Stovetop Flank Steak
Let me start with some background info:
99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stovetop cooking. I usually use a non-stick pan on high heat to brown each side, then medium for 5 minutes to cook the insides. This works well enough for me, but isn't going to win me any medals.
The Problem:
I'm planning on making steaks for that special someone tomorrow and went to my local butcher today to pick up the skirts. Unfortunately, they were unavailable, so I picked up a monster flank instead (~2.5 lbs). I've had incredible flank steaks before, so I like the cut, but I've never cooked it. The problem is two fold:
1) I assume I cannot cook it the same way as skirt
2) I'd like to aim a little higher on the culinary totem pole
So my question to you is what is the proper way to cook a Flank Steak on my stove or in my oven? Specifically, what are the differences I need to watch out for when preparing a thicker, larger steak.
Some Extra Info:
- I have a 12 in non-stick pan and 12 in flat cast iron pan at my disposal
- By "proper" I mean the method which will result in the most tenderness. I've read through this very helpful question and this one as well and certainly plan to take the advice provided.
- I have a wonderful dry rub that I plan on using (so no marinades as a mechanism for tenderizing)
Thanks in advance!
Best Answer
The best way, imho, is to use your basic broiling pan...Put a little water in the bottom before you start, or the pan may warp. Put the rack in your oven as high as it will go (while still allowing the broiling pan with steak to fit), then turn the oven on "Broil".
Leave the oven door cracked (you don't want it to pre-heat, and turn the element off), and cook it like you would on the grill, flipping it halfway through. The radiant heat from the element will give you a little char, though no grill lines, obviously.
Anything over medium rare is going to be a bit chewy. Let it rest, then cut it into strips across the grain of the meat. Flank steak responds well to marinades (my favourite: 1 tbps soy sauce, 1 tbsp sherry, 1 tbsp dijon mustard, 1 tbsp lemon juice, 1 tsp ground ginger.)
You could try to cook it on the stovetop, but that much meat will be too much for most pans.
Pictures about "Stovetop Flank Steak"
What is the best method to cook flank steak?
Grilling is perhaps the best way to cook flank steak, but you can also pan-sear it in a skillet or broil it in your oven. The real trick is to keep your flank steak grill time to a minimum; this lean cut is best cooked rare, medium-rare, or medium.How long does it take for flank steak to cook?
Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.How long does it take to fry flank steak?
Cook Time. This steak should only take about 12 minutes to cook, depending on how thick it is. If you like your steak rare, then it could be done in as little as 8 minutes. To ensure you are reaching the correct doneness you can use meat thermometer.Ryan Scott's Simple Pan Seared Flank Steak - Home \u0026 Family
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Images: Dimitri C, Ruslan Khmelevsky, Malidate Van, ROMAN ODINTSOV