Unlock the secret to perfectly cooked flank steak: how to grill medium-rare every time

Flank steak, known for its bold flavor and lean texture, is a culinary delight when cooked to a perfect medium rare. This guide will delve into the intricacies of cooking flank steak to achieve that elusive medium rare perfection, transforming your culinary skills and impressing even the most discerning palate.

Choosing the Right Flank Steak

Selecting the right flank steak is crucial. Look for steaks that are at least 1 inch thick and have a deep red color with minimal marbling. Avoid steaks with excessive fat or sinew, as these can compromise the tenderness of the finished product.

Preparing the Flank Steak

Before cooking, it’s essential to prepare the flank steak properly. Trim any excess fat or silver skin, then score the steak against the grain to help it cook evenly. Season generously with salt and pepper, and allow the steak to come to room temperature for about 30 minutes before cooking.

Choosing the Cooking Method

There are two primary methods for cooking flank steak medium rare: grilling and pan-searing. Grilling provides a smoky flavor, while pan-searing creates a crispy crust. Choose the method that suits your preference and equipment.

Grilling Flank Steak Medium Rare

1. Preheat your grill to high heat.
2. Season the steak generously with salt and pepper.
3. Grill the steak for 2-3 minutes per side, or until a deep brown crust forms.
4. Reduce the heat to medium and continue grilling for 8-12 minutes, or until the internal temperature reaches 130-135°F.
5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.

Pan-Searing Flank Steak Medium Rare

1. Heat a large skillet over high heat with a drizzle of oil.
2. Season the steak generously with salt and pepper.
3. Sear the steak for 2-3 minutes per side, or until a deep brown crust forms.
4. Reduce the heat to medium-low and continue cooking for 6-8 minutes, or until the internal temperature reaches 130-135°F.
5. Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain.

Resting the Steak

Resting the steak is a crucial step that allows the juices to redistribute, resulting in a more tender and juicy steak. Let the steak rest for at least 5 minutes, covered loosely with foil, before slicing and serving.

Slicing and Serving

Slice the steak against the grain to enhance tenderness. Serve the flank steak medium rare with your favorite sides, such as grilled vegetables, mashed potatoes, or a flavorful salad.

Enhancing Flavor

To elevate the flavor of your flank steak, consider the following tips:

• Marinade the steak overnight in a flavorful marinade.
• Use a dry rub to enhance the surface flavor.
• Add herbs and spices to the skillet or grill during cooking.
• Serve with a savory sauce or compound butter.

Recommendations: Culinary Triumph

Mastering the art of cooking flank steak medium rare is a culinary triumph that will impress your taste buds and elevate your cooking skills. By following these steps, you can achieve the perfect balance of tenderness, flavor, and juiciness. So, fire up your grill or heat up your skillet and embark on this culinary adventure that will transform your steak game forever.

Questions You May Have

Q: What is the best cut of flank steak for medium rare?
A: Look for steaks that are at least 1 inch thick and have a deep red color with minimal marbling.

Q: How do I know when the flank steak is medium rare?
A: Use a meat thermometer to measure the internal temperature. For medium rare, aim for 130-135°F.

Q: Why is it important to rest the steak before slicing?
A: Resting the steak allows the juices to redistribute, resulting in a more tender and juicy steak.