Craving a restaurant-quality steak that will make your taste buds dance and your dinner guests swoon? Look no further than this mouth-watering Pan Seared Flank Steak recipe that transforms a simple cut of meat into a culinary masterpiece! In just 25 minutes, you'll create a perfectly seared, juicy steak that rivals any high-end steakhouse dish - and the best part? You'll do it right in your own kitchen with minimal ingredients and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
Instructions
- Remove the flank steak from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature. This ensures even cooking and more tender meat.
- Pat the steak dry thoroughly with paper towels to remove excess moisture. Moisture prevents proper searing and browning.
- Season both sides of the steak generously with salt and freshly ground black pepper. Press the seasoning into the meat to help it adhere.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add olive oil and ensure the pan is very hot before adding the steak.
- Place the steak in the hot pan and let it sear without moving for 4-5 minutes. This creates a perfect golden-brown crust.
- Add minced garlic and chopped rosemary to the pan during the last minute of searing for additional flavor.
- Flip the steak and cook the other side for an additional 3-4 minutes for medium-rare doneness. Adjust time based on thickness and desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steak from pan and let it rest on a cutting board for 10 minutes. This allows juices to redistribute, ensuring a moist and tender result.
- Slice the steak against the grain at a 45-degree angle to maximize tenderness. Serve immediately.
Tips
- • The secret to an incredible pan-seared flank steak lies in three critical steps: temperature, dryness, and heat. Always let your steak come to room temperature before cooking, thoroughly pat it dry to ensure a perfect sear, and use a scorching hot pan.• Don't rush the searing process. Letting the steak sit undisturbed in the hot pan creates that irresistible golden-brown crust that locks in flavor and creates a stunning presentation.• A meat thermometer is your best friend. It takes the guesswork out of achieving your perfect doneness, whether you prefer rare, medium-rare, or medium.• Resting the steak after cooking is non-negotiable. Those 10 minutes allow the juices to redistribute, ensuring each slice is incredibly tender and moist.• Always slice against the grain at a 45-degree angle. This technique breaks down the muscle fibers, guaranteeing a melt-in-your-mouth texture that will have everyone asking for your secret.
Nutrition Facts
Calories: 250kcal
Carbohydrates: g
Protein: 26g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
