Flank steak
Coarse grain and lots of flavour; do not take it past medium.
Rare
Medium rare
Medium
Well done
No submissions yet — be the first!
Rest time
Cooking helper: how long to go?
Check the core temperature of your flank steak now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Flank steak
Flank steak comes from the abdominal wall and has a strikingly coarse, long grain. It is a hard-working muscle, which gives it plenty of flavour but also makes it tough if you handle it wrong.
With flank, cooking temperature matters more than on most other cuts. The fibres are thick and contract strongly when heated; above roughly 58 degrees you notice it immediately in the bite. That is why almost every cook stops at medium, and often stays at medium rare.
Cook it short and very hot. Flank is relatively thin, so long exposure to moderate heat takes the middle well past done before a crust forms. A screaming hot pan or a direct grill works better than an oven.
The most important part comes after cooking: always slice across the grain, and thin. On flank that grain is clearly visible to the naked eye. Slice along the fibres and you get long chewy strands, however carefully you cooked it.
Tips
-
Most voted
Snijd hem altijd haaks op de draad, anders blijft hij taai hoe goed je ook gegaard hebt.
Add your own core temperatures
Log in to add your own temperatures, rest time or tips, and to vote.
Log in