How to Make Tender Pan-Seared Flank Steak with Mustard-Chive Butter
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Bridget and Julia make perfectly tender Pan-Seared Flank Steak with Mustard-Chive Butter.
Pan-Seared Flank Steak Recipe: cooks.io/2HfId5x
Buy our winning 12-inch skillet: cooks.io/2TiO4xM
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1. Mix 2 tsp salt, 1 tsp sugar and 1/2 tsp pepper together and rub over both sides of meat after patting dry.
2. Bake at 225°F for 30-40min until internal temp is 120°F
3. Pan-sear in skillet with veg. Oil (or a cast iron on the stove with no oil was perfect) one minute per side twice, until internal temp is 130°-135° for a medium cooked steak
All hero's don't wear capes!!!
Doin the lord’s work
I clicked the link for the recipe and it gave the time in the oven is 30-40 minutes and said about 4 flips in the skillet.
instablaster
thank you!
Pre heat oven to 225°F
God bless you
Doing the Lord's work😂
So without a meat thermometer approximately how long do you put it in the oven at 225° before searing it stovetop??
It says 30-40 minutes above
You two have a great banter!
Perfect recipe, truly outstanding flavor. The Flank steak tastes like a cross between a strip, ribeye and prime rib. I followed this Flank Steak recipe exactly like the video. I have never purchased Flank Steak in my life, was scared too. now its my go to. I did not bother with the butter mix topping the second time I cooked the recipe, the steak alone provided plenty of flavor and juice just with the rub and cook method. Thank you! Byron
How long do you cook them while flipping every 60 seconds, they never say. Thanks!
It is really too bad u do not answer any comments as u omitted a rough time it was in the oven or how many times u flipped the steaks on the stove top. Trying to plan a timeline for cooking this for meal planning purposes.
Wow ... that is amazing ... I’ve become addicted to y’all’s channel and will tell my wife ... ya GOTTA see what the girls are cooking today! 😂 haha
So how many flips? Or is it total cooking time?
If I want my steak cooked a tad more do I wait for the prob temp to get higher or flip more?
Thx! Y’all rock!!!
i like to score the meat so it won't buckle. I think i learned that from 'ya'll back in the day! thanks for the video
This recipe was incredible. My tastebuds were dancing! Thank you!
Made it for dinner today. So easy and so delicious!
The butter on the steak is DELICIOUS, it completely changed the flavor of the steak!
#YES
This was HEAVEN!!! I found thin slices work best but it melts in your mouth as if it were butter. Thank you cuz I was at a loss on how to cook these after buying them while on sale
Nice job, ladies! Thank you! Now this one goes on my list! 😊👍
Just bought flank steak as it is on sale. With grocery costs up 40%, pinching every penny matters!!! I have murdered flank and skirt steaks before transforming them into boot leather. Im going to give your techniques a try and hope mine will turn out looking as spectacular as yours!!!
I'm here because my wife is in Costco asking me if I want Flank Steak, because it's quite inexpensive. It's a yes from me.
I’m in the UK and the absolute best flank steaks we get are in the big packs from Costco (they’re called ‘rump skirt’ here btw) The Costco ones are even slightly better than from our local butcher. I’d just never buy them from a supermarket. Butcher or Costco only. Treat them right and they’re tasty and lean as a NY strip.
It WAS inexpensive
@@donkeydrangis216 wasn't 2 weeks ago at Wembley.
@@LeonRamkumar That’s good to know! It’s been expensive in my area I feel as though beef prices have been crazy lately
I'm here because I was just at Costco, bought 3.5 pounds of it. I usually grill it but it's too dang cold outside lol
Wait wait wait...how many flips?!
in the oven is 30-40 minutes and said about 4 flips in the skillet
I made this yesterday and it came out PERFECTLY. Thank you so much for this video!
I'm waiting on my meat thermometer to arrive. How long was it in the oven to reach 120? I'll go off of that for now
@@icanmanifest in the oven is 30-40 minutes and said about 4 flips in the skillet
Made it today! WONDERFUL! My only variation? Instead of the lemon zest (I did use the juice and dijon and chives) I used some horseradish! Yummy!
