What To Know
- The key to tender flank steak lies in using a cooking method that breaks down the connective tissue without overcooking the meat.
- Use a meat thermometer to ensure that the steak reaches an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare, which is considered the optimal level of doneness for flank steak.
- While cooking flank steak for longer periods does not guarantee tenderness, understanding the science of meat tenderness and employing the right cooking techniques can yield a flavorful and succulent steak.
The question of “does flank steak get more tender the longer you cook it” has sparked countless debates among culinary enthusiasts. Flank steak, known for its leanness and tough texture, has often been subjected to extended cooking times in an attempt to achieve tenderness. However, is this approach truly effective?
Understanding Flank Steak
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It is characterized by its relatively low fat content and a pronounced grain. Due to its leanness, flank steak tends to be tough and chewy when cooked improperly.
The Science of Tenderness
The tenderness of meat is determined by several factors, including the amount of connective tissue and the degree to which it has been broken down. Connective tissue, primarily composed of collagen, provides structural support to the muscle fibers. When cooked, collagen undergoes a transformation, becoming gelatinous and softening the meat.
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 have the opposite effect, causing the meat to become dry and tough.
The Optimal Cooking Method
The key to tender flank steak lies in using a cooking method that breaks down the connective tissue without overcooking the meat. Grilling, searing, or pan-frying are all suitable options, as they quickly sear the surface of the steak, creating a flavorful crust while leaving the interior juicy and tender.
Marinating and Seasoning
Marinating flank steak in acidic liquids, such as vinegar or citrus juice, can help break down the connective tissue and enhance flavor. Seasoning the steak with salt and pepper before cooking also contributes to its tenderness.
Cooking to the Right Temperature
Cooking flank steak to the proper internal temperature is crucial for achieving tenderness. Use a meat thermometer to ensure that the steak reaches an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare, which is considered the optimal level of doneness for flank steak.
Slicing Against the Grain
Once cooked, slicing the flank steak against the grain helps break down the muscle fibers further, resulting in more tender bites.
Summary: The Art of Flank Steak Tenderness
While cooking flank steak for longer periods does not guarantee tenderness, understanding the science of meat tenderness and employing the right cooking techniques can yield a flavorful and succulent steak. Remember to marinate, season, cook to the proper temperature, and slice against the grain to unlock the full potential of this lean and versatile cut.
Information You Need to Know
Q: Why does flank steak get tough when overcooked?
A: Overcooking causes the collagen in the meat to become too stiff, resulting in a dry and tough texture.
Q: What is the best way to marinate flank steak?
A: Marinate the steak in acidic liquids, such as vinegar or citrus juice, for at least 4 hours or overnight.
Q: Can I cook flank steak in a slow cooker?
A: Yes, but be careful not to overcook it. Cook on low for 6-8 hours, or until the steak reaches the desired tenderness.
Q: What are some good side dishes for flank steak?
A: Grilled vegetables, roasted potatoes, or a fresh salad are all excellent accompaniments to flank steak.
Q: Can I freeze flank steak?
A: Yes, flank steak can be frozen for up to 6 months. Thaw completely before cooking.
