How Long To Cook Flank Steak In Oven

ByLily

Understanding oven timing for flank steak means factoring in thickness, doneness preference, and whether you sear it first. Most cooks want to know exactly how long to cook flank steak in oven, and the honest answer is 12 to 18 minutes at 400°F for a 1-inch thick piece. That range shifts based on how you like your meat and how your oven actually runs.

Flank steak is lean, fibrous, and fairly thin. That combination means it cooks fast and can dry out just as fast. The good news is that a hot oven gives you a reliable result once you know the numbers.

How Long To Cook Flank Steak In Oven

Here is the baseline timing for a flank steak that is about 1 inch thick, cooked at 400°F. These times assume you let the meat sit at room temperature for 20 to 30 minutes before cooking.

  • Rare (120-125°F internal): 10 to 12 minutes
  • Medium rare (130-135°F): 12 to 14 minutes
  • Medium (140-145°F internal): 14 to 16 minutes
  • Medium well (150-155°F): 16 to 18 minutes
  • Well done (160°F+): 18 to 22 minutes

These times work for a steak cooked straight in the oven. If you sear it in a skillet first, cut the oven time by about 3 to 5 minutes.

Why Thickness Changes Everything

A flank steak is rarely a perfect 1 inch all over. One end is often thicker than the other. That is normal.

For every extra 1/4 inch of thickness, add roughly 2 to 3 minutes to the cook time. For a thinner steak around 3/4 inch, subtract 2 to 3 minutes. A instant-read thermometer takes the guesswork out of this.

Oven Temperature Matters Too

Most recipes call for 400°F to 425°F. A hotter oven gives you better browning on the outside, but it also shortens the window before the meat overcooks.

  • 400°F: the safest all-around choice for even cooking
  • 425°F: faster cook, better crust, less margin for error
  • 350°F: slower and more forgiving, add 5 to 8 minutes

If your oven runs hot or cold, trust the thermometer over the clock every time.

Step-By-Step Oven Method For Flank Steak

Follow these steps for a consistent result. This method works for a plain roasted flank steak or one with a dry rub.

  1. Take the steak out of the fridge 20 to 30 minutes before cooking.
  2. Pat it dry with paper towels. Moisture steams the meat instead of roasting it.
  3. Season both sides with salt, pepper, and any rub you like.
  4. Preheat the oven to 400°F and place a rack in the middle position.
  5. Set the steak on a wire rack over a rimmed baking sheet. This lets heat move around it evenly.
  6. Roast for 12 minutes, then check the internal temperature.
  7. Continue cooking in 2-minute increments until you hit your target temp, pulling it 5°F early.
  8. Rest the steak on a cutting board for 10 minutes before slicing.

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

Should You Sear First?

Searing before roasting gives you a deeper crust and more flavor. It also changes your timing.

Heat a cast iron skillet over high heat with a little oil. Sear the steak for 2 minutes per side. Then move the pan to the oven, or transfer the steak to a baking sheet. Reduce the oven time to 8 to 12 minutes depending on doneness.

If you skip the sear, you can broil the steak for the last 2 minutes to get some color on top.

How To Tell When Flank Steak Is Done

Do not rely on color alone. Flank steak can look pink even when it is past medium. Use a meat thermometer inserted into the thickest part, away from any fat.

  • Pull at 125°F for rare after resting
  • Pull at 130°F for medium rare after resting
  • Pull at 140°F for medium after resting

The temperature will rise another 5°F while the steak rests. Plan for that carryover heat.

Common Mistakes To Avoid

These are the errors that ruin flank steak most often.

  • Cooking it cold straight from the fridge, which throws off your timing
  • Leaving it in the oven too long because you skipped the thermometer
  • Slicing it with the grain, which makes it chewy
  • Cutting it before it rests, which loses all the juice

Always slice flank steak against the grain. Look for the lines running across the meat and cut perpendicular to them. Thin slices at a slight angle work best.

Quick Tips For Better Results

Keep these in mind the next time you cook flank steak in the oven.

  • A wire rack beats a flat baking sheet for even cooking
  • Let the oven fully preheat before the steak goes in
  • Use a dry rub with a little sugar for better browning
  • Leftovers stay good in the fridge for 3 to 4 days
  • Reheat leftovers gently or eat them cold in salads

Flank steak is one of the fastest cuts you can roast. Once you know your oven and your preferred doneness, the timing becomes second nature. Start with 12 minutes at 400°F, check the temp, and adjust from there. A good thermometer and a sharp knife are the only tools you really need.

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