How Long to Pan Sear Flank Steak

When it comes to quick and flavorful meals, few cuts rival the bold taste and versatility of flank steak. Lean, rich in beefy flavor, and quick to cook, this cut has earned its place in countless kitchens. But the question remains how long should you pan sear flank steak to get that perfect balance of seared crust and juicy center?

In this comprehensive guide, we’ll cover everything from searing times to techniques that elevate your flank steak from average to extraordinary. Whether you’re a seasoned home cook or just exploring steak recipes, this guide will equip you with everything you need to know.

What is Flank Steak?

Flank steak comes from the abdominal muscles of the cow, specifically the lower chest area. It’s a long, flat, and relatively lean cut of beef, known for its deep flavor and prominent grain. While it doesn’t boast the same tenderness as a ribeye or filet mignon, when cooked and sliced correctly, flank steak delivers an incredibly satisfying bite.

It’s a go-to cut for dishes like:

• Fajitas
• Stir-fries
• Steak salads
• Sandwiches
• Grilled steak tacos

The secret to unlocking the tenderness of flank steak lies not just in cooking, but also in how you slice it always against the grain to shorten the muscle fibers and make each bite more tender.

Why Pan Sear Flank Steak?

While grilling is often associated with flank steak, pan searing is just as effective if not better in some ways especially when you want high heat, a flavorful crust, and quick results. Here’s why pan searing stands out:

• Quick Cooking: High heat = fast results.
• Flavor Development: The Maillard reaction creates that mouthwatering browned crust.
• Indoor Convenience: No need to fire up a grill or broiler.
• Better Control: You can closely monitor doneness and temperature.

Preparing Flank Steak for Pan Searing

Before you even touch the skillet, preparation plays a massive role in the final result.

1. Choose the Right Cut

Always opt for fresh flank steak with deep red color and minimal gristle. Thickness matters ideally, you want a ¾ to 1-inch thick steak for balanced searing and internal doneness.

2. Marinate or Season

Flank steak shines with marinades. The acidic elements in marinades (like vinegar or citrus) help tenderize the meat while infusing flavor. However, a well-seasoned dry rub with salt, pepper, garlic powder, and paprika can also deliver exceptional results.

3. Bring to Room Temperature

Remove the steak from the fridge about 30–40 minutes before cooking. Cold meat can seize in a hot pan, leading to uneven cooking.

4. Pat It Dry

Moisture is the enemy of a good sear. Blot the steak dry with paper towels to ensure it sizzles, not steams.

How Long to Pan Sear Flank Steak

The golden question!

1. General Searing Time

For flank steak, the sweet spot is typically:

• 3 to 5 minutes per side over medium-high heat.
• Thicker cuts (closer to 1 inch): Lean toward 4–5 minutes per side.
• Thinner cuts (closer to ½ inch): Around 2–3 minutes per side.

Remember: Don’t keep flipping it let one side sear and develop a crust before turning it over.

2. Internal Temperature Guide

Using a meat thermometer takes the guesswork out. Here’s what to aim for:

Doneness	Temperature	Approx. Sear Time (per side)
Rare	120–125°F	~3 minutes
Medium-Rare	130–135°F	~4 minutes
Medium	140–145°F	~5 minutes
Medium-Well	150–155°F	~6 minutes
Well-Done	160°F+	Not recommended (too tough)

Pro Tip: Flank steak is best at medium-rare to medium. Cooking beyond this range makes it chewy and dry.

Choosing the Right Pan and Oil

Best Pan for Searing

• Cast Iron Skillet: Superior heat retention, even cooking, perfect searing.
• Stainless Steel Pan: Also works well for getting a crisp crust.

Best Oils to Use

Choose oils with high smoke points:

• Avocado oil
• Canola oil
• Grapeseed oil
• Sunflower oil

Avoid butter or olive oil for searing they burn at high heat.

Step-by-Step Guide: How to Pan Sear Flank Steak

Here’s a foolproof method to master pan searing flank steak:

Step 1: Preheat the Pan

Place your skillet on medium-high heat and let it get hot for about 3–5 minutes. A drop of water should sizzle and evaporate immediately when it hits the pan.

Step 2: Add Oil

Pour 1–2 tablespoons of oil into the pan. Swirl to coat evenly.

Step 3: Place the Steak

Carefully lay the steak into the hot pan. It should sizzle instantly.

Step 4: Sear Each Side

Sear for 3–5 minutes per side depending on thickness and desired doneness. Avoid moving the steak while searing it needs uninterrupted contact for that caramelized crust.

Step 5: Check Internal Temperature

Use an instant-read thermometer to check doneness before removing it from the pan.

Step 6: Rest the Steak

Transfer the steak to a plate and let it rest 5–10 minutes. This allows juices to redistribute throughout the meat.

Step 7: Slice Properly

Always slice against the grain at a slight angle for the most tender bite.

Common Mistakes to Avoid

Even experienced cooks can make mistakes with flank steak. Here are some to dodge:

• Overcrowding the Pan: Crowding reduces heat and causes steaming.
• Flipping Too Often: Let each side sear properly before turning.
• Skipping Rest Time: Cutting too soon will cause juice loss.
• Slicing with the Grain: This makes the steak tougher to chew.

Serving Suggestions for Pan-Seared Flank Steak

Flank steak is incredibly versatile. Try serving it with:

• Garlic mashed potatoes
• Grilled or roasted vegetables
• Over a fresh salad with vinaigrette
• In tacos with cilantro and lime
• With chimichurri sauce or garlic herb butter

Don’t forget sauces! Flank steak pairs well with bold, zesty flavors.

Frequently Asked Questions

Can I pan sear flank steak without marinating it?

Yes! A simple seasoning with salt, pepper, and dry rub works just as well, especially when paired with a flavorful sauce post-cooking.

How do I keep flank steak from becoming tough?

Avoid overcooking, allow the steak to rest, and slice against the grain.

Can I finish the flank steak in the oven?

Absolutely. After searing each side, you can finish thicker cuts in a 400°F oven for a few minutes to reach your desired internal temperature.

Should I cover flank steak while pan searing?

No. Covering traps moisture and prevents a good sear. Always sear uncovered.

Conclusion

Flank steak might not be the most luxurious cut, but when seared correctly, it delivers big on flavor and texture. With just 3–5 minutes per side, a hot pan, and a few smart tips, you can create a mouthwatering steak dinner in under 20 minutes.

From prepping and pan choice to slicing and serving, mastering the art of pan searing flank steak opens the door to countless delicious meals.

Now that you know exactly how long to pan sear flank steak, it’s time to grab your skillet and impress your taste buds.