Flank steak, known for its lean texture and robust flavor, is a fantastic choice for a weeknight meal. Cooking it in a cast iron skillet delivers an unparalleled sear, locking in juices and resulting in a beautifully tender and flavorful steak. This comprehensive guide will walk you through the process, ensuring your next flank steak is a culinary triumph.
Why Cook Flank Steak in Cast Iron?
Cast iron's exceptional heat retention is key to achieving that perfect sear. The even heat distribution ensures the steak cooks consistently, preventing hot spots that can lead to uneven browning and overcooking. Plus, the natural seasoning on a well-maintained cast iron skillet adds another layer of flavor to your steak.
How to Prepare Flank Steak for Cast Iron Cooking
Choosing the Right 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 even cooking.
Marinating (Optional but Recommended): Marinating your flank steak for at least 30 minutes, or ideally overnight, significantly enhances its flavor and tenderness. A simple marinade of olive oil, soy sauce, garlic, and your favorite herbs and spices works wonders.
Patting it Dry: Before searing, pat the steak completely dry with paper towels. This helps achieve a superior crust by ensuring even browning.
Cooking Flank Steak in Cast Iron: A Step-by-Step Guide
-
Preheat the Pan: Place your cast iron skillet over medium-high heat. Let it heat up thoroughly – about 5-7 minutes – until a drop of water evaporates instantly when added to the surface.
-
Add Oil: Add a high-smoke-point oil, like canola or grapeseed oil, to the hot pan. A thin layer is sufficient.
-
Sear the Steak: Once the oil shimmers, carefully place the flank steak in the pan. Sear for 3-4 minutes per side, undisturbed, to create a beautiful crust. Avoid moving the steak around too much during this process.
-
Reduce Heat and Continue Cooking: Reduce the heat to medium and continue cooking, flipping occasionally, until the steak reaches 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 pan and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
-
Slice Against the Grain: Slice the steak thinly against the grain (the direction the muscle fibers run) for maximum tenderness.
How Long Does it Take to Cook Flank Steak in a Cast Iron Skillet?
The cooking time depends on the thickness of your steak and your desired level of doneness. A 1-inch thick steak will typically take 8-12 minutes, while a thicker steak may require longer. Always use a meat thermometer to ensure accuracy.
What Temperature Should I Cook Flank Steak in a Cast Iron Skillet?
Start with medium-high heat for searing to develop a beautiful crust. Then, reduce the heat to medium to continue cooking the steak to your desired doneness.
How Do I Know When Flank Steak is Done?
The best way to determine doneness is by using a meat thermometer. Refer to the temperature guidelines above for accurate results. You can also check the color of the juices that run out when you press gently. Rare will be bright red, Medium-rare will be slightly red, and so on.
Tips for the Perfect Cast Iron Flank Steak
- Don't overcrowd the pan: If cooking multiple steaks, do it in batches to ensure proper searing.
- Use tongs, not a fork: Forking the steak pierces it and causes juices to escape.
- Season generously: Don't be shy with salt and pepper, and feel free to experiment with other spices.
- Rest is crucial: Allowing the steak to rest is essential for optimal tenderness and flavor.
By following these steps and tips, you'll be well on your way to creating a delicious and perfectly cooked flank steak in your cast iron skillet. Enjoy!
