How to Cook a Flank Steak

Flank steak is a flavorful cut that's perfect for grilling, pan-searing, or using a Steakhouse-style method. In this guide, you'll discover the best ways to cook flank steak to tender, juicy perfection. Learn how to marinate, cook, and slice it properly to enhance its bold beef flavor and make it the star of any meal.

5 Ways to Cook Flank Steak 

Flank steak is one of the most versatile cuts of beef, and knowing how to cook it well opens up a world of delicious possibilities. Whether you're aiming for a classic grilled char, a Steakhouse-style crust, or the precision of sous vide, these five expert-approved methods will help you master the art of cooking flank steak at home. Each one brings out the bold, beefy flavor of this lean cut—and when done right, results in a tender, juicy steak that slices beautifully and tastes even better.

1. Steakhouse Method 

A great indoor option that combines stovetop searing with oven roasting for consistent results.

How to cook flank steak in the oven:

1. Season - Heat a heavy skillet over medium-high heat until hot. Add a light coat of vegetable oil to the skillet. Season the flank steaks with salt and pepper.
2. Sear - The flank steak is large. If the whole steak won't fit in the skillet, cut into smaller, even sized steaks. Place steaks in hot skillet and sear for 4 minutes, turning once. If  steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Cook - Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Remove from oven when preferred internal temperature is reached. See chart below for suggested temperatures.
4. Rest - Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.
   
   

Pro Tip: Use a meat thermometer and pull the steak 5°F below your target doneness—the oven and resting period will finish the job without overcooking. 

2. Pan Searing

This is a fast, no-fuss method ideal for weeknight dinners.

How to cook flank steak on the stovetop:

1. Season - Heat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. The flank steak is large. If the whole steak won't fit in the skillet, cut into smaller, even sized steaks. Season all sides of the steak with salt and pepper.
2. Sear - Place flank steak in skillet and sear 4 to 5 minutes until nicely browned. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
3. Flip - Turn steak over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. See chart below for temperature guidelines.  
4. Rest - Remove steak from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5 degrees.

Pro Tip: After flipping, baste with butter, garlic, and fresh herbs (like rosemary or thyme) for extra flavor and a restaurant-quality finish.

3. Reverse Sear

The reverse sear method slowly brings the steak to temp in the oven, then finishes with a quick sear for crust.

How to reverse sear a flank steak: 

1. Season - Heat oven to 275°F degrees. Season the American Wagyu flank steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan.
2. Cook - Place the pan, grill and flank steak in the oven. Bake until the steak reaches the temperature that matches your preference. See the chart for exact temperatures. For medium-rare, cook until 120°F degrees. This can take up to 60 minutes, but begin checking the internal temperature at 30 minutes. See chart below for temperature guidelines.
3. Rest - Remove steak from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. 
4. Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear the flank on each side for 60 to 90 seconds to form a beautiful crust. Serve.
   
   

Pro Tip: Let the steak rest after the oven step before searing. This helps redistribute juices and prevents steaming during the final sear.

4. Grilling

Grilling is classic and ideal for flank steak's lean profile and bold flavor.

How to grill flank steak: 

1. Season - Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season flank steak with salt and pepper or your favorite rub.
2. Sear - Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
3. Flip - Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium-rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart below for temperature guidelines.
4. Rest - Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.
   
   

Pro Tip: Always preheat the grill and clean your grates. A hot, clean grill prevents sticking and ensures those perfect grill marks.

Looking for inspiration? Try our Tequila Lime Flank Steak Tacos.

4. Sous Vide 

Sous vide delivers precise doneness with restaurant-quality results.

How to sous vide a flank steak: 

1. Heat Water - Place your immersion circulator in a container with water and set the temperature. See the chart below to determine the best temperature to achieve the result you desire. See the chart to determine the best temperature to achieve the result you desire.
2. Season - Use a generous amount of salt and pepper on both sides of the ribeye steak.
3. Package & Seal  - Use a vacuum sealer to seal the steak in a bag. You can also use a self-sealing plastic bag by placing the bag in a container of water, being careful to keep the lid above the waterline. The water pressure will displace the air as the steak drops deeper into the water. Seal the bag when all or most of the air has been pushed out of the bag.
4. Cook - Place the sealed bag into the water. We recommend cooking your steak a minimum of one hour and no longer than two hours.
5. Heat Skillet - Add a light coat of vegetable oil to a heavy skillet. Place on a burner set to medium-high heat.
6. Sear - Remove the steak from the sealed bag. Pat the steak dry and place in the hot pan. Cook about 1 to 2 minutes per side to create a brown, crisp crust. Steaks cooked sous vide do not require resting so you can serve immediately.

Pro Tip: Pat the steak completely dry after cooking and before searing. Moisture on the surface will prevent a proper crust from forming.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your flank steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook, so the temperature will rise during the rest period.

 
Prefer to watch? See our video: How to Slice Flank Steak

(Spoiler: Slicing against the grain is everything.)