Reverse-sear perfection: master the art of cooking flank steak sous vide, then sear | serious eats
What To Know
- The key to tender flank steak is to cook it to the right doneness.
- This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Store leftover flank steak in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Flank steak, a lean and flavorful cut, can be transformed into a juicy and tender masterpiece with the right techniques. Serious Eats, a culinary authority, unveils its secrets for cooking flank steak to perfection.
Selecting the Perfect Flank Steak
- Look for marbling: Choose a steak with thin streaks of fat running through it. This fat will melt and tenderize the meat during cooking.
- Avoid thick steaks: Thicker steaks are tougher and require longer cooking times, which can potentially overcook the meat.
- Consider the grain: Cut against the grain for maximum tenderness.
Marinating for Flavor
Marinating flank steak is essential for infusing flavor and breaking down tough fibers. Here’s a simple marinade:
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
Marinate the steak for at least 4 hours or up to overnight.
Grilling or Searing
Flank steak can be grilled or seared for a crispy exterior and juicy interior.
- Grilling: Preheat your grill to medium-high heat. Grill the steak for 5-7 minutes per side, or until it reaches your desired doneness.
- Searing: Heat a cast-iron skillet over high heat. Add the steak and sear for 2-3 minutes per side, or until a nice crust forms.
Achieving the Perfect Doneness
The key to tender flank steak is to cook it to the right doneness. Here’s a guide:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Resting Before Slicing
Once the steak is cooked, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slicing Against the Grain
Slice the steak against the grain into thin strips. This will further enhance the tenderness and make the steak easier to chew.
Serving Suggestions
Serve flank steak with your favorite sides, such as:
- Grilled vegetables
- Roasted potatoes
- Chimichurri sauce
- Salsa
Wrapping Up: The Art of Flank Steak
Mastering the art of cooking flank steak requires careful selection, marinating, cooking, and slicing. By following the techniques outlined in this guide, you can transform this lean cut into a culinary masterpiece that will impress your taste buds and leave you craving more.
Quick Answers to Your FAQs
Q: Can I cook flank steak without marinating it?
A: Yes, but marinating helps tenderize the meat and infuse flavor. If you don’t have time to marinate, you can cook the steak without it, but it may be slightly tougher.
Q: What if I overcook my flank steak?
A: Overcooked flank steak will become tough and dry. Use a meat thermometer to ensure you cook it to the desired doneness.
Q: How can I store leftover flank steak?
A: Store leftover flank steak in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
