Cast iron skillets, with their unparalleled heat retention and even distribution, offer the ideal environment to achieve this culinary feat. Here’s why:
- High Heat Retention: Cast iron retains heat exceptionally well, crucial for searing the exterior of the flank steak and creating a flavorful crust – the Maillard reaction in full force.
- Even Heat Distribution: Ensures consistent cooking across the entire steak, preventing hot spots and uneven doneness.
- Versatility: Cast iron skillets are oven-safe, allowing for seamless transition from stovetop searing to oven finishing.
- Durability: A well-seasoned cast iron skillet is virtually indestructible and can last for generations.
The Benefits of Cooking Flank Steak in Cast Iron
Beyond the technical advantages, cooking flank steak in cast iron unlocks a range of culinary benefits:
- Intense Sear: The high heat creates a beautiful, deeply browned crust that enhances the steak’s flavor and texture.
- Even Cooking: Eliminates cold spots and ensures the steak is cooked to the desired doneness throughout.
- Enhanced Flavor: The sear locks in juices and concentrates the steak’s natural flavors.
- Simple Cleanup: A properly seasoned cast iron skillet is relatively easy to clean with hot water and a brush.
- Impressive Presentation: Serving the flank steak directly from the cast iron skillet adds a rustic and visually appealing touch to your meal.
Essential Steps for Cast Iron Flank Steak Perfection
Achieving a perfectly cooked flank steak in cast iron requires careful preparation and execution. Here’s a detailed step-by-step guide:
- Choose Your Steak: Select a high-quality flank steak with good marbling. Thickness is key; aim for about 1 inch for best results.
- Bring to Room Temperature: Remove the steak from the refrigerator at least 30 minutes before cooking. This allows for more even cooking.
- Season Generously: Season the flank steak liberally with salt, freshly ground black pepper, and any other desired spices or herbs (garlic powder, onion powder, paprika).
- Prepare the Cast Iron Skillet: Place the cast iron skillet in the oven and preheat to 500°F (260°C). This method can also be done entirely on the stovetop, just be very careful of burning the steak.
- Heat the Skillet: If preheating in the oven, carefully remove the extremely hot skillet. Place it on the stovetop and add a high-smoke-point oil such as canola, grapeseed, or avocado oil. The oil should shimmer but not smoke.
- Sear the Steak: Carefully place the flank steak in the hot skillet. Sear for 2-3 minutes per side without moving it. This allows for a proper crust to form.
- Finish Cooking:
- Oven Method: Transfer the skillet (with the steak) to the preheated oven. Cook for 4-8 minutes, depending on desired doneness. Use a meat thermometer to check the internal temperature.
- Stovetop Method: Reduce the heat to medium and continue cooking, turning occasionally, until the desired doneness is reached.
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice Against the Grain: Use a sharp knife to slice the flank steak thinly against the grain. This is crucial for maximizing tenderness.
Achieving the Perfect Doneness
Determining the ideal internal temperature is essential for cooking flank steak to your desired level of doneness. Here’s a guide:
| Doneness | Internal Temperature | Feel |
|---|---|---|
| Rare | 125-130°F (52-54°C) | Very soft and yielding |
| Medium-Rare | 130-140°F (54-60°C) | Slightly soft and yielding |
| Medium | 140-150°F (60-65°C) | Springy and resists pressure |
| Medium-Well | 150-160°F (65-71°C) | Firm and resists pressure |
| Well-Done | 160°F+ (71°C+) | Very firm and dry |
Note: Always use a reliable meat thermometer to ensure accurate temperature readings.
Common Mistakes to Avoid
Even with careful attention, certain mistakes can derail your cast iron flank steak efforts. Here are some common pitfalls to avoid:
- Not Letting the Steak Reach Room Temperature: Results in uneven cooking and a tougher steak.
- Insufficient Seasoning: A well-seasoned steak is a flavorful steak. Don’t be afraid to be generous with salt and pepper.
