Flank steak does not get more tender the longer it’s cooked actually, the opposite happens. Since flank steak is a lean, fibrous cut with long muscle fibers, cooking it too long with high heat tends to make it tougher and chewier.
Best ways to tenderize and cook flank steak: Cook quickly over high heat: Grill, broil, or sear it for just a few minutes per side.
Marinate: Acidic marinades (with vinegar, citrus, or wine) help break down muscle fibers.
Slice thinly against the grain: This shortens the muscle fibers, making each bite easier to chew.
Low and slow: If you want it really tender, slow cooking with moisture (like braising) can work, but that’s more common for tougher cuts like chuck, not flank steak.
So for flank steak, quick cooking and proper slicing are key to tenderness.
Flank steak does not get more tender the longer it's cooked — in fact, the opposite is usually true.
🥩 Here's why: Flank steak is a lean cut from the abdominal muscles of the cow. It has long muscle fibers and little fat or connective tissue.
Cooking it too long causes it to tighten up and become tough.
✅ Best ways to make flank steak tender: Cook it quickly over high heat (grill, pan-sear, or broil) to medium-rare or medium at most.
Marinate it in something acidic (like vinegar, citrus juice, or soy sauce) to help break down muscle fibers.
Cut against the grain — slicing perpendicular to the lines of the muscle fibers shortens them, making the bite easier to chew.
Rest it before slicing, so juices redistribute and keep the meat moist.
❗ Slow cooking exception: If you braise flank steak (e.g., in a stew or slow cooker), the long, moist cooking process can eventually break down the fibers — but it takes several hours, and the texture becomes more like pulled beef.
Flank steak does not get more tender the longer it’s cooked actually, the opposite happens. Since flank steak is a lean, fibrous cut with long muscle fibers, cooking it too long with high heat tends to make it tougher and chewier.
ReplyDeleteBest ways to tenderize and cook flank steak:
Cook quickly over high heat: Grill, broil, or sear it for just a few minutes per side.
Marinate: Acidic marinades (with vinegar, citrus, or wine) help break down muscle fibers.
Slice thinly against the grain: This shortens the muscle fibers, making each bite easier to chew.
Low and slow: If you want it really tender, slow cooking with moisture (like braising) can work, but that’s more common for tougher cuts like chuck, not flank steak.
So for flank steak, quick cooking and proper slicing are key to tenderness.
Flank steak does not get more tender the longer it's cooked — in fact, the opposite is usually true.
ReplyDelete🥩 Here's why:
Flank steak is a lean cut from the abdominal muscles of the cow. It has long muscle fibers and little fat or connective tissue.
Cooking it too long causes it to tighten up and become tough.
✅ Best ways to make flank steak tender:
Cook it quickly over high heat (grill, pan-sear, or broil) to medium-rare or medium at most.
Marinate it in something acidic (like vinegar, citrus juice, or soy sauce) to help break down muscle fibers.
Cut against the grain — slicing perpendicular to the lines of the muscle fibers shortens them, making the bite easier to chew.
Rest it before slicing, so juices redistribute and keep the meat moist.
❗ Slow cooking exception:
If you braise flank steak (e.g., in a stew or slow cooker), the long, moist cooking process can eventually break down the fibers — but it takes several hours, and the texture becomes more like pulled beef.