How Long To Cook Flank Steak On Stove

ByLily

Flank steak cooks fast on the stove, and timing depends on thickness and your preferred doneness. Most people ask how long to cook flank steak on stove because it is a thin cut that can go from juicy to tough in just a minute or two. The short answer is 4 to 6 minutes per side for medium rare on a hot cast iron pan. But that number shifts based on how thick your steak is and how hot your burner runs.

This guide breaks down exact times, temperatures, and a simple step by step method. You will also learn how to slice it so every bite stays tender.

How Long To Cook Flank Steak On Stove

Flank steak is usually 1 to 1.5 inches thick. That thickness controls everything. Here are the base times for a hot pan over medium high heat.

  • Rare (120 to 125 F): 3 to 4 minutes per side
  • Medium rare (130 to 135 F): 4 to 5 minutes per side
  • Medium (140 to 145 F): 5 to 6 minutes per side
  • Medium well (150 to 155 F): 6 to 7 minutes per side
  • Well done (160 F and up): 8 to 9 minutes per side

These times assume you preheat the pan for 3 to 4 minutes. A cold pan will add several minutes and steam the meat instead of searing it.

Why Thickness Changes The Cooking Time

A 1 inch flank steak cooks faster then a 1.5 inch one. If your steak is on the thin side, start checking at 3 minutes per side. If it is thick, give it 5 to 6 minutes per side before you check.

Use a meat thermometer. It is the only reliable way to know doneness. Insert it into the thickest part, away from fat and bone.

Pan Temperature And Heat Level

You want a screaming hot pan. Medium high works for most stoves. If your burner runs weak, use high heat. If it runs very hot, stay at medium.

A drop of water should sizzle and vanish in one second. That tells you the pan is ready.

Step By Step Stove Method For Flank Steak

Follow these steps for a consistent result every time.

  1. Take the steak out of the fridge 20 to 30 minutes before cooking. Room temperature meat cooks more evenly.
  2. Pat it completely dry with paper towels. Wet meat will not brown.
  3. Season both sides with salt and pepper. Be generous.
  4. Heat a cast iron or heavy skillet over medium high for 3 to 4 minutes.
  5. Add 1 tablespoon of high smoke point oil, like canola or avocado.
  6. Lay the steak in the pan away from you. It should sizzle loud.
  7. Do not move it. Let it sear for 4 to 5 minutes.
  8. Flip once with tongs. Cook another 4 to 5 minutes for medium rare.
  9. Add a knob of butter and a smashed garlic clove in the last minute if you like. Spoon the melted butter over the steak.
  10. Move the steak to a cutting board. Rest it for 5 to 10 minutes.

Resting is not optional. It lets the juices settle so they stay in the meat instead of running onto the board.

How To Tell Doneness Without A Thermometer

Press the steak with your finger. Compare it to the palm of your hand.

  • Rare feels like the fleshy base of your thumb when the hand is open.
  • Medium rare feels like that same spot when you touch your thumb to your index finger.
  • Medium feels like thumb to middle finger.
  • Well done feels firm, like thumb to pinky.

This trick takes practice. A thermometer is still better.

Common Mistakes That Make Flank Steak Tough

Flank steak is lean and full of long muscle fibers. A few errors will ruin it fast.

  • Overcooking past medium. It dries out quick.
  • Slicing with the grain. This makes it chewy.
  • Skipping the rest. Juices escape and the meat feels dry.
  • Crowding the pan. Steam builds up and you lose the crust.
  • Using low heat. You need high heat for a good sear.

How To Slice Flank Steak Correctly

Look at the lines running across the meat. Those are the grain. Cut across them at a slight angle, not along them. Slice thin pieces, about 1/4 inch thick.

If you cut with the grain, each piece will be stringy and hard to chew. Against the grain, it turns tender.

Resting And Serving Tips

Let the steak rest 5 to 10 minutes under foil. Then slice against the grain. Serve it with simple sides like roasted potatoes, rice, or a green salad.

Leftovers keep in the fridge for 3 to 4 days. Slice them cold and add to sandwiches or salads. Reheating can toughen the meat, so eat it cold when you can.

Quick Recap On Timing

For a 1 inch flank steak on a hot stove, cook 4 to 5 minutes per side for medium rare. For a thicker cut, add 1 to 2 minutes per side. Always check with a thermometer and always slice against the grain. With these numbers, you will get a tender, juicy steak every time.

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