- Not Preheating the Skillet Properly: A cold skillet will not sear the steak effectively.
- Overcrowding the Skillet: Can lower the skillet’s temperature and prevent proper searing.
- Not Resting the Steak: Allows the juices to escape during slicing, resulting in a drier steak.
- Slicing with the Grain: Leads to a tough and chewy steak. Always slice against the grain.
Flavor Enhancements: Marinades and Sauces
While a simple salt and pepper seasoning is perfectly acceptable, marinades and sauces can elevate your cast iron flank steak to another level.
- Marinades: Consider using a marinade with acidic ingredients like lemon juice, vinegar, or Worcestershire sauce to tenderize the steak and infuse it with flavor. Common ingredients include soy sauce, garlic, ginger, and herbs.
- Sauces: A finishing sauce can add a burst of flavor and complement the steak’s natural richness. Chimichurri, salsa verde, and a simple pan sauce made with butter, garlic, and herbs are excellent choices.
Frequently Asked Questions (FAQs)
How do I season a new cast iron skillet before cooking flank steak?
A well-seasoned cast iron skillet is crucial for preventing sticking and ensuring even cooking. To season a new skillet, coat it with a thin layer of oil (such as vegetable or flaxseed oil), then bake it upside down in a 350°F (175°C) oven for an hour. Let it cool completely inside the oven. Repeat this process several times to build up a solid layer of seasoning.
What is the best oil to use for searing flank steak in cast iron?
Choose an oil with a high smoke point to prevent burning and unwanted flavors. Canola oil, grapeseed oil, and avocado oil are all excellent options. Avoid using olive oil, as it has a relatively low smoke point.
How long should I marinate flank steak?
Marinate flank steak for at least 30 minutes, but no more than 24 hours. Over-marinating can break down the muscle fibers too much, resulting in a mushy texture.
Can I use a grill pan instead of a cast iron skillet?
While a grill pan can provide some sear marks, it doesn’t offer the same level of heat retention and even cooking as a cast iron skillet. For best results, stick with cast iron.
How do I clean my cast iron skillet after cooking flank steak?
Clean your cast iron skillet immediately after cooking. Rinse it with hot water and scrub gently with a brush or non-abrasive sponge. If necessary, use a small amount of dish soap, but be sure to rinse thoroughly. Dry the skillet completely with a towel, then place it on the stovetop over low heat to ensure it is completely dry. Finally, add a thin layer of oil and rub it into the skillet with a cloth.
What if my steak is too thick?
If your flank steak is thicker than 1 inch, you may need to adjust the cooking time accordingly. Use a meat thermometer to ensure the steak reaches the desired internal temperature. Consider searing it on all sides, including the edges, for a more even cook.
Can I use a different cut of steak with this method?
While this method is specifically designed for flank steak, it can also be adapted for other thin cuts of steak like skirt steak or flat iron steak. Keep in mind that cooking times may vary depending on the thickness and cut of the steak.
How do I prevent my steak from sticking to the cast iron skillet?
Ensure the cast iron skillet is properly seasoned and preheated to a high temperature. Also, make sure the steak is dry before placing it in the skillet. A light coating of oil on the steak can also help prevent sticking.
Can I use butter to cook flank steak in cast iron?
While butter adds flavor, it has a low smoke point and can burn easily. It’s best to use a high-smoke-point oil for searing and then add butter towards the end of cooking for added richness.
What are some good side dishes to serve with cast iron flank steak?
Flank steak pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, grilled asparagus, and a fresh salad.
How do I reheat leftover flank steak without drying it out?
To reheat leftover flank steak, wrap it tightly in foil and place it in a preheated 300°F (150°C) oven until warmed through. Alternatively, you can slice the steak thinly and add it to a stir-fry or salad.
Why is it important to slice flank steak against the grain?
Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew. If you slice with the grain, the muscle fibers will be long and tough, resulting in a chewier texture. Identifying the grain and slicing accordingly is crucial for a pleasant eating experience.