Flank steak, about 1 to 1½ inches thick, salted and seared in a smoking-hot cast iron skillet. Oil the steak, not the pan. Flip once. Slice against the grain.
Ingredients
- 1 flank steak, about 1 to 1½ inches thick
- Salt
- Oil for the steak
Equipment
- Paper towels
- Cast iron skillet
- Tongs
- Instant-read thermometer
- Knife and cutting board
Method
- Pat the steak completely dry. Salt both sides generously. Let it sit at room temperature 20 to 30 minutes.
- Heat the cast iron on high 5 to 7 minutes, until smoking.
- Oil the steak, not the pan. Lay it away from you. Do not move it. Let the crust form. Flip once only.
- Medium-rare (130–135°F internal): first side 3 to 4 minutes, second side 2 to 3 minutes. Well done (160°F+): first side 5 to 6 minutes, second side 4 to 5 minutes.
- Rest 5 to 10 minutes. Cut thin slices against the grain at a 45° angle.
Notes
- Times assume the steak is at room temperature and about 1 to 1½ inches thick. Adjust for thickness.
- Cutting with the grain makes flank steak chewy regardless of doneness.
- Oil on the steak, not the pan, keeps the smoke down.