Cast iron flank steak is a hearty, flavorful cut of meat that is an absolute joy to cook and eat due to its delicious beefy flavour–when cooked properly on a sizzling cast iron skillet–It develops an unbeatable crispy sear on the outside while remaining juicy and tender inside.
Cooking flank steak in a cast iron pan allows the meat to shine as the heavy pan gets screaming hot and sears the surface of the steak, developing that quintessential crust. The steak takes on lovely brown crispy bits while the interior stays nice and rosy so you can develop that sear evenly across the surface.
In this recipe, I will guide you through the perfect cast iron flank steak step-by-step as we’ll cover everything from the best ingredients to use to the special equipment and tools you’ll need. You’ll also learn handy tips and tricks from an experienced chef to take your flank steak to the next level.
Cast Iron Flank Steak
Equipment
- Cast iron skillet or grill pan
- Metal tongs
- Instant-read thermometer
- Paper towels
- Aluminum foil
Ingredients
- 1.5 lbs flank steak, patted dry
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1 sprig of fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 shallot, minced (optional)
Video
Notes
Procedure For Making Cast Iron Flank Steak
- Take the flank steak out of the fridge, pat it completely dry with paper towels, and let it sit at room temperature for 30 minutes to cook more evenly.
- Meanwhile, prep the garlic & rosemary, mince the garlic, pick the rosemary leaves off the stem, and roughly chop the leaves.
- Season both sides of the steak with salt & pepper, and use 1/2 tsp each as a guide.
- Set up the cast iron skillet over high heat until very hot, at least 10 minutes.
- Add 1 tbsp olive oil and 1 tbsp butter to the pan. When the butter has melted, add the steak and let it sear undisturbed for 2 minutes.
- Flip the steak and sear the other side for two more minutes to reduce heat to medium using tongs, and hold the steak vertically on its side and the edges for another minute per side.
- Add the garlic, rosemary, and shallots (if using) to the pan. Let them become fragrant while basting the steak with the butter and oil, around 1 minute.
- Remove the steak from the skillet and rest on a cutting tent loosely with foil for 10 minutes to allow the juices to distribute evenly.
- Check the doneness by slicing into the thickest part of the steak. For medium-rare, it should read 135°F on a thermometer. The centre should be bright pink.
- Slice the steak against the grain into thin pieces. Serve immediately with the pan juices drizzled over the top. Enjoy!
Tips and Tricks
- Pat the steak very dry before seasoning. Moisture on the surface hinders browning and will make that gorgeous crust soggy. Paper towels work great for drying.
- Use a hot skillet and don’t be overcrowded. It would help if you had high heat to develop that flavorful sear. Cook in batches if needed so the pan stays hot.
- Resist the urge to flip and move the steak constantly! Let it sear undisturbed before flipping to build up those lovely crusty bits.
- Baste the steak as it cooks with the pan juices. Tilt the pan and use a spoon to ladle the butter and oil over the steak to add flavour.
- Rest the steak before slicing. As hard as it is, letting it relax off heat allows the juices to reabsorb for a tender, juicy interior, as 10 minutes is perfect.
- Slice against the grain to cut through the meat fibres for the most tender, melt-in-your-mouth bite.
Conclusion
Cast iron flank steak delivers sizzling hot, crispy seared flavour to your dinner table–Follow the step-by-step instructions in this recipe. You’ll execute perfect steakhouse quality results at home.
Mastering the cast iron cooking method makes the flavours of flank steak shine. I hope you found these tips, tricks, and recipe details helpful. Now get cooking and enjoy your delicious cast iron flank steak! Let me know how it turns out. Enhance your Cast Iron Flank Steak with our rich and velvety Truffle Cream Sauce for an unparalleled dining experience.
