Cast Iron Flank Steak

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

• Cast iron skillet

Method

1. Pat the steak completely dry. Salt both sides generously. Let it sit at room temperature 20 to 30 minutes.
2. Heat the cast iron on high 5 to 7 minutes, until smoking.
3. Oil the steak, not the pan. Lay it away from you. Do not move it. Let the crust form. Flip once only.
4. 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.
5. 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.