Tips and instructions for a properly cooked flank steak.
Here we go. By popular demand how to cook and cut steak. Flank steak on the stove to be specific, but all the details are pretty similar between all the steaks. The BBQ instructions will be the same, it’s just a different method for heating it. I will preface this post and remind everyone that I have zero formal training. Everything I’ve learned is through trial and error, and what I share is the best of the best. This is what works well for our family and hopefully it’ll help you in your kitchen too.
First and foremost, I picked Flank Steak because it’s one of the most affordable pieces of steak and it has great flavour. It has enough marbling (fat winding through the meat) to keep it juicy and tender. The key pieces for cooking steak are seasoning appropriately, having a hot pan, knowing when to flip, and how to cut it. I always cook steak to medium-rare. If you like it well done tack on an extra minute or two per side. Let’s get to it.
Be aggressive. You can see in the photo below how aggressively I seasoned this steak. And I only use salt and pepper. When properly cooked meat doesn’t need much more than that. The salt and pepper should create a very thin layer on all sides of the meat. Here’s the example shot:
Use a metal or cast iron pan and be sure to get it hot. Basically smoking hot. You want a drop of oil to splatter out of the pan it’s so hot. Use a higher heat resistant oil such as canola oil (other vegetable oils have a lower heat tolerances). Place the oil in your pan and preheat the oil so that your steak gets a nice sear on the exterior. I’d recommend cooking at a medium-high heat.
Knowing when to flip:
The amount of time the steak spends per side is predetermined by thickness of your steak. I watch the steak turn from red to brown on the side and wait for the blood to start to release from the top of the steak. You can see this happening in the photo below. I flipped the steak below immediately after taking this photo. You’ll know the steak is cooked to medium-rare when the sides are brown and blood is releasing from the top.
How to cut:
After your steak has rested (required and always for at least a few minutes), and you plan on serving the steak pre-cut, you should always cut the meat against the grain, on an angle, and thinly. If you cut with the grain the meat will be tough and the texture less than desirable. Cutting on an angle makes it look nice. And cutting it thinly makes it easier for your guests to cut the meat. Photo below gives a demonstration of all 3 aspects (against grain, angle and thinly) on how to cut.
I hope this tips were helpful! If you have any tips or tricks requests please let me know!
If you make a steak and want to show your skills be sure to tag #mykitchenlove.