Flank steak, a flavorful and versatile cut of beef, is a favorite among grilling enthusiasts and home cooks alike. Its robust taste and relatively affordable price point make it a popular choice for everything from fajitas to steak salads. However, achieving the perfect level of doneness, particularly medium-well, requires precision. This comprehensive guide will delve into the ideal internal temperature for medium-well flank steak, factors influencing cooking time, essential techniques for ensuring even cooking, and tips for a delicious, tender result.
Understanding Doneness and Internal Temperatures
Achieving the desired doneness in any steak, including flank steak, hinges on understanding internal temperature. The internal temperature directly correlates to the degree of protein denaturation and moisture loss, which ultimately determine the texture and juiciness of the meat. Medium-well represents a specific point on this spectrum, a balance between retaining some moisture and achieving a firmer texture.
The Importance of Accurate Temperature Measurement
Relying solely on cooking time is a recipe for inconsistent results. Factors such as the steak’s thickness, starting temperature, and the heat of your grill or pan can drastically alter the cooking time required to reach a specific level of doneness. A reliable instant-read thermometer is your best friend in achieving consistent, perfect medium-well flank steak every time.
Defining Medium-Well Doneness
Medium-well is characterized by a mostly brown center with just a hint of pink. This level of doneness appeals to those who prefer a firmer texture and less red color than medium or medium-rare. It strikes a balance between retaining some moisture and ensuring the steak is thoroughly cooked.
The Ideal Internal Temperature for Medium-Well Flank Steak
For a medium-well flank steak, the target internal temperature is 150-155°F (65-68°C). This range ensures the steak is cooked through with a slight hint of pink, offering a balance of tenderness and firmness.
Why the Temperature Range Matters
The temperature range provides a small window for error and accounts for carryover cooking. Carryover cooking refers to the continued increase in internal temperature even after the steak is removed from the heat. This is due to the residual heat transferring from the outer layers to the center of the steak. Removing the steak from the heat at the lower end of the range (150°F) allows for carryover cooking to bring it up to the desired 155°F, preventing overcooking.
How to Check the Internal Temperature
Insert an instant-read thermometer into the thickest part of the flank steak, avoiding any fat or bone. Ensure the thermometer is inserted at least half an inch into the meat for an accurate reading. Take multiple readings from different spots to confirm consistency.
Factors Influencing Cooking Time
Several factors influence how long it takes to cook a flank steak to medium-well. Understanding these factors allows you to adjust your cooking approach for optimal results.
Steak Thickness
The thickness of the flank steak is a primary determinant of cooking time. Thicker steaks require longer cooking times to reach the desired internal temperature. A thinner steak will cook much faster and is more prone to overcooking if not carefully monitored.
Starting Temperature of the Steak
Bringing the flank steak to room temperature before cooking can significantly impact cooking time and evenness. Allowing the steak to sit at room temperature for about 30 minutes helps it cook more evenly because the center is not starting from a very cold temperature. This reduces the likelihood of having a well-done exterior and a rare center.
Cooking Method
The cooking method employed significantly affects cooking time. Grilling, pan-searing, and broiling all impart different heat intensities and cooking speeds. Grilling over high heat cooks the steak quickly, while pan-searing provides consistent contact heat. Broiling offers intense, direct heat from above.
Equipment Used
The type of grill or pan used also influences cooking time. A cast-iron skillet retains heat exceptionally well, resulting in a faster sear. A gas grill may have hot spots, requiring more frequent rotation of the steak for even cooking.
Techniques for Even Cooking
Achieving evenly cooked flank steak is crucial for a satisfying eating experience. Uneven cooking can result in some parts being overcooked and dry while others remain undercooked.
Proper Preparation: Trimming and Scoring
Before cooking, trim any excess fat from the flank steak. Scoring the surface of the steak in a crosshatch pattern can also help to tenderize it and promote even cooking. This involves making shallow cuts across the grain of the meat, without cutting all the way through.
Marinating for Flavor and Tenderness
Marinating flank steak not only adds flavor but also helps to tenderize the meat. Marinades typically contain an acidic ingredient (such as vinegar or lemon juice), oil, and seasonings. Marinating for at least 30 minutes, or up to several hours, can significantly improve the tenderness and juiciness of the steak.
