Do you love indulging in juicy steak that’s packed with flavor and super tender? If yes, reverse seared flank steak is worth trying. Cooking it might seem intimidating, but it’s pretty simple once you get the hang of it.
The preparation method for reverse seared flank steak is very different from the traditional searing technique, where you sear the steak over high heat first and then cook it in the oven. This excellent method will let you cook your steak to your desired doneness, giving you an even pink center without burning the outside.
Detailed Discussion on Reverse Seared Flank Steak
Here’s how to make the perfect reverse seared flank steak:
Step 1: Preparing the Flank Steak
For the best results, you’ll need to choose a high-quality flank steak that’s at least one inch thick. Have the steak sit at room temperature and season it with salt, pepper, and any other herbs that you prefer.
Step 2: Slow Roasting the Steak
Slow roasting is the key to the perfect texture of a reverse-seared steak. Firstly, preheat your oven to 250°F, place the seasoned steak on the rack of a baking sheet, and insert a meat thermometer in the thickest part of the steak.
Next, cook the steak in the oven until the internal temperature reaches 130°F for medium-rare cooked steak. The cooking process usually takes about 30-40 minutes depending on the thickness of your steak.
Step 3: High Heat Searing
After the steak is slow-cooked, let it rest for about 10-15 minutes to allow the juices to settle before you sear it. Then, preheat a cast-iron to high heat with vegetable oil, and once it’s hot, sear both sides of the steak for about 1-2 minutes until you achieve your desired crust and color.
Concluding Thoughts on Reverse Seared Flank Steak
The reverse seared flank steak cooking method is an excellent technique to get the perfect steak every time. Reverse searing produces a beautiful crust on the outside of your meat while evenly cooking it on the inside. The slow-roasting process with low heat ensures that the meat remains tender and juicy.
FAQs About Reverse Seared Flank Steak
1. Does Flank Steak Take Long To Cook?
Flank steak usually takes about 15 to 20 minutes depending on the thickness of the cut. However, when slow-roasting using the reverse searing method, it may take up to 40 minutes.
2. Can I Use A Different Cut of Steak Instead of Flank Steak?
Yes. Although reverse seared flank steak is the most popular choice, you can use other steak cuts, such as ribeye or sirloin.
3. Should I Rest the Steak Before Searing?
Yes, it’s advisable to let the steak rest for a few minutes before searing. This will help the steak retain its juices and make the searing process more efficient.
Reverse seared flank steak might seem intimidating, but once you master the technique, you will never cook steak any other way. This method allows you to cook the steak evenly throughout and get a delicious seared crust on the outside. Use this technique and treat yourself to the most delicious and tender steak every time.
