Sizzling secret: the ultimate guide to what temp flank steak is done
What To Know
- As the steak cooks, the proteins break down, resulting in a more tender texture.
- Cut the steak against the grain to break down the tough fibers for a more tender texture.
- Rare steak will be soft to the touch, medium-rare will have a slight resistance, medium will be firm but slightly springy, and so on.
Flank steak, a lean and flavorful cut, is a popular choice for grilling, roasting, or pan-searing. Achieving the perfect doneness is crucial to unlocking its full potential. So, what temp is flank steak done?
The optimal internal temperature for flank steak depends on your desired level of doneness:
- Rare: 125°F (52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-well: 140-145°F (60-63°C)
- Well-done: 145°F (63°C) and above
Why Temperature Matters
Cooking flank steak to the proper temperature ensures:
- Tenderness: As the steak cooks, the proteins break down, resulting in a more tender texture.
- Flavor: The meat’s natural flavors intensify and develop with increased cooking time.
- Safety: Cooking to an internal temperature of 145°F or higher kills harmful bacteria.
How to Measure Internal Temperature
To accurately measure the internal temperature of flank steak, use a meat thermometer:
1. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat.
2. Hold the thermometer still until it displays a stable reading.
3. Remove the thermometer and check the temperature against the desired doneness level.
Cooking Methods and Temperature Ranges
Grilling:
- Rare: 125°F, 2-3 minutes per side
- Medium-rare: 130-135°F, 3-4 minutes per side
Roasting:
- Rare: 125°F, 20-25 minutes
- Medium-rare: 130-135°F, 25-30 minutes
Pan-searing:
- Rare: 125°F, 3-4 minutes per side
- Medium-rare: 130-135°F, 4-5 minutes per side
Resting the Steak
After cooking, let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful experience.
Tips for Perfect Flank Steak
- Marinate: Marinate the steak for at least 30 minutes to enhance flavor and tenderness.
- Slice against the grain: Cut the steak against the grain to break down the tough fibers for a more tender texture.
- Don’t overcook: Overcooking will result in a tough and dry steak.
- Serve immediately: Enjoy the steak while it’s hot to savor its full flavor and tenderness.
The Perfect Match: Sauces and Sides
Flank steak pairs beautifully with various sauces and sides:
- Sauces: Chimichurri, salsa verde, or a simple steak sauce
- Sides: Grilled vegetables, mashed potatoes, or a fresh salad
Answers to Your Questions
1. Can I use a digital or analog meat thermometer?
Both digital and analog meat thermometers are suitable for measuring the internal temperature of flank steak.
2. What if I don’t have a meat thermometer?
If you don’t have a meat thermometer, you can use the touch test to estimate doneness. Rare steak will be soft to the touch, medium-rare will have a slight resistance, medium will be firm but slightly springy, and so on.
3. Can I cook flank steak in the oven?
Yes, you can cook flank steak in the oven. Preheat the oven to 400°F (200°C) and roast for 15-20 minutes for rare steak, 20-25 minutes for medium-rare, and so on.
4. How long should I marinate flank steak?
Marinating flank steak for at least 30 minutes is recommended, but you can marinate it overnight for even more flavor.
5. What are some good marinades for flank steak?
Good marinades for flank steak include a mixture of olive oil, garlic, herbs, spices, and citrus juice.