Flank steak, a flavorful and relatively inexpensive cut, becomes truly exceptional when cooked in a cast iron skillet. Its ability to retain heat evenly ensures a beautiful sear and tender interior. This guide will walk you through the process, from preparation to serving, guaranteeing a restaurant-quality meal in the comfort of your own home. We'll even tackle some frequently asked questions to make your cooking experience even smoother.
Preparing the Flank Steak: The Foundation for Success
Before we even think about the cast iron, let's prepare the star of the show. A well-prepared flank steak is the key to a delicious outcome.
- Choosing Your Steak: Look for a flank steak that's bright red, firm to the touch, and free of excessive fat or discoloration. About 1-1.5 inches thick is ideal for cast iron cooking.
- Trimming the Fat: Trim away any excess fat, but leave a thin layer for flavor and moisture.
- Pat it Dry: Use paper towels to thoroughly pat the steak dry. This is crucial for achieving a good sear.
- Seasoning is Key: Generously season both sides of the steak with salt and freshly ground black pepper. You can also experiment with other seasonings like garlic powder, onion powder, paprika, or your favorite steak rub. Let the seasoned steak rest at room temperature for at least 30 minutes to allow it to come to equilibrium. This helps ensure even cooking.
Cooking Flank Steak in Cast Iron: The Perfect Sear and Tender Interior
Now for the main event!
- Preheat Your Skillet: Place your cast iron skillet over high heat. Let it get screaming hot – this is crucial for a good sear. You should see a shimmer of heat rising from the surface.
- Add Oil: Add a high-smoke-point oil like canola or grapeseed oil to the hot skillet. About 1-2 tablespoons should be sufficient.
- Sear the Steak: Carefully place the steak in the hot skillet. Do not overcrowd the pan. Sear for 2-3 minutes per side, undisturbed, to develop a beautiful crust. Avoid moving the steak around during this crucial searing phase.
- Reduce the Heat: Once seared, reduce the heat to medium-high. Continue cooking the steak to your desired doneness. Use a meat thermometer for accuracy:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
- Well-Done: 145°F+
- Rest the Steak: Once cooked, remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
How Long to Cook Flank Steak in Cast Iron?
The cooking time depends on the thickness of the steak and your desired level of doneness. As a general guideline, a 1-inch thick flank steak will take approximately 6-8 minutes total cooking time for medium-rare, adjusting based on your preferred doneness and the heat of your stove. Always use a meat thermometer to ensure accuracy.
What Temperature Should I Cook Flank Steak?
As mentioned above, use a meat thermometer for accuracy. The ideal internal temperature will vary depending on your desired doneness. Aim for 130-135°F for medium-rare, the most popular doneness for flank steak due to its tendency to become tough when overcooked.
How Do I Keep Flank Steak Tender?
The key to a tender flank steak is to avoid overcooking it. Proper searing, followed by cooking to the correct internal temperature, and allowing ample resting time are crucial. Additionally, slicing the steak against the grain before serving significantly improves tenderness.
What to Serve with Flank Steak?
Flank steak pairs beautifully with a variety of sides. Some excellent choices include:
- Roasted or grilled vegetables
- Mashed potatoes
- Rice pilaf
- Simple green salad
By following these steps and tips, you’ll master the art of cooking a perfectly juicy and flavorful flank steak in your cast iron skillet. Enjoy!