High Heat Searing
Searing the flank steak over high heat creates a flavorful crust and helps to seal in the juices. This can be achieved by grilling over direct heat or pan-searing in a hot skillet with oil. Ensure the surface of the steak is dry before searing to achieve optimal browning.
Consistent Heat Distribution
Ensure your grill or pan is evenly heated before adding the flank steak. On a grill, preheat all burners to high heat. In a pan, allow the pan to heat up completely before adding oil and the steak. This helps to ensure consistent cooking across the entire surface of the steak.
Proper Resting Period
Resting the flank steak after cooking is essential for retaining its juices. Allow the steak to rest for at least 5-10 minutes before slicing. During this time, the juices redistribute throughout the meat, resulting in a more tender and flavorful result. Cover loosely with foil to keep warm.
Tips for a Delicious Medium-Well Flank Steak
Beyond temperature and technique, several additional tips can elevate your medium-well flank steak from good to extraordinary.
Choosing Quality Flank Steak
Start with a high-quality flank steak. Look for a steak with good marbling (flecks of fat within the muscle), which contributes to flavor and tenderness. Choose a steak that is uniform in thickness for even cooking.
Seasoning Generously
Season the flank steak generously with salt and pepper before cooking. Salt not only enhances the flavor but also helps to draw out moisture from the surface, promoting better browning. Consider adding other seasonings, such as garlic powder, onion powder, or paprika, for extra flavor.
Don’t Overcrowd the Pan
When pan-searing, avoid overcrowding the pan. Overcrowding lowers the temperature of the pan, hindering the searing process and resulting in a steamed steak rather than a seared one. Cook the steak in batches if necessary.
Slicing Against the Grain
Flank steak is known for its pronounced grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew. Identify the direction of the grain and slice the steak perpendicular to it.
Serving Suggestions
Flank steak is incredibly versatile and can be served in a variety of ways. It is excellent in fajitas, steak salads, stir-fries, or simply served as a main course with your favorite sides. Consider topping it with a flavorful sauce, such as chimichurri or salsa verde.
Troubleshooting Common Issues
Even with careful attention to detail, things can sometimes go wrong. Here are some common issues and how to address them.
Steak is Overcooked
If the steak is overcooked, it will be dry and tough. Unfortunately, there is no way to fully reverse this. However, you can try slicing it very thinly and serving it with a moist sauce to help compensate for the dryness. Be more vigilant with the thermometer next time.
Steak is Undercooked
If the steak is undercooked, you can simply return it to the grill or pan and continue cooking until it reaches the desired internal temperature. Use your thermometer to monitor the progress closely.
Uneven Cooking
If the steak is unevenly cooked, try moving it to a cooler part of the grill or pan to allow the thicker areas to catch up. You can also tent it with foil to help retain heat and promote even cooking.
Tough Steak
Toughness in flank steak can be caused by overcooking, improper slicing, or insufficient marinating. Ensure you are not overcooking the steak, slice it against the grain, and consider marinating it for a longer period of time.
Conclusion: Mastering the Art of Medium-Well Flank Steak
Achieving the perfect medium-well flank steak is a combination of understanding internal temperatures, employing proper cooking techniques, and paying attention to detail. By following the guidelines outlined in this comprehensive guide, you can consistently cook delicious, tender, and flavorful flank steak that is sure to impress. Remember to invest in a reliable instant-read thermometer, practice your searing skills, and always slice against the grain for the best possible results. Enjoy!
What internal temperature signifies medium-well doneness for flank steak?
For a flank steak cooked to medium-well, the ideal internal temperature should register between 150-155°F (65-68°C). This range ensures the steak is mostly cooked through with just a hint of pink remaining in the center. Using a reliable meat thermometer is crucial for achieving consistent results and preventing overcooking, which can make the flank steak tough.
