If you’re looking for a fast, reliable method for a great weeknight dinner, learning how long to cook flank steak in oven at 450 is key. A hot 450°F oven is ideal for cooking flank steak quickly, giving it a good sear while keeping the center medium-rare.
This high-heat approach delivers a flavorful, juicy result with minimal fuss. It’s perfect for tacos, salads, or a simple sliced steak dinner.
This guide will walk you through every step, from choosing your steak to perfect slicing.
How Long To Cook Flank Steak In Oven At 450
The core answer depends on your desired doneness and the steak’s thickness. For a standard 1 to 1.5-pound flank steak, about 1 to 1.5 inches thick, you can expect the following general timing after searing.
- Medium-Rare (130-135°F): 5 to 8 minutes
- Medium (140-145°F): 8 to 10 minutes
- Medium-Well (150-155°F): 10 to 12 minutes
These times are estimates. The only way to know for sure is to use an instant-read meat thermometer. Flank steak is best served medium-rare to medium, as it can become tough if overcooked.
Essential Tools And Ingredients
Having the right equipment makes the process smooth and ensures success. You don’t need anything fancy.
Required Kitchen Tools
- A heavy, oven-safe skillet (cast iron or stainless steel is perfect)
- Instant-read meat thermometer
- Tongs
- Cutting board
- Sharp knife for slicing
- Aluminum foil for resting the steak
Simple Ingredients List
- 1 flank steak (1 to 1.5 lbs is ideal)
- High-heat cooking oil (avocado, vegetable, or canola)
- Kosher salt and freshly ground black pepper
- Optional: minced garlic, fresh herbs (like rosemary or thyme), or your favorite dry rub
Preparing Your Flank Steak For The Oven
Proper preparation is crucial for flavor and texture. Start by patting the steak completely dry with paper towels. This is a critical step for getting a good sear; moisture is the enemy of browning.
Next, generously season both sides with salt and pepper. If you have time, let the seasoned steak sit at room temperature for 30 to 40 minutes. This helps it cook more evenly. If you’re using a rub, apply it now.
Step-By-Step Cooking Instructions
Follow these steps for a perfectly cooked flank steak everytime.
- Preheat your oven to 450°F. Place your oven-safe skillet inside to heat up with the oven.
- Once the oven is preheated, carefully remove the hot skillet using an oven mitt. Place it on the stovetop over high heat.
- Add a tablespoon of high-heat oil to the skillet and swirl to coat.
- Place the seasoned flank steak in the center of the hot skillet. It should sizzle immediately. Sear without moving it for 2-3 minutes to form a deep brown crust.
- Use tongs to flip the steak. If you want, you can add a pat of butter and some herbs to the skillet now for extra flavor.
- Immediately transfer the entire skillet to the preheated oven.
- Cook for the time outlined above (5-12 minutes), checking the internal temperature early and often with your thermometer.
- When the steak is about 5 degrees below your target temperature, remove it from the oven. The temperature will continue to rise during resting.
Checking Doneness And Resting
Never cut into your steak to check if it’s done. This releases precious juices. Always use an instant-read thermometer, inserting it into the thickest part of the meat.
Once the steak is out of the oven, transfer it to a clean cutting board and loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
How To Slice Flank Steak Correctly
Slicing against the grain is the most important step for tenderness. The “grain” refers to the long muscle fibers you can see running along the steak.
- Identify the direction of the grain after the steak has rested.
- Using a very sharp knife, slice the steak thinly, at a slight angle, perpendicular to (across) those fibers.
- Slicing this way shortens the tough muscle fibers, making each piece much easier to chew.
Common Mistakes To Avoid
Avoiding these pitfalls will elevate your results.
- Skipping the preheat for the skillet. A cold pan won’t sear properly.
- Moving the steak too soon during searing. Let a crust form.
- Overcooking. Flank steak is lean and becomes chewy past medium doneness.
- Skipping the rest. This leads to a dry steak.
- Slicing with the grain instead of against it, which makes the meat seem tough.
Flavor Variations And Marinades
While a simple salt and pepper steak is excellent, you can easily change the flavor profile. A basic marinade of olive oil, lime juice, garlic, and cumin works wonders for fajitas. A soy sauce, brown sugar, and ginger combo makes a great Asian-inspired steak.
If you marinate, do so for at least 2 hours or up to 12 hours in the refrigerator. Always pat the steak dry before cooking to ensure a good sear.
Serving Suggestions And Leftovers
Sliced flank steak is incredibly versatile. Serve it over a bed of greens for a steak salad, in warm tortillas with your favorite taco toppings, or alongside roasted