The truth about flank steak: cooking time’s impact on tenderness revealed
What To Know
- While cooking flank steak for longer periods does not necessarily make it more tender, following the tips outlined in this article will help you achieve a deliciously tender and flavorful steak.
- By cooking the steak quickly at a high temperature, slicing it against the grain, and resting it before serving, you can enjoy a perfectly cooked flank steak every time.
- You can tenderize flank steak by marinating it in an acidic marinade, cooking it quickly at a high temperature, and slicing it against the grain.
The question of whether flank steak gets more tender the longer you cook it has been a subject of debate among culinary enthusiasts for ages. This lean and flavorful cut of beef is known for its tough texture, leading many to believe that prolonged cooking would soften it. But does this common assumption hold true? Let’s delve into the science behind this culinary myth and uncover the optimal cooking time for a tender and juicy flank steak.
The Science of Tenderness
Tenderness in meat is primarily determined by the amount of connective tissue present. Connective tissue is a tough, fibrous protein that holds muscle fibers together. When meat is cooked, the connective tissue breaks down, resulting in a more tender texture.
Flank Steak: A Tough Cut
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It is known for its leanness and intense flavor, but it also tends to be quite tough due to its high connective tissue content.
The Impact of Cooking Time
Contrary to popular belief, cooking flank steak for longer periods does not necessarily make it more tender. In fact, overcooking can actually toughen the meat. This is because prolonged exposure to heat can cause the muscle fibers to contract and squeeze out the juices, resulting in a dry and chewy texture.
Optimal Cooking Time
For optimal tenderness, flank steak should be cooked quickly and at a high temperature. This helps to sear the surface of the meat, locking in the juices and preventing it from drying out. The ideal internal temperature for medium-rare flank steak is between 130-135 degrees Fahrenheit (54-57 degrees Celsius).
Cooking Methods
There are several cooking methods that are well-suited for flank steak, including:
- Grilling: Grill the steak over high heat for 5-7 minutes per side, or until the desired internal temperature is reached.
- Pan-searing: Heat a cast-iron skillet over high heat. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Then, reduce the heat and cook for an additional 5-7 minutes per side.
- Roasting: Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Roast the steak for 15-20 minutes, or until the desired internal temperature is reached.
Slicing Against the Grain
Once the steak is cooked, it is crucial to slice it against the grain. This means cutting perpendicular to the muscle fibers, which helps to break them down and make the meat more tender.
Marinating and Seasoning
Marinating flank steak in a flavorful marinade can also help to tenderize it. Marinades containing acidic ingredients, such as lemon juice or vinegar, can help to break down the connective tissue. Additionally, seasoning the steak with salt and pepper before cooking enhances its flavor.
Resting the Steak
After cooking, it is important to let the steak rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Recommendations: Cooking Flank Steak for Tenderness
While cooking flank steak for longer periods does not necessarily make it more tender, following the tips outlined in this article will help you achieve a deliciously tender and flavorful steak. By cooking the steak quickly at a high temperature, slicing it against the grain, and resting it before serving, you can enjoy a perfectly cooked flank steak every time.
Questions You May Have
Q: Why is flank steak tough?
A: Flank steak is a tough cut due to its high connective tissue content.
Q: How can I tenderize flank steak?
A: You can tenderize flank steak by marinating it in an acidic marinade, cooking it quickly at a high temperature, and slicing it against the grain.
Q: What is the ideal internal temperature for medium-rare flank steak?
A: The ideal internal temperature for medium-rare flank steak is between 130-135 degrees Fahrenheit (54-57 degrees Celsius).
Q: How long should I rest flank steak before slicing?
A: You should rest flank steak for 5-10 minutes before slicing.
Q: What are some good cooking methods for flank steak?
A: Some good cooking methods for flank steak include grilling, pan-searing, and roasting.