Flank Steak Reverse Sear: Master the Technique

When it comes to cooking flank steak, reverse sear is a method that has gained popularity among chefs and home cooks alike for its ability to evenly cook steak to perfection. This technique involves two main steps: slow roasting the steak at a low temperature and then searing it on high heat to achieve a flavorful crust. Here’s how to master the reverse sear method for a juicy, tender flank steak.

The Basics of Flank Steak Reverse Sear

The first step in the reverse sear process is to season your flank steak. Use a generous amount of salt and pepper to enhance the natural flavors of the meat. You can also add other seasonings or a marinade for extra flavor.

Preheat your oven to a low temperature, usually between 200-275°F (93-135°C). Place the seasoned steak on a rack over a baking sheet, and insert a meat thermometer into the thickest part of the steak.

Cook the steak in the oven until it’s about 10-15°F (5-8°C) below your desired final temperature. This allows for carryover cooking during the searing phase. For a medium-rare flank steak, remove it from the oven when it reaches an internal temperature of 115-120°F (46-49°C).

Preparing for the Sear

Once the steak has reached the desired temperature in the oven, let it rest while you preheat a cast iron skillet or heavy-duty pan over high heat. Pat the steak dry to ensure a beautiful sear.

Add oil with a high smoke point, such as canola or grapeseed oil, to the skillet. When the oil begins to shimmer, it’s hot enough to start searing.

Searing Your Flank Steak to Perfection

Place the steak in the skillet and sear it for about 1-2 minutes on each side. You’re aiming for a dark, rich crust to form. If desired, add butter, garlic, and fresh herbs in the last minute of searing to baste the steak, infusing it with additional flavors.

After searing, transfer the steak to a cutting board and let it rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every bite is succulent and flavorful.

Slicing and Serving

To serve, slice the flank steak against the grain. This means cutting perpendicular to the muscle fibers, which helps to make the steak more tender.

Pair your perfectly cooked flank steak with sides like roasted vegetables, mashed potatoes, or a fresh salad to complete the meal.

The reverse sear method may take a bit more time, but the end result is a flank steak that’s cooked evenly from edge to edge, with a deliciously crisp exterior.