I love this video. I’ve done it three times now. Maybe a more low calorie version but the techniques are great. Thank you ladies.
After watching your fried garlic chicken video, you have my undivided attention untill the end of time
I spied Dan in the background :)
WHYYYYYY did you not make an a la minute pan sauce by deglazing that skillet with a hit of water, broth or wine, reducing to a glaze, and THEN enrich the sauce once pan is off heat by swirling in the chive butter till just melted?!?!?! Slice meat, pour a bit of sauce, garnish with more chive, and boom!
We always score our big flanks, deeper on the thicker end, and then season, rub, and grill. That way we have meat that runs from more well done, all the way to rare. Good for group cookouts and such. Less fusty, less equipment.
Yum!
...love your show, and I try these recipes with an absolute no failure rate simply by the way you convey instruction through demonstration.
If most people are like me, they pop in. Take a look at what you're doing and say cool and go try to do what you did Do.Thank you so very much you make me look like I know ssomething I do not.😁😁😉😊
Whaaaat??? No garlic??? Gasp! Lol 😝 I’m assuming the same treatment would work for a London Broil??? Or should temp and time be adjusted? Thanks guys you rock!!! BLESSINGS OF LOVE
The absolute STACK of Le Cruset plans @3:27
There is also a stack of green ones right before those. Lol love it.
This looks really delicious :D
Good one - enjoyed it tonight. I'd recommend cutting down on salt a bit and adding garlic powder to either the dry rub or the butter compound. And a blue cheese spread would have been a good alternative to the butter.
Yum! Great idea.
My two favorite ladies. Cooking flank steak now, thank you.
Does anyone know how often the steaks were flipped? I think I counted 3 times but that part wasn’t very clear. Also how long did you leave the meat in the preheated oven? I don’t have their kind of meat thermometer
4 times
They tend to use a LOT of things we regular people don't have in our kitchens. I was looking for how long they left them in the oven as I certainly don't have one of those fancy thermometers.
While I absolutely adore the series and have learned a lot, the very worst episode I've ever seen was Italian Classics, Season 19, Episode 21 regarding Pape Francese Italian Bread, It seems like it would cost about $500 just to make a loaf of that bread with all the fancy gadgets that they have 🙄 just to make a loaf of bread. Seems when Julia asks the cook about alternatives to what is being used gadget wise, the answer is always, "it only costs a few dollars and no, you can't use anything else".
I prefer Cook's Country overall as they don't act so "elite" and over our regular kitchen heads. I can't even afford the mixer and food processor let alone all kinds of thermometers, etc
@@klee9016 it’s the same company/same people. But I guess the recipes are more homey and rustic? On the thermometers, anything is better than nothing, even a cheap $5/10 one. With that said, the Thermopops by the same company are about $30 and they’re great. The problem w/ just giving us times is that there are so many variables including the weight of the item and whether the stated temperature on the oven is correct
@@MrChristian I know same company/same people. I purchased both cookbooks. One is so huge and heavy (ATK) it's absolutely impossible to use and glossary of cookware WAY too expensive while the other (CC) is reasonable and has reasonable references.
The latter, Cook's Country cookbook is actually far more likeable and I actually defer to it. The ATK is WAY too big and heavy and the recipes are too long winded.
I guess the brand caters to two audiences.
She used a timer and flipped them once a minute
I down voted this video because it failed to provide all the info I need to try this recipe. I love America's test kitchen, but how long did it approximately take for the steaks to reach 120°? I don't want to try this recipe if I don't know how time consuming this will be. It looks absolutely delicious and relatively easy to make, however, I would like to (kind of) estimate a schedule for this meal. Please and thank you. ☺️
You can use any instant read thermometer for this. You don't need the one you leave inside.
I clicked on the recipe link and saw it's in the oven is 30-40 minutes and about 4 flips in the skillet
Am I the only one who is annoyed by the tomboy-ishness of the guy on the right?
How do you make sure flank steak stays tender? Mine always turns out a little tough :(
Maybe slice it thinner, and then when you sear it do it faster as well as letting it sit for a minute before you cut so the juices stay in the meat.
