Discover the secrets: how to pan fry flank steak medium rare with confidence
What To Know
- Cook the steak for 3-4 minutes per side, or until a thermometer inserted into the thickest part of the steak reads 135°F (57°C) for medium-rare.
- Once the steak is cooked to your desired doneness, remove it from the pan and let it rest on a cutting board for 5-10 minutes.
- Pounding the steak with a meat mallet or the back of a heavy knife is an effective way to tenderize it.
Indulge in the tantalizing flavors of pan-fried flank steak cooked to a delectable medium-rare perfection. This comprehensive guide will empower you with the culinary knowledge and techniques to create an unforgettable steak-eating experience in the comfort of your own kitchen. Whether you’re a seasoned grillmaster or a novice cook, follow these step-by-step instructions to achieve a succulent, juicy, and perfectly cooked flank steak.
Selecting the Perfect Flank Steak
The foundation of a great pan-fried steak lies in choosing the right cut of meat. Look for a flank steak that is well-marbled with a deep red color. Avoid steaks that are too thin or have excessive fat. A flank steak weighing between 1 and 1.5 pounds is ideal for pan-frying.
Preparing the Flank Steak
Once you have your flank steak, it’s time to prepare it for cooking. Use a sharp knife to remove any excess fat or silver skin from the steak. Then, use a meat mallet or the back of a heavy knife to gently pound the steak, tenderizing it and ensuring even cooking.
Seasoning the Steak
Generously season the steak with salt and pepper on both sides. For an extra burst of flavor, you can also add your favorite herbs and spices, such as garlic powder, onion powder, or paprika. Allow the steak to rest at room temperature for 30 minutes before cooking. This will help the steak come to an even temperature and cook more evenly.
Heating the Pan
Use a heavy-bottomed skillet or cast-iron pan for pan-frying your steak. Heat the pan over medium-high heat until it is very hot but not smoking. Add a drizzle of oil to the pan, just enough to coat the bottom.
Pan-Frying the Steak
Carefully place the seasoned steak in the hot pan. Do not overcrowd the pan, as this will prevent the steak from searing properly. Cook the steak for 3-4 minutes per side, or until a thermometer inserted into the thickest part of the steak reads 135°F (57°C) for medium-rare.
Resting the Steak
Once the steak is cooked to your desired doneness, remove it from the pan and let it rest on a cutting board for 5-10 minutes. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy cut.
Slicing and Serving
Slice the steak thinly against the grain. Arrange the slices on a plate and drizzle with your favorite sauce or marinade. Serve immediately with your desired sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips for Pan-Frying Flank Steak Medium Rare
- Use a high-quality flank steak with good marbling.
- Season the steak generously with salt and pepper.
- Allow the steak to come to room temperature before cooking.
- Heat the pan very hot before adding the steak.
- Do not overcrowd the pan.
- Cook the steak for 3-4 minutes per side for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Troubleshooting
- My steak is too tough. The steak may have been overcooked or not tenderized properly.
- My steak is too dry. The steak may have been cooked at too high a heat or not rested properly.
- My steak is not cooked evenly. The steak may have been too thick or the pan was not hot enough.
The Bottom Line: Elevate Your Culinary Skills
Mastering the art of pan-frying flank steak medium rare is a culinary accomplishment that will impress your family and friends. By following the techniques outlined in this guide, you can create a succulent, flavorful, and perfectly cooked steak that will tantalize your taste buds. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will elevate your cooking skills to new heights.
Frequently Discussed Topics
Q: What is the best way to tenderize flank steak before cooking?
A: Pounding the steak with a meat mallet or the back of a heavy knife is an effective way to tenderize it.
Q: How long should I cook flank steak for medium-rare?
A: Cook the steak for 3-4 minutes per side for medium-rare.
Q: What is the ideal internal temperature for medium-rare flank steak?
A: The internal temperature should be 135°F (57°C) for medium-rare.
Q: Can I use a different cut of steak for this recipe?
A: Yes, you can use other cuts of steak, such as skirt steak or hanger steak, but the cooking time may vary.
Q: What are some good sides to serve with pan-fried flank steak?
A: Mashed potatoes, roasted vegetables, and fresh salads are all excellent sides to complement the steak.