![]() ![]() Keep each slice no more than ¼ inch thick. Slide your knife back and forth across those fibers – across the grain – cutting your Flank steak into slices. Take a good look at your Flank steak and note which direction the fibers are running.Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert Tips for How to Carve a Steak).Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. Resting Flank steak is important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak.To check the degree of doneness, use a meat thermometer to measure the Flank steak’s internal temperature.The temperature of the meat will continue to rise about 5☏ during this time (this is called "carryover cooking"). Rest your Flank steak for 5 minutes before serving, covering lightly with foil.For the perfect medium-rare Flank steak, grill for 9–12 minutes, turning about 1 minute before the halfway point. Follow the directions for how long to grill Flank steak.Lastly, if you choose not to marinade your Flank steak, season it to taste with Kansas City Steak Original Steak Seasoning, which will enhance the flavor. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Marinating while defrosting can make the surface texture of the meat mushy. If you have a marinade recipe you would like to use, it's best to wait until your Flank steak is fully thawed. We recommend thawing in the refrigerator for at least 24 hours. Regardless of which method you choose, be sure your meat is completely thawed before placing your Flank steak on the grill. Grilled Flank steak can be prepared with either of the following grill methods: ![]() Before cooking, remove your Flank steak from the marinade and allow excess marinade to drain away. For the sake of food safety, always refrigerate the meat while marinating. Your marinade recipe should tell you how long to marinate your Flank steak. Use enough marinade to cover the meat completely or and be sure to turn the steak a few times while marinating. If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade. If you’re cooking something larger like a prime rib roast, you can plan on allowing your meat to rest for 20 or maybe even 30 minutes before slicing and serving.Grilling Flank steak is a popular cooking method and one that can be used for a wide variety of Flank steak marinade recipes and those with traditional seasonings. For most of the steaks that I grill at home, this often turns out to be a rest time of 5 to 7 minutes. How Long to Let a Steak Rest?Īs a general rule of thumb, you should let your steak rest for about 8 to 10 minutes per pound of beef. While the juices themselves can be tasty, the problem is that they are no longer in your steak. You might notice that if you cut into a steak shortly after cooking, juices will spill out all over your plate. But that’s not the science behind why letting steak rest is important.Īs meat cooks, all of the muscle fibers firm up and contract, which in turn pushes all of the moisture and juices towards the middle of the steak. Letting steak “rest” almost makes you think that the steak is tired, or something. To understand fully why letting steak rest is necessary, it’s important to take a step back and understand what’s actually going on inside of your beef while it cooks. I’m always in pursuit of grilling the perfect steak, so I like to calculate exactly what temperature my beef is going to serve at. ![]() So if you pull off your steak once it reaches an internal temperature of 128☏ measured by your probe thermometer, it will actually finish up at around 131-132☏ after a few minutes of resting at room temperature.Ī few degrees might not sound like a big deal, but it can make a difference in how your steak eats. The second reason why letting steak rest is important is because meats actually continue to cook a little bit after they are taken away from heat. When you cut into a rested steak, there won’t be an overflow of juices spilling out on your plate – the moisture will be in the beef. This makes all of the moisture which contracts to the center of your meat while it cooks will flow back, moisturizing the fibers and cells all throughout your steak. The muscle fibers that firm up during cooking relax. First, letting steak rest allows for juices and moisture to redistribute throughout your beef. ![]()
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