Looks great! I'm wondering if the compound butter mix with bread crumbs would be good with lamb
It would be great with Lamb
How long does the 120 take about? I do not have a nice reader like you do! Thank you.
It is all about how cold the meat is when you start, Psyche1118. WHen I made it just now, with a probe thermometer as shown (and btw, they are NOT expensive--check Amazon etc. etc.) my meat was 37 degrees out of the fridge after seasoning, so it took about 30-35 minutes to get to 140 at the 225 setting as shown. Your mileage, meat, and oven may vary.
About 10-12 minutes at 275 degrees, depending on cut. Error on the underdone side if you're winging it w/o a thermo. Once it's climbing in the teens, it'll jump up fast. I set the alarm for 112 degrees and then stand by and watch closely. Pull it at 118 as it'll still climb once out, and get that probe if you're really going to use this great technique successfully.
This is a good summer steak...
“No bones to fuss with…”
What “fuss” do bones give everyone else?
True lol 😂
Leave it whole and grill it....
How long did you bake I do not have a probe?
I get choice grade steaks. I marinate in pineapple juice and Worcester sauce. For 4 hours. Season and grill them. Don’t over cook or they get tough. Cut against the grain. For the price I get some great meat.
Thank you to the people putting the recipe in the comments!
How long were the steaks in the oven for?
They used the meat thermometer to gauge, not a timer. It'll vary from steak to steak based on size and cut. If you want a specific doneness, you go by temperature. If they weren't going to sear them, then 130* F would be for medium rare, but since they are searing them, they'll pull before then so the searing process can finish up without pushing past that.
Incidentally, are these oven thermometers good for sticking into meat on a pan, or will pan contact on the wire screw them up?
Notice how you still didn't get an answer.. Lol that's the worst thing about this channel they don't tell you times for vital steps I've had to go elsewhere many times it kinda sucks
@@TheTruthWholeTruthNothingButTh Different chunks of meat will cook to a specific doneness at different times. Unless you're buying the exact same cut from the exact same supplier as whomever you're talking to, it's all generalities. The only way to get consistent across all of this is to use a meat thermometer.
@@ember3579 you can at least say a good rule of thumb is 5 min per inch or SOMETHING
@@TheTruthWholeTruthNothingButTh Even that depends on variables that you might not have. On my stove, 3 minutes then flip 2 times, then ~2 to 4 depending on preferred doneness works for steaks, but if I have a different pan, run on a different temperature, or have the aforementioned slightest change in the meat whatsoever it can make the difference between rare and charcoal.
Reverse Sear
Your buter is not going to avsorb a y flabour unless refidgerated for at least 24 hours. Also your steak is overcooked st 110 to 113 and then rested for modern day medium rare
How long was the flan steak in the oven for about?
Haha “we’re gonna cut it!” 😂😂
I never use salt and pepper.
I got it free at food bank otherwise....
I'll just cut it as thin as possible slices and fast fry in 2 minutes.
Excellent, ladies! Only thing I changed was to heat my griddle to high, put a bit of bacon grease on griddle. I flipped every 30 seconds because the griddle was quite hot.
First time cooking flank.
:09 there are no bones to f*ck with????
LOL....I thought that too.....
I just made this and wow! My skinner end was well done but perfect for the no pink person otherwise if you like med rare flip a thinner pice only 3 flips
Love! My steak turned out super tender ! I used lime instead of lemon. How do you keep the sauce from curdling?
Great recipe. Big hit with my wife who isn't a big meat eater.
Can I cook it on grill?
Great method, but man I hate the disingenuous back and forth between these two.
I bet you do!
That’s unfair. The clips have to be slightly scripted to get certain points across re each recipe, but these two have been colleagues and friends for well over a decade. There’s nothing disingenuous about their banter. If their delivery isn’t your style, though, then go take your cynicism & snark and watch another channel. Easy.
Can the flipping technique work for pork chops?
I just tried this and it definitely works!!! It tastes amazing and I cooked it perfectly. Thank you Bridget and Julia 😊
Very good as per recipe. I think this is more for citrus lovers. To cut the citrus I shaved some Pecorino Romano cheese over the steak. Still 5 stars as is.
