Perfect Seared Steak – made with just a few ingredients and ready in less than 10 minutes! This steak is bold, flavorful and easy to make… perfect for salads, stir frys, fajitas and more!
It wasn’t long ago that I ordered my first steak at a restaurant. My first steak. EVER. Because I spent my teenage and early adult years as a vegetarian, and only recently added steak back into my diet. And guess what. I LOVED it.
I loved it so much that I’ve now ordered multiple steaks at multiple restaurants. And have since decided that I need to perfect my at home steak skills… so I don’t have to go out to a restaurant to enjoy it!
Of course, I’ve made some steak recipes in the past… like Steak Bites and Grilled Steaks and Beef & Broccoli made with flank steak. But one thing I had never attempted is Seared Flank Steak. Until now!
The first time I tried it, it turned out. Which was definitely a good sign! But I learned a few things I needed to do differently to make it GREAT… and I applied them to this recipe.
For one, I learned that high heat is super important. I used a cast iron skillet with oil, and realized that making sure the oil is very hot before adding the steak is key to achieving a good sear.
I also learned that cooking it for 2 minutes on each will bring the meat to medium-rare. In other words… flank steak cooks quickly!
Finally, I realized that you really do need to let your steak rest before slicing into it. I would suggest letting it rest for 10 minutes for maximum tenderness, juiciness, and flavor perfection.
what you’ll need for this recipe
Steak – I used a 1 pound flank steak, patted completely dry for the best sear and seasoned with salt & pepper.
Salt & pepper – I used 1 1/2 teaspoons kosher salt and 1 teaspoon fresh cracked pepper to season the steak. Use more or less, to taste. *For more seasoning ideas, see my “recipe variations” section below.
Oil – Oil (or butter) is used in the pan for searing. I used 2 Tablespoons extra virgin olive oil.
what type of steak to use?
I would suggest either flank steak or skirt steak, which are similar but have a few key differences:
Skirt Steak is long, flat cut of beef taken from the plate primal located on the cow’s belly, just below the ribs. It has rich, bold flavor, making it a popular choice for recipes like fajitas, tacos, steak salads and stir fry.
Flank steak is a long, flat, lean cut of beef taken from the cow’s abdominal muscles. It has intense beefy flavor and is best cooked over high heat (grilled or seared) and served medium-rare. Flank steak is leaner than skirt steak.
how to cook skirt steak
Season the steak. Pat the steak completely dry and season on both sides with salt & pepper. (Alternately, marinate the steak for at least 2-4 hours or up to 12 hours.)
Heat the pan. Add 2 Tablespoons oil to a medium cast iron skillet. Heat over high heat until the oil starts to smoke.
Sear on both sides. Add the steak and cook, undisturbed, for 2-3 minutes on the first side. Flip with tongs and cook for an additional 2-3 minutes on the second side, or until desired temperature is reached. *See my explanation of temperatures below.
Rest & slice. Transfer to a plate and let the steak rest for 10 minutes before slicing. Slice into thin slices, always cutting against the grain.
Why Sear Steak?
Searing steak gives it a brown, caramelized crust that provides rich, savory flavor. Searing is ideal for tougher cuts of meat, as cooking these cuts quickly over high heat will maximize flavor and minimize toughness. As a general rule of thumb, once both sides are browned, the interior is most likely cooked to medium-rare, but he best way to determine doneness is to use a meat thermometer. 120°F = rare, 130°F = medium rare, 140°F = medium, 150°F = medium well, 160°F = well done.
Recipe Variations
- Marinate the steak before searing
- Use butter instead of olive oil OR use a combination of the two
- Use any of your favorite seasonings in addition to salt & pepper
- Cook it longer for a more well done steak
- Transfer it to a 400° oven after searing to finish cooking
resting & slicing steak
After cooking skirt or flank steak, transfer it to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute for a juicier, more tender steak. When slicing, examine the steak to determine which direction the muscle fibers are running and always slice in the opposite direction (against the grain.)
how to reheat steak
To avoid over-cooking steak, which will make it tough and chewy, I would recommend reheating it in a small skillet over high heat. 30 seconds – 1 minute on each side should be enough to heat the steak without overdoing it.
What to Eat with Seared Steak
Obviously steak is always delicious on its own, but it’s also delicious in salads, sandwiches, pastas, and risottos!
Seared Steak
Equipment
Ingredients
- 1 pound steak skirt steak or flank steak (I used flank steak)
- 1 1/2 teaspoons kosher salt
- 1/2 – 1 teaspoon fresh cracked pepper
- 2 Tablespoons olive oil OR avocado oil
Instructions
- Pat the steak completely dry and season on both sides with salt & pepper.
- Add 2 Tablespoons oil to a medium cast iron skillet. Heat over high heat until the oil starts to smoke.
- Add the steak and cook, undisturbed, for 2-3 minutes. Flip with tongs and cook the other side, undisturbed, for 2-3 minutes.
- Transfer to a plate and let the steak rest for 5 minutes before slicing.
- Slice into thin slices, always cutting against the grain.
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