Remember that the temperature will continue to rise slightly after you remove the steak from the heat, a phenomenon known as carryover cooking. Therefore, it’s best to pull the flank steak from the grill or pan when it’s about 5°F below your target temperature (around 145-150°F) and let it rest for 5-10 minutes before slicing. This allows the temperature to equalize throughout the steak, resulting in a more evenly cooked and tender final product.
How can I accurately check the internal temperature of my flank steak?
Using a reliable meat thermometer is essential for achieving the desired level of doneness. Insert the thermometer into the thickest part of the flank steak, ensuring it doesn’t touch any bone or fat, as this can give an inaccurate reading. Digital thermometers are generally faster and more accurate than analog ones, providing a quicker temperature reading.
To be absolutely certain, check the temperature in multiple spots within the thickest part of the steak. If you are using an instant-read thermometer, wait until the temperature stabilizes before removing it. If you’re using a leave-in thermometer, you can monitor the temperature throughout the cooking process without opening the grill or oven repeatedly. This helps to maintain a consistent cooking environment.
What factors can influence the cooking time of flank steak to medium-well?
Several factors can influence how long it takes to cook a flank steak to medium-well. These include the thickness of the steak, the temperature of your cooking surface (grill, pan, or oven), and whether the steak was brought to room temperature before cooking. A thicker steak will naturally require more cooking time than a thinner one. A higher cooking temperature will generally reduce cooking time.
Another key factor is starting temperature. If your steak is cold from the refrigerator, it will take longer to reach the desired internal temperature. Allowing the flank steak to sit at room temperature for about 30 minutes before cooking helps it cook more evenly. It is always better to use a thermometer to ensure accurate doneness rather than relying solely on cooking time estimates.
Is it safe to eat flank steak cooked to medium-well?
Yes, flank steak cooked to an internal temperature of 150-155°F (65-68°C), which corresponds to medium-well, is generally considered safe to eat. This temperature is sufficient to kill most harmful bacteria that may be present. However, it’s important to ensure that the steak is cooked evenly throughout to minimize any potential risks.
Always purchase flank steak from a reputable source and store it properly before cooking. Washing the steak before cooking isn’t recommended, as it can spread bacteria. Instead, focus on cooking the steak to the correct internal temperature and using clean utensils and cutting boards to prevent cross-contamination. Use a reliable meat thermometer to confirm the temperature and ensure food safety.
What happens if I overcook flank steak beyond medium-well?
If you overcook flank steak beyond the medium-well stage, it will become increasingly tough and dry. This is because the muscle fibers tighten and expel moisture as the internal temperature rises above the recommended range. The protein structures in the steak become more rigid, resulting in a less pleasant eating experience.
While a slight overcooking might only result in a minor loss of tenderness, cooking it well-done (above 160°F) significantly increases the risk of a dry, chewy texture. To avoid this, closely monitor the internal temperature using a meat thermometer and remove the steak from the heat source as soon as it reaches the desired range (150-155°F). Letting it rest properly after cooking will also help to retain some moisture.
How does resting the flank steak affect the final result?
Resting the flank steak after cooking is a crucial step that significantly impacts the final tenderness and juiciness of the meat. During cooking, the muscle fibers contract, squeezing out moisture. Resting allows the fibers to relax and reabsorb some of that moisture back into the steak.
The recommended resting time for a flank steak is typically 5-10 minutes. During this time, tent the steak loosely with foil to keep it warm without steaming it. This allows the internal temperature to equalize throughout the steak, resulting in a more evenly cooked and flavorful result. Skipping the resting period can lead to a significant loss of juices when you slice the steak, resulting in a drier and less flavorful eating experience.
What is the best way to slice a flank steak cooked to medium-well?
The most important factor when slicing flank steak, regardless of doneness, is to cut against the grain. The “grain” refers to the direction in which the muscle fibers run. Identifying the grain and slicing perpendicular to it shortens these fibers, making the steak significantly more tender and easier to chew.
Before slicing, allow the flank steak to rest for the recommended time. Use a sharp knife to make clean, even slices. Slice the steak at a slight angle for a more visually appealing presentation. Slicing with the grain will result in long, tough strands of meat that are difficult to chew, negating the efforts you’ve made to cook it to the perfect medium-well doneness.