How To Cook The Perfect Steak

Rib eyes and T-bones might be the stars of the steakhouse, but the humble flank is the ideal cut for summertime entertaining. Lean, juicy and inexpensive, it’s great for feeding a crowd, and your choice of marinade will let you go in almost any flavor direction — think French, Argentine and even Thai. Convinced? Here’s everything you need to know to perfect your grilling game.

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1. Score both sides of a 1 to 1 1⁄2 lb. flank steak in a diamond pattern. Each cut should be about 1⁄4″ deep and 1 1⁄2″ apart.

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2. Mix your marinade. The combination of oil and seasonings tenderizes the meat and amps up the flavor.

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3. Put the steak and marinade into a covered dish or sealed freezer bag and pop into the fridge for at least 4 hours.

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4. Grill on an oiled barbecue grate over high heat (about 500ºF) for three to four minutes per side, or until medium rare.

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5. Rest for 10 minutes to let the temperature drop slightly, which makes for a juicier steak.

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6. Slice against the grain into thin 1/8″-thick pieces.

Try our juicy steak recipes:

The Classic Steak

Sugar-Cured Flank Steak

Chai Tea-Smoked Flank Steak

Photographer:
Ryan Szulc
Source:
House and Home June 2015
Stylist:
Food Styling by Sasha Seymour
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