Try using lime instead. Better flavor, and less citrus impact.
Would like zest work do you think?
Looks good but a little too pink for me
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I loved this video and the ladies! I don't think I have ever made Flank steak right and going to try this today!!
I'm going to try the butter on the steak.
no bones to fuss with. I thought she said 'no bones to f*#k with'
Just came here and commented something similar.. LOL..
How many minutes do you turn them
Veggie oil?? Wtf??
Use beef tallow! no sugar either in the seasoning.
Does it actually stay pink after all that cooking??
I just subscribed to all-access for a year.... I love the recipes (never found a "clunker" yet) and the product reviews. I've purchased various products that ATK reviewed and have been so pleased with the quality as well as the objective and rigorous testing they put products through. Bravo, ATK! BTW, this recipe is a winner (like all the others).
Can I marinate my steak first and then use this method?
How long were they in the oven? I don't have this type of a trmometer
Just bought my first flank steak 🥩 and I can't wait to try out this technique. 😊 Thank you, America's Test Kitchen. #ATK
So, I could smoke these low and slow then do a quick reverse sear on them
Looks absolutely delicious, but I will never be lucky enough to have this as my husband will not eat any cut of beef that is not well done, and nothing I try to do will change his mind....sigh!
This video makes it look like you'll have a lot of time to sear and flip, sear and flip. But, my steak got well done after flipping just twice.
I found a almond butter spread from TARGET.......
I would just do bread and butter with that.....
These ladies have taught me today.
A bit under done IMO. A lot of blue/red instead of rosy pink 🤷🏼♂️
"Old rubber tire" Seriously... I don't need to watch any further.
Ooops, excuse me, I’m drooling…🤤This looks and sounds so GOOD!
Bought some quality flank steak on sale and tried this cooking method. It turned out perfect and very tasty! Thank you.
Meat had zero bend after cooking
Sad. I love America’s Test Kitchen. I went to the link provided for this recipe and needed to sign up and pay for site to get the recipe, grrrr. If you offer the video, free, then the recipe should be free. To me this is a bait ‘n switch type of thing, not nice. Unhappy with ATK 😒😞😞
Why won’t this video play? The ads don’t play, so it never gets to the video. Very annoying.
Matfer must have sent the only copy that wasn’t warped and the handle wasn’t welded on sideways. For about the same price, the de Buyer mineral B is superior in every way. Love the Matfer mandolin, however.
How many times to flip
4
How long are you flipping them back and forth? A minute each side but for how long?
Flank steak is a great cut. I stopped trusting this video as soon as I heard rubber tire.
I always bought flank steak but I’ll cook it your way next time. Looks good.
Are these steaks cooked to rare or medical rare?
They are cooked medium rare. Rare is more red than pink, not to mention given the duration it’s too long to be cooked for rare.
Did she say there's no bones to f*** with, if so that's pretty cool
That Dijon chive butter on the steak is the key winner here. Darn amazing! We had it on the steak and on corn on the cob.
I admit I had my doubts but was impressed by the outcome.
Just great I am going to try this recipe I usually don’t buy flank steak but my son made pinwheels with it so I’m going to try making them too
I noticed that the steaks werent tenderised at all. That usually helps alot.
I only used pepper , I used grated pepper!! I wanted to taste the meat...
We gotta create a account in order to get the recipe?
What if I do not have a rack? Can I put it right on the oven rack with a pan under to catch drips?
Pan -Seared... put it in the over. Really
hi i really liked your video its my birthday i have a flank steak in the fridge and im gonna try this out ty
That looks amazing. I'm excited to try this myself!
remember to let the meat rest a while..;)
I just subscribed to all-access for a year.... I love the recipes (never found a "clunker" yet) and the product reviews. I've purchased various products that ATK reviewed and have been so pleased with the quality as well as the objective and rigorous testing they put products through. Bravo, ATK! BTW, this recipe is a winner (like all the others).
Hey Jeffery S! - can you help out a guy with no meat thermometer? Aprox how long in the over at 225 degrees? I have a flank steak defrosted for tonight and want to try this technique.
Cheers!