Pan-fried flank steak – how to cook it perfectly pink and juicy.
Flank steak is one of those cuts that really delivers – tender, juicy and full of flavour, if you cook it right. Here is my very simple method for pan-frying a flank steak so you get a beautifully pink, juicy result – whether you use a classic flank steak or a luxury version such as Wagyu.
The trick is to use a searing hot pan and plenty of clarified butter, so you get a good crust without overcooking the meat. I give my flank steak about 3 minutes on each side, and depending on the thickness you can give it an extra minute on each side over a lower heat.
Remember that the meat is often thicker at one end – which actually gives a rather nice effect, where you get both medium rare and medium in the same piece of meat.
Always take the meat out of the fridge in good time – ideally 30 minutes before cooking – and let it rest for 8-10 minutes after cooking, so the juices stay in the meat and you get the most tender result. Finish with flaky sea salt and freshly ground pepper, and you have a piece of meat that tastes like it came from a restaurant – just at home in your own kitchen.
Pan-fried flank steak
Ingredients
- 1 kg flank steak
- Clarified butter
- Salt and, if you like, freshly ground pepper
Method
- Take the meat out of the fridge in good time, ideally 30 minutes before cooking.
- Trim the meat of any sinew.
- Heat a frying pan over a high heat. Melt a generous knob of clarified butter in it and let it foam up well.
- Fry the meat for about 3 minutes on each side, still over a high heat, so you get a good crust.
- Turn the heat down and give the meat 1 more minute on each side.
- Set the meat aside on a chopping board and let it rest for 8-10 minutes before slicing it – across the grain.
- Serve with flaky sea salt and, if you like, freshly ground pepper on top.
Nutrition
Premium
