cast-iron ChartsDATASHEET // CT-CI-043
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Flank Steak (Whole, 1.5–2 lb) in the cast iron
Specification: 1.5 lb whole flank steak, seasoned with coarse salt, seared in smoking-hot cast-iron pan
Target Temp
475°F (246°C)
Stovetop Sear
Total Time
8–10 mins
Total Cook Window
Flip Mark
4m
Turnover Point
Internal Safe Temp
130°F (pull) → 135°F (57°C) medium-rare after 10-min rest
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 475°F (246°C) until lightly smoking. Prepare flank steak (whole, 1.5–2 lb) (1.5 lb whole flank steak, seasoned with coarse salt, seared in smoking-hot cast-iron pan).
2
Cook & Flip
Cook for 8–10 mins. Flip at the 4-minute mark for even browning.
3
Check & Rest
Blistered charred surface crust, firm yet springy to touch, 130°F pull for medium-rare. Confirm internal temperature reaches 130°F (pull) → 135°F (57°C) medium-rare after 10-min rest. Rest for 10 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 145°F whole beef guidelines with rest; Serious Eats Flank Steak Science.
Pro Tip: Slice thinly across the grain at a 45° bias angle; cutting with the grain produces chewy rope-like slices.
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