How to Cook Flank Steak
How to Cook Flank Steak 🥩 is a easy American recipe that serves 2. 800 calories per serving. Recipe by Gracekellyanneats on YouTube.
Prep: 10 min | Cook: 9 min | Total: 29 min
Cost: $24.60 total, $12.30 per serving
Ingredients
- 2 lb Flank Steak (trimmed, room temperature)
- 1 tsp Kosher Salt (for seasoning both sides)
- 1 tsp Freshly Cracked Black Pepper (coarse grind preferred)
- 2 tbsp Beef Tallow (rendered, solid at room temperature)
- 1 tbsp Grass‑Fed Butter (unsalted, cut into small pieces)
Instructions
Preheat Skillet
Place the cast iron skillet on the stove over medium‑high heat and let it heat for 3‑4 minutes until a drop of water sizzles and evaporates instantly.
Time: PT3M
Season the Steak
Pat the flank steak dry with paper towels. Sprinkle 1 tsp kosher salt and 1 tsp freshly cracked black pepper evenly on both sides.
Time: PT2M
Add Beef Tallow
Add 2 tbsp beef tallow to the hot skillet; swirl to coat the bottom and let it melt completely.
Time: PT1M
First Sear
Lay the steak in the skillet away from you, press down gently with tongs to ensure full contact, and set a timer for 4 minutes. Do NOT move the steak during this time.
Time: PT4M
Flip and Second Sear
Using tongs, flip the steak and cook the other side for another 4 minutes.
Time: PT4M
Add Butter and Baste
Add 1 tbsp grass‑fed butter to the pan. As it melts, tilt the pan and spoon the butter over the steak continuously for about 1 minute.
Time: PT1M
Rest the Steak
Transfer the steak to a cutting board, loosely cover with foil, and let it rest for 5 minutes before slicing.
Time: PT5M
Slice and Serve
Slice the flank steak thinly against the grain and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 80 g
- Carbohydrates
- 0 g
- Fat
- 50 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten-Free, Whole30
Allergens: Dairy
Ingredient Substitutions
- Instead of Flank Steak: Skirt steak, Flat iron steak
- Instead of Kosher Salt: Sea salt, Table salt (use less)
- Instead of Freshly Cracked Black Pepper: White pepper, Pepper blend
- Instead of Beef Tallow: Clarified butter (ghee), High‑smoke‑point oil (avocado, grapeseed)
- Instead of Grass‑Fed Butter: Regular unsalted butter, Ghee
Equipment Needed
- Cast Iron Skillet
- Tongs
- Meat Thermometer (optional)
- Spoon or Basting Brush
- Cutting Board and Sharp Knife
Critical Steps — Do Not Skip
- Press the steak down when first placed in the skillet to ensure full contact.
- Maintain a strict 4‑minute timer per side for proper sear.
- Flip only once to develop an even crust.
- Baste with butter at the end for flavor and finish.
Chef Tips from the Video
- Trim any excess silver skin from the flank steak for a cleaner bite.
- Let the steak sit uncovered in the fridge for 15‑20 minutes before cooking to dry the surface.
- Slice the steak thinly at a 45‑degree angle against the grain for maximum tenderness.
Troubleshooting
Steak sticks to the pan and tears when I try to flip it.
Make sure the pan is fully pre‑heated and the tallow is shimmering before adding the steak. Let the first side sear undisturbed for the full 4 minutes; the crust will release naturally.
The steak is overcooked on the outside but still rare inside.
Reduce the heat slightly after the first minute to prevent excessive browning, and use a meat thermometer to monitor internal temperature.
Butter burns and creates smoke.
Add the butter at the very end, after the sear is complete, and baste quickly. Keep the heat on medium‑high, not max.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑safe film and freeze for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak up to 30 minutes before cooking; keep uncovered in the fridge.
- Render beef tallow ahead of time and store in a small jar for quick use.
- You can pre‑heat the skillet while the steak rests at room temperature.
Frequently Asked Questions
What is the cultural significance and history of flank steak in American cuisine?
Flank steak has long been a staple in American barbecue and Tex‑Mex cooking, prized for its flavor and affordability. Historically, it was a cut used by ranchers and working families, later popularized in dishes like fajitas and London broil.
What regional variations of flank steak exist within United States cuisine?
In the Southwest, flank steak is marinated and grilled for fajitas; in the Midwest, it’s often marinated and broiled as London broil; on the West Coast, chefs sear it in a hot cast‑iron pan and finish with butter, as shown in this recipe.
How is flank steak traditionally served in American barbecue culture?
Traditionally, flank steak is sliced thin against the grain and served with chimichurri, salsa, or a simple herb‑butter sauce, often alongside grilled vegetables or potatoes.
What occasions or celebrations is flank steak commonly associated with in the United States?
Flank steak is popular for weekend family meals, backyard barbecues, and casual dinner parties because it cooks quickly and can feed a crowd when sliced thinly.
What authentic traditional ingredients are used for a classic American seared flank steak?
The classic preparation uses simple seasonings—kosher salt and freshly cracked black pepper—paired with a high‑smoke‑point fat such as beef tallow or clarified butter, and finished with a knob of butter for richness.
What other American dishes pair well with this cast‑iron seared flank steak?
Serve it alongside roasted potatoes, grilled corn, a crisp green salad, or a tangy coleslaw for a balanced meal that highlights the steak’s flavor.
What makes this cast‑iron seared flank steak special in American steak cooking?
The use of beef tallow gives a deep, beefy flavor and a high smoke point, while the final butter baste adds a luxurious mouthfeel. The quick 4‑minute per side sear creates a caramelized crust without overcooking the interior.
What are the most common mistakes to avoid when making cast‑iron seared flank steak?
Common errors include adding the steak to a cold pan, moving the steak before a crust forms, using too much oil that causes smoking, and neglecting to rest the meat after cooking. Following the timed sear and resting steps prevents these issues.
How do I know when the flank steak is done cooking using this method?
For medium‑rare, aim for an internal temperature of 130‑135°F (54‑57°C). If you don’t have a thermometer, the steak should feel firm but still have a slight give when pressed, and the exterior should be a deep brown crust.
What does the YouTube channel Gracekellyanneats specialize in?
Gracekellyanneats focuses on straightforward, high‑flavor home cooking videos that often feature quick, protein‑centric meals, practical seasoning techniques, and honest commentary on everyday kitchen tools.
How does the YouTube channel Gracekellyanneats' approach to American steak cooking differ from other cooking channels?
Gracekellyanneats emphasizes minimal seasoning, the use of animal‑based fats like beef tallow, and real‑time cooking timers, offering a no‑frills, results‑driven style that contrasts with more elaborate, sauce‑heavy steak tutorials on other channels.
Last updated: August 18, 2026
