A Juicy Pan-Seared Steak
Few foods elicit such conflicting feels of bravado and insecurity as the humble steak. But cooking it is an uncomplicated affair, I promise you. Especially with thin-ish cuts like flank steak!
The humble flank steak is a relatively inexpensive cut with a reputation for being tough. This is due to its long muscle fibers, which contract and dry out when overcooked. We’ll avoid that, however, that by cooking it to a perfect, juicy medium-rare. Flank steak is also known for its rich beefy flavor, due to the nice marbling of fat throughout. That is truly what makes it one of my favorite cuts to cook.
If you can’t find a flank steak, you can substitute a skirt, flatiron, or hanger steak. All of these steaks have similar properties.
A side note on buying beef: not all steaks are made the same. if it’s within your budget, opt for a grass-fed, pasture-raised cow. I consider steak a decadent treat, and there’s no better way to honor the cow than by making sure it lived a good life.
Got your raw hunk o’ cow? Now let’s sear.
heavy-bottomed skillet cast iron or stainless steel are ideal
canola oil or other high-heat resistant oil like sunflower oil
flank steak 1 pound
freshly ground black pepper
Lesson Gallery... Yum yum.
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