Name: How to Cook Flank Steak in Pan
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1.5 pounds flank steak; 1 tablespoon canola oil; ¼ teaspoon pepper; ½ teaspoon salt; 3 tablespoons unsalted butter; 2 cloves garlic, minced

Flank steaks (also called Bavette steaks) are known for their intense flavor and toughness if they are not prepared correctly. Nonetheless, it is one of the most versatile cuts of beef and can melt in your mouth with tenderness when cooked with an excellent Flank steak recipe. There are many ways to cook flank steak. You can also pan-sear it in a skillet, broil it in the oven, or even use an instant pot.

It’s really important to keep your Flank steak cooking time to an absolute minimum. Flank steak tacos, Flank steak fajitas, and chimichurri Flank steak are among the best ways to prepare this lean cut. It is best cooked rare, medium-rare, or medium and can be used to create a wide variety of delicious meals. Follow the instructions below to learn everything you need to know. Cook your own amazing Flank steak with these techniques and a meat thermometer soon and you will be famous!

What Is Flank Steak?

Flank steaks are cuts of meat from the stomach of a cow. The fibers are tough and it has a muscular texture. This fairly lean cut of beef is flavorful and more affordable than some other cuts of beef, but it requires careful preparation to ensure it doesn’t come out tough. Although skirt steak is sometimes mistaken for it, it comes from under the ribs, not from the diaphragm area of the cow.

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Ingredients

Flank steak: Long, thin, boneless cuts of beef. You should pan sear beef that is 1 to 1 ¼ inches thick. For thicker steaks, the oven is needed to finish cooking them.
Salt and pepper
Oil: Searing steaks at a high temperature requires an oil with a high smoke point. Canola oil, vegetable oil, peanut oil, or avocado oil all have smoke points over 400 degrees Fahrenheit.
Unsalted butter
Garlic cloves
Parsley: Garnish, if desired. Provides color to the dish.

Instruction

After you have pressed your flank steak dry, wipe it with a paper towel.

Each side should be seasoned with salt and pepper. To get the best results from your steak, consider cutting it into two or more pieces and cooking them separately if it is unevenly cut or too long.

Place a cast iron pan (or stainless steel pan) over medium-high heat and add oil. The first side of the flank steak should be seareed for 2 and ½ minutes when the pan is hot and shimmering.

The steak should be flipped and seared for two and ½ minutes more. When applied to a 1-¼” flank steak (like pictured), this will result in a medium-rare flank steak. You may need to add additional time if the steak is thicker or more well-done.

The length, thickness, and shape of your steak will determine how long it takes to cook. It is recommended that you use a meat thermometer to achieve the best results. If you want your steak done perfectly, remove it from the pan when it reaches 5 degrees below your desired temperature. Resting the steak will result in slight further cooking.
- Rare: 125 degrees (Fahrenheit)
- Medium-rare: 135 degrees
- Medium: 145 degrees
- Medium-well: 150 degrees
- Well done: 160 degrees
You should remove your steak from the pan after it has been cooked to your liking, tent it with foil, and allow it to rest for 10 minutes. Steak should be thinly sliced and cut against the grain.

Return the pan to medium heat and turn the heat down to medium-low. Make a butter sauce by melting butter in a pan. Garlic should be added to pan and cooked for 1 minute or until it begins to brown (garlic will brown quickly – do not walk away while it is cooking).

After the flank steak is cooked, remove it from the heat and pour the garlic butter over it. It is optional to garnish with freshly chopped parsley. Have fun serving and enjoying.

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FAQs

How do I sear meat with the best pan?

The cast iron skillet is my preferred method of searing steaks. There is no sticking or burning, and they are easy to clean. As an added bonus, cast iron pans are essentially indestructible, lasting for a lifetime.

It is recommended that you use a cast iron or stainless steel pan for this recipe. Nonstick cookware is not recommended for this recipe. Searing steaks on a nonstick pan is not safe due to the high temperatures involved.

Is it better to broil flank steak or pan sear it?

Flanked steaks can be cooked in either way; however, many cooks prefer pan-searing recipe since they cook quickly. In order to avoid burning your food, you should monitor the temperature of it while it is on top of the stove.

Keeping leftovers fresh and reheating them?

It is recommended that leftover sliced flank steak be refrigerated tightly covered for four to five days. Slowly reheating steak in the oven over low heat is the best method. You can heat flank steak covered in foil at 350 degrees until it reaches 110 degrees.