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.


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.


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


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


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


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


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

Ryan Szulc
House and Home June 2015
Food Styling by Sasha Seymour