The Ultimate Guide to Pan Frying Flank Steak Medium Rare: Achieve Steakhouse-Quality Results at Home
What To Know
- Reduce the heat to medium and continue cooking the steak for 5-7 minutes per side, or until a meat thermometer inserted into the thickest part registers 130-135°F for medium-rare.
- Marinating the steak in a flavorful marinade for at least 30 minutes helps break down the tough fibers and make the meat more tender.
- Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Pan-frying flank steak to medium-rare is a culinary art that requires precision and attention to detail. This comprehensive guide will provide you with step-by-step instructions, tips, and tricks to achieve a mouthwatering, juicy steak that’s cooked to perfection.
Choosing the Right Flank Steak
The first step to pan-frying a medium-rare flank steak is choosing the right cut. Look for a flank steak that is at least 1-inch thick with a deep red color and minimal marbling.
Marinating the Steak
Marinating the flank steak in a flavorful marinade helps tenderize the meat and enhance its flavor. Here’s a simple marinade recipe:
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
Combine all the ingredients in a bowl and whisk until well blended. Place the steak in the marinade, cover it, and refrigerate for at least 30 minutes, or up to overnight.
Seasoning the Steak
Before pan-frying, season the flank steak generously with salt and black pepper. This will help enhance the natural flavors of the meat.
Heating the Pan
Use a heavy-bottomed skillet or griddle to heat the oil over medium-high heat. The pan should be hot enough to sear the steak quickly, creating a flavorful crust.
Pan-Frying the Steak
1. Sear the Steak: Place the seasoned steak in the hot pan and cook for 2-3 minutes per side, or until a golden-brown crust forms.
2. Reduce Heat: Reduce the heat to medium and continue cooking the steak for 5-7 minutes per side, or until a meat thermometer inserted into the thickest part registers 130-135°F for medium-rare.
3. Rest the Steak: Remove the steak from the pan and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the flank steak thinly against the grain to enhance tenderness. Serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple salad.
Tips for Perfect Pan-Fried Flank Steak
- Use a sharp knife to slice the steak thinly.
- Don’t overcrowd the pan when searing the steak.
- Cook the steak to the desired internal temperature using a meat thermometer.
- Let the steak rest before slicing to allow the juices to redistribute.
- Serve the steak immediately for maximum flavor and juiciness.
Final Note: Elevate Your Steak Game
Pan-frying flank steak to medium-rare is a skill that will impress your friends and family. By following these step-by-step instructions, you can create a restaurant-quality steak in the comfort of your own home. Enjoy the delicious results!
Questions You May Have
Q: What is the best way to tenderize flank steak?
A: Marinating the steak in a flavorful marinade for at least 30 minutes helps break down the tough fibers and make the meat more tender.
Q: How do I know when the steak is cooked to medium-rare?
A: Use a meat thermometer to check the internal temperature of the steak. When it reaches 130-135°F, it is cooked to medium-rare.
Q: Why is it important to let the steak rest before slicing it?
A: Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.