How Long To Cook A Flank Steak On The Stove?
The ideal cooking time for flank steak on the stove depends on the desired doneness. Typically, searing flank steak over medium-high heat takes between 3-5 minutes per side for medium-rare, with slightly longer times for medium or well-done.
Understanding Flank Steak
Flank steak, a flavorful and lean cut from the abdominal muscles of the cow, is a popular choice for quick weeknight meals. Its versatility makes it suitable for grilling, pan-frying (on the stove!), and even slow cooking. However, its relatively thin and fibrous nature demands careful cooking to avoid toughness. Understanding the characteristics of flank steak is crucial for achieving optimal results.
Benefits of Stove-Top Cooking
Cooking flank steak on the stove offers several advantages:
- Speed and Convenience: It’s a rapid cooking method, perfect for busy weeknights.
- Controlled Heat: You have precise control over the heat, allowing for even searing.
- Minimal Equipment: Only a skillet and basic kitchen tools are required.
- Indoor Option: It provides a reliable cooking option regardless of the weather.
The Step-by-Step Cooking Process
Here’s a detailed guide to cooking flank steak perfectly on your stovetop:
Prepare the Steak: Pat the flank steak dry with paper towels. This helps create a beautiful sear. Season generously with salt, pepper, and any other desired spices (garlic powder, paprika, etc.). Consider marinating for at least 30 minutes (or up to overnight) to tenderize the meat.
Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a high-smoke-point oil, such as avocado oil, canola oil, or grapeseed oil. The oil should shimmer and be nearly smoking.
Sear the Steak: Carefully place the flank steak in the hot skillet. Avoid overcrowding the pan; cook in batches if necessary.
Cook and Flip: Sear for 3-5 minutes per side for medium-rare, adjusting the time based on your desired doneness. Use tongs to flip the steak.
Check for Doneness: Use a meat thermometer to check the internal temperature.
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slice Against the Grain: Slice the flank steak thinly against the grain. This breaks down the muscle fibers and makes it easier to chew.
Serve and Enjoy: Serve the sliced flank steak immediately.
Common Mistakes and How to Avoid Them
Several common errors can sabotage your flank steak efforts:
- Overcooking: This results in a tough, dry steak. Use a meat thermometer and err on the side of undercooking, as the steak will continue to cook slightly as it rests.
- Not Resting the Steak: Resting is crucial for retaining moisture. Skipping this step results in a drier steak.
- Slicing with the Grain: Slicing with the grain makes the steak chewy. Always identify the grain and slice perpendicular to it.
- Using Too Low of Heat: Low heat won’t create a proper sear, leading to a gray, rather than brown, exterior. Ensure the pan is hot before adding the steak.
Doneness Chart
| Doneness | Internal Temperature (°F) | Appearance |
|---|---|---|
| Rare | 125-130 | Red center |
| Medium-Rare | 130-135 | Warm red center |
| Medium | 135-145 | Pink center |
| Medium-Well | 145-155 | Slightly pink center |
| Well-Done | 155+ | Little to no pink |
Frequently Asked Questions (FAQs)
What is the best oil to use for searing flank steak on the stove?
The best oils for searing have a high smoke point to withstand the high heat required for a good sear. Good choices include avocado oil, canola oil, grapeseed oil, and refined coconut oil. Olive oil generally has too low a smoke point for searing.
Do I need to marinate flank steak before cooking it on the stove?
Marinating flank steak is highly recommended. Marinades tenderize the meat and add flavor. Opt for marinades containing acidic ingredients like vinegar or citrus juice to help break down the muscle fibers. Even a short marinade of 30 minutes can make a difference.
How do I know when the pan is hot enough to sear the steak?
The pan should be hot enough when a drop of water flicked into the pan sizzles and evaporates almost immediately. The oil should be shimmering and appear almost to be smoking. Avoid letting the oil actually smoke, as this can impart a burnt flavor.
Is it necessary to use a cast iron skillet for cooking flank steak?
While a cast iron skillet is highly recommended for searing flank steak due to its excellent heat retention and even heat distribution, it’s not strictly necessary. Any heavy-bottomed skillet will work, but cast iron offers superior results.
How long should I rest the flank steak after cooking?
Resting the flank steak for at least 10 minutes is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tenting it loosely with foil helps retain heat without steaming the steak.
Why is it important to slice flank steak against the grain?
Slicing against the grain shortens the muscle fibers, making the steak easier to chew. Failing to do so can result in a tough and stringy eating experience. Identify the direction of the grain before slicing.
Can I use a marinade that has been used on raw meat as a sauce?
Never use a marinade that has been in contact with raw meat as a sauce unless it has been thoroughly boiled. Raw meat marinades contain harmful bacteria that can cause food poisoning.
How can I tell if my flank steak is cooked to medium-rare without a thermometer?
While a meat thermometer is the most accurate way to check doneness, you can use the finger test. Press gently on the center of the steak. If it feels similar to the flesh between your thumb and index finger when your thumb and index finger are touching, it’s likely medium-rare.
Can I freeze cooked flank steak?
Yes, cooked flank steak can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It’s best to freeze it shortly after cooking to preserve its quality.
How do I reheat cooked flank steak without drying it out?
To reheat cooked flank steak without drying it out, wrap it in foil with a little bit of broth or marinade and warm it in a low oven (around 250°F) until heated through. Avoid microwaving, as this can make it tough.
What are some good side dishes to serve with flank steak?
Flank steak pairs well with a variety of side dishes, including:
- Roasted vegetables (asparagus, broccoli, Brussels sprouts)
- Mashed potatoes or sweet potatoes
- Salads (mixed greens, Caesar salad)
- Grilled corn on the cob
- Rice or quinoa
How do I adjust the cooking time for flank steak based on its thickness?
The cooking time will vary depending on the thickness of the flank steak. Thicker steaks will require slightly longer cooking times. Use a meat thermometer to ensure accurate doneness. For thinner steaks, reduce the searing time by 1-2 minutes per side.