Flank steak, a cut of beef known for its bold flavor and chewy texture, can be a bit tricky to cook. One of the most common questions that arise when cooking flank steak is what temperature it should be cooked to. In this article, we will delve into the world of flank steak and explore the ideal temperature for cooking it to perfection.
Understanding Flank Steak
Before we dive into the temperature aspect, it’s essential to understand the characteristics of flank steak. Flank steak is a lean cut of beef, taken from the abdominal muscles of the cow. It’s a relatively thin cut, which makes it prone to overcooking. Flank steak is also known for its robust flavor, which is often enhanced by marinating or seasoning.
The Importance of Temperature
Temperature plays a crucial role in cooking flank steak. If the steak is undercooked, it can be tough and chewy, while overcooking can make it dry and flavorless. The ideal temperature for cooking flank steak depends on the level of doneness desired. Here are the recommended internal temperatures for flank steak:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
It’s essential to note that the temperature of the steak will continue to rise after it’s removed from the heat, a phenomenon known as “carryover cooking.” This means that the steak should be removed from the heat when it reaches an internal temperature that’s 5°F (3°C) lower than the desired temperature.
Cooking Methods and Temperature
The cooking method used can also impact the ideal temperature for flank steak. Here are some common cooking methods and the recommended temperatures:
Grilling
Grilling is a popular method for cooking flank steak, as it allows for a nice char on the outside while keeping the inside juicy. When grilling flank steak, it’s essential to preheat the grill to high heat (around 450°F or 232°C). The steak should be cooked for 3-5 minutes per side, or until it reaches the desired internal temperature.
Temperature Guidelines for Grilled Flank Steak
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 120°F – 125°F (49°C – 52°C) |
| Medium-rare | 125°F – 130°F (52°C – 54°C) |
| Medium | 130°F – 135°F (54°C – 57°C) |
Pan-Sealing
Pan-sealing is another popular method for cooking flank steak. This method involves cooking the steak in a hot skillet with a small amount of oil. When pan-sealing flank steak, it’s essential to preheat the skillet to high heat (around 400°F or 204°C). The steak should be cooked for 2-3 minutes per side, or until it reaches the desired internal temperature.
Temperature Guidelines for Pan-Sealed Flank Steak
| Level of Doneness | Internal Temperature |
| — | — |
| Rare | 115°F – 120°F (46°C – 49°C) |
| Medium-rare | 120°F – 125°F (49°C – 52°C) |
| Medium | 125°F – 130°F (52°C – 54°C) |
Measuring Temperature
Measuring the internal temperature of flank steak is crucial to achieving the perfect level of doneness. Here are some methods for measuring temperature:
Meat Thermometer
A meat thermometer is the most accurate way to measure the internal temperature of flank steak. There are two types of meat thermometers: digital and analog. Digital thermometers are more accurate and provide a quicker reading.
Touch Test
The touch test is a method for measuring the internal temperature of flank steak without a thermometer. This method involves touching the steak to determine its level of doneness. Here’s how to perform the touch test:
- Rare: The steak should feel soft and squishy to the touch.
- Medium-rare: The steak should feel firm, but still yielding to the touch.
- Medium: The steak should feel springy to the touch.
- Medium-well: The steak should feel firm and springy to the touch.
- Well-done: The steak should feel hard and dry to the touch.
Conclusion
Cooking flank steak to the perfect temperature can be a bit tricky, but with the right techniques and tools, it’s achievable. By understanding the characteristics of flank steak, the importance of temperature, and the different cooking methods, you can achieve a delicious and tender flank steak. Remember to always use a meat thermometer to ensure the perfect internal temperature, and don’t be afraid to experiment with different cooking methods and temperatures to find your perfect level of doneness.
Additional Tips for Cooking Flank Steak
- Always let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Slice the steak against the grain to ensure tenderness.
- Use a marinade or seasoning to enhance the flavor of the steak.
- Don’t overcrowd the grill or skillet, as this can lower the temperature and affect the cooking time.
- Use a cast-iron or stainless steel skillet, as these retain heat well and can achieve a nice sear on the steak.
By following these tips and guidelines, you’ll be well on your way to cooking the perfect flank steak. Happy cooking!
What is the ideal internal temperature for flank steak?
The ideal internal temperature for flank steak is between 130°F (54°C) and 135°F (57°C) for medium-rare, 140°F (60°C) to 145°F (63°C) for medium, and 150°F (66°C) to 155°F (68°C) for medium-well or well-done. It’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature.
It’s also important to note that the internal temperature of the steak will continue to rise after it’s removed from the heat, a phenomenon known as “carryover cooking.” This means that the steak may reach its final internal temperature 5-10 minutes after it’s been removed from the heat source.
How do I achieve the perfect temperature for flank steak?
To achieve the perfect temperature for flank steak, it’s crucial to cook it to the right internal temperature. You can do this by using a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
In addition to using a thermometer, you can also use the finger test to check the doneness of the steak. For medium-rare, the steak should feel soft and squishy, while for medium, it should feel firm but still yielding to pressure. For medium-well or well-done, the steak should feel hard and springy.
What happens if I overcook my flank steak?
If you overcook your flank steak, it can become tough and dry. This is because the heat causes the proteins in the meat to contract and tighten, making it more difficult to chew. Overcooking can also cause the steak to lose its natural juices, resulting in a less flavorful dish.
To avoid overcooking your flank steak, it’s essential to keep an eye on the internal temperature and remove it from the heat source as soon as it reaches the desired temperature. You can also use a timer to ensure that the steak doesn’t cook for too long.
Can I cook flank steak to different temperatures for different people?
Yes, you can cook flank steak to different temperatures for different people. If you’re cooking for a group, you can cook the steak to different internal temperatures to accommodate different preferences. For example, you can cook some steaks to medium-rare and others to medium or well-done.
To cook flank steak to different temperatures, you can use a thermometer to check the internal temperature of each steak. You can also use the finger test to check the doneness of each steak. This way, you can ensure that each person gets their steak cooked to their liking.
How do I store leftover flank steak?
To store leftover flank steak, it’s essential to cool it to room temperature within two hours of cooking. You can then wrap the steak tightly in plastic wrap or aluminum foil and refrigerate it for up to three days. You can also freeze the steak for up to three months.
When reheating leftover flank steak, it’s essential to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat the steak in the oven, on the stovetop, or in the microwave.
Can I cook flank steak in advance?
Yes, you can cook flank steak in advance. In fact, cooking the steak in advance can help to make it more tender and flavorful. To cook flank steak in advance, you can cook it to the desired internal temperature, then let it rest for 10-15 minutes before slicing it thinly against the grain.
You can then refrigerate or freeze the cooked steak for later use. When you’re ready to serve, you can reheat the steak to an internal temperature of at least 165°F (74°C) to ensure food safety.
What are some common mistakes to avoid when cooking flank steak?
One common mistake to avoid when cooking flank steak is overcooking it. This can cause the steak to become tough and dry. Another mistake is not letting the steak rest for long enough before slicing it. This can cause the juices to run out of the steak, resulting in a less flavorful dish.
To avoid these mistakes, it’s essential to use a thermometer to check the internal temperature of the steak and to let it rest for 10-15 minutes before slicing it. You should also slice the steak thinly against the grain to ensure that it’s tender and easy to chew.