CAST IRON FLANK STEAK RECIPES
CAST IRON SKILLET FLANK STEAK - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 4
Steps:
- "Heat the oven to 400 degrees. If possible, set your rack in the center of your oven.Season the steak generously with salt and pepper. Heat your skillet on high heat until very hot. Add the oil. Place the steak in the middle of your pan and sear for 2 minutes. Flip and sear for an extra 2 minutes. Both sides should be well browned.Place the skillet inside the oven and cook for an extra 5 minutes for medium rare or a little longer for medium. Remove the meat from the oven, or stovetop, and place on a carving board. Cover it loosely with some aluminum foil and let it rest for a few minutes.Cut the beef thinly and on the diagonal. Use a sharp knife to have an even cut. Serve it and drizzle it with chimichurri sauce."
Nutrition Facts : Calories 829 calories, FatContent 46.5554863905385 g, CarbohydrateContent 0.654331730769231 g, CholesterolContent 158.7573295 mg, FiberContent 0.267548076923077 g, ProteinContent 96.3628537986154 g, SaturatedFatContent 14.5489750093692 g, ServingSize 1 1 Serving (470g), SodiumContent 632.964110569231 mg, SugarContent 0.386783653846154 g, TransFatContent 4.66689384823847 g
CAST-IRON STEAK RECIPE - NYT COOKING
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.
Provided by Julia Moskin
Total Time 1 hours
Yield 4 to 6 servings, with leftovers
Number Of Ingredients 3
Steps:
- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
- Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 3 grams, FatContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 134 milligrams, TransFatContent 0 grams
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