When it comes to cooking flank steak, one of the most frequently asked questions is: what temperature should I cook it to? The answer may vary depending on your preference, but there are a few guidelines that you can follow to achieve the perfect temperature for your flank steak.

Firstly, it is important to understand that flank steak is a lean cut of beef that is best served medium-rare or medium. Overcooked flank steak can become tough and Chewy, so it’s essential to cook it to the right temperature.

To achieve this ideal temperature, you will need a meat thermometer. This tool will help you determine the internal temperature of the meat and ensure that it’s cooked through without overcooking. Insert the thermometer into the thickest part of the steak without touching any bones or fat.

For medium-rare doneness, cook your flank steak until its internal temperature reaches 130-135°F (54-57°C). This usually takes about 4-5 minutes per side on a hot grill or skillet. Make sure to let the meat rest for at least 5 minutes before slicing to allow for even distribution of juices.

If you prefer your meat more well-done, aim for an internal temperature of 140-145°F (60-63°C) for medium doneness. Keep in mind that cooking beyond this point will result in a dry and tough texture.

Here are some additional tips for cooking flank steak:

– Before cooking, make sure your meat is at room temperature. This will help it cook more evenly.

– Season your meat with salt and pepper or your favorite rub before cooking. – Use high heat when grilling or searing on a skillet to get a nice crust on the outside while keeping the inside juicy. – Let your cooked meat rest before slicing so that juices redistribute throughout and don’t run out when cutting into it.

In conclusion, cooking flank steak to perfection requires careful attention to its internal temperature. Use a meat thermometer to ensure you hit the sweet spot of medium-rare to medium doneness, and enjoy a juicy and flavorful steak every time.