Broiling flank steak: the ultimate guide to high vs. low

Broiling, a versatile cooking technique, allows you to achieve tender and flavorful steaks in minutes. However, when it comes to flank steak, the question of whether to broil it on high or low heat sparks a culinary debate. In this comprehensive guide, we delve into the intricacies of broiling flank steak, exploring the advantages and disadvantages of both high and low heat settings.

High Heat Broiling: Searing for a Crispy Crust

Broiling flank steak on high heat, typically between 500°F to 550°F, offers several benefits:

• Rapid Searing: High heat quickly sears the steak’s exterior, creating a crispy and flavorful crust that locks in juices.
• Reduced Cooking Time: The intense heat cooks the steak rapidly, reducing the overall cooking time and preventing it from becoming tough.
• Enhanced Maillard Reaction: The high temperature promotes the Maillard reaction, which produces the rich brown color and savory flavors characteristic of broiled meats.

Low Heat Broiling: Gentle Cooking for Tenderness

Broiling flank steak on low heat, around 350°F to 400°F, provides a different culinary experience:

• Gradual Cooking: The lower heat cooks the steak more slowly, allowing it to retain more of its natural juices and resulting in a more tender texture.
• Even Cooking: Low heat ensures that the steak cooks evenly throughout, reducing the risk of overcooking or undercooking.
• Reduced Splattering: Lower heat produces less splatter, making it a safer and cleaner cooking method.

Broiling on High vs. Low: The Decisive Factors

The choice between high and low heat for broiling flank steak depends on the desired outcome:

• Crispy and Flavorful Crust: High heat is preferred if you prioritize a crispy crust and intense flavors.
• Tender and Juicy Texture: Low heat is recommended for those seeking a more tender and juicy steak.
• Cooking Time: High heat reduces cooking time, while low heat requires a longer cooking duration.
• Safety and Convenience: Low heat is safer and less likely to cause splatter.

Step-by-Step Broiling Instructions

High Heat Broiling:

1. Preheat broiler to 500°F.
2. Season steak with salt and pepper.
3. Place steak on a broiler pan lined with aluminum foil.
4. Broil for 5-7 minutes per side, or until desired doneness.

Low Heat Broiling:

1. Preheat broiler to 350°F.
2. Season steak with salt and pepper.
3. Place steak on a broiler pan lined with aluminum foil.
4. Broil for 10-12 minutes per side, or until desired doneness.

Broiling Times for Flank Steak

The following table provides approximate broiling times for flank steak based on thickness and desired doneness:

Tips for Perfect Broiled Flank Steak

• Use a meat thermometer: Ensure accurate doneness by inserting a meat thermometer into the thickest part of the steak.
• Rest the steak: Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
• Slice against the grain: Cutting the steak against the grain will make it more tender and easier to chew.
• Season generously: Season the steak liberally with salt and pepper to enhance its flavor.
• Don’t overcrowd the pan: Broiling multiple steaks at once can result in uneven cooking.

The Bottom Line: The Art of Broiling Flank Steak

Whether you choose high heat for a crispy crust or low heat for a tender texture, broiling flank steak is a culinary art that requires precision and attention to detail. By understanding the nuances of both methods, you can master the technique and create mouthwatering steaks that will impress your family and friends.

Frequently Asked Questions

Q: How do I prevent my flank steak from drying out?
A: Broiling on low heat or using a marinade can help prevent the steak from drying out.

Q: What is the best way to marinate flank steak?
A: Marinate the steak for at least 30 minutes in a mixture of olive oil, soy sauce, garlic, and herbs.

Q: Can I broil flank steak without a broiler pan?
A: Yes, you can broil the steak directly on the oven rack, but it may not cook as evenly.