Flank steak, with its rich flavor and relatively low price, is a fantastic choice for a weeknight dinner. Cooking it in a cast iron skillet delivers a beautifully seared exterior and a tender, juicy interior. This guide will walk you through the process, ensuring you achieve restaurant-quality results every time.
Why Cast Iron for Flank Steak?
Cast iron's exceptional heat retention is key to achieving a perfect sear. The even heat distribution ensures the steak cooks consistently, preventing uneven browning and maximizing its delicious crust. Furthermore, cast iron's natural properties enhance the Maillard reaction, creating those deeply flavorful browned bits we all crave.
How to Cook Flank Steak in Cast Iron: A Step-by-Step Guide
Ingredients:
- 1 flank steak (about 1.5-2 pounds), trimmed of excess fat
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- Your favorite steak seasoning (optional)
Equipment:
- Cast iron skillet
- Tongs
- Meat thermometer
Instructions:
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Prepare the Steak: Pat the flank steak dry with paper towels. This crucial step helps achieve a good sear. Season generously with salt, pepper, minced garlic (if using), and any other desired seasonings. Let it rest at room temperature for at least 30 minutes. This allows for even cooking.
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Heat the Skillet: Place your cast iron skillet over medium-high heat. Let it heat up thoroughly – it should be screaming hot before adding the oil.
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Sear the Steak: Add the olive oil to the hot skillet. Once shimmering, carefully place the flank steak in the skillet. Sear for 3-4 minutes per side, undisturbed, until a deep brown crust forms. Avoid moving the steak around too much during searing.
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Reduce Heat and Continue Cooking: Reduce the heat to medium. Continue cooking the flank steak for another 4-6 minutes per side for medium-rare, or longer for your preferred doneness. Use a meat thermometer to ensure accuracy. The internal temperature should be:
- Rare: 125°F (52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C)
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Rest the Steak: Once cooked to your liking, remove the flank steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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Slice and Serve: Slice the steak thinly against the grain. This is crucial for tenderness. Serve immediately and enjoy!
What Temperature Should I Cook Flank Steak to?
The ideal internal temperature for flank steak depends on your preference. However, most people prefer it medium-rare (130-135°F or 54-57°C) to medium (140-145°F or 60-63°C) to maintain its tenderness. Overcooking will result in a tough steak. Always use a meat thermometer for accurate results.
How Long Does It Take to Cook Flank Steak in a Cast Iron Skillet?
The cooking time for flank steak in a cast iron skillet varies depending on its thickness and desired doneness. Generally, it takes around 10-14 minutes total, including searing. However, using a meat thermometer is the most reliable way to determine doneness.
Can I Marinate Flank Steak Before Cooking It in Cast Iron?
Yes, marinating flank steak is a great way to enhance its flavor and tenderness. A simple marinade of olive oil, soy sauce, garlic, and herbs can make a significant difference. Just be sure to pat the steak dry before searing to achieve a good crust.
What Side Dishes Pair Well with Cast Iron Flank Steak?
The robust flavor of flank steak cooked in cast iron pairs well with a variety of side dishes. Consider serving it with:
- Roasted vegetables (like asparagus, broccoli, or potatoes)
- A simple salad
- Mashed potatoes
- Quinoa or rice
By following these steps and tips, you'll master the art of cooking flank steak in a cast iron skillet and impress your family and friends with a delicious and tender meal. Remember to always prioritize food safety and handle your cast iron with care.
