How to cook juicy, tender cast-iron skillet flank steak seasoned and seared that tastes as if a top chef cooked it for you. You’ll never want to cook it any other way!

Have you ever wondered how to cook tender pieces of flank steak? This delicious recipe will have you eating restaurant-tasting steak.

I really wanted steak and fries, and I’ve cooked with flank steak before on the grill. I know how tender it can be if you cut against the grain in thin strips.

This makes for a great campfire meal too. If you’re looking for more grill

Ingredients for Cast-Iron Skillet Flank Steak

Flank Steak
Worcestershire Sauce
Seasoned Salt
Black Pepper
Thyme
Olive Oil

This is the smaller of my two cast-iron skillets. If you have a larger one, I am sure you could fit all 4 pieces of steak in at once.

What temperature should flank steak be?

Flank steak is really best at a rare (125-130 degrees Fahrenheit) to medium-rare (130-135 degrees Fahrenheit) temperature.

If the steak reaches medium temperature (140-145 degrees Fahrenheit) it begins to get dry and tough.

What part of the cow does flank steak come from?

Flank steak comes from the cow’s abdominal muscles and is known to be a tough but lean cut of beef with a thick grain.

How do you make flank steak tender?

Follow these steps below to learn how to cut flank steak and marinate it so it’s not tough.

Marinating flank steak is one of the best ways to tenderize this cut of beef. It helps break down the muscle fibers and collagen.
Another way to tenderize the beef is by making small cuts in the beef’s fibers before cooking it. In this recipe, I cut ⅛" diagonal slices into the top of the steak, about ¼" deep.

How you cut the beef after it cooks is important too.

Cutting against the grain and breaking apart the fibers is important. This way, as you take each bite of beef, you are chewing with the grain, and it pulls apart easily.

How to Cook Flank Steak on the Stove

Once your steak is cut down to size and marinated, remove it from the refrigerator to come to room temperature.
While it does, heat your cast-iron skillet over medium-high heat. We want it hot enough before the steak touches the pan so it can brown nicely. Add a tablespoon of olive oil to the pan once it’s hot, and place the steak in the pan.
Cook for 2-3 minutes on each side until browned.
Wrap the steak in foil and allow it to rest for 5 minutes. This gets it to a medium-rare temperature.

I’ve found, and many would agree, that medium-rare is what you want for a flank steak. If you let it go to a medium temperature, flank steak in particular gets very tough and chewy.

To aim for medium-rare, look to get 130-135 degrees Fahrenheit with a meat thermometer.

Keep in mind the internal temperature will still rise slightly after we remove it from the pan and it rests in foil.

What is flank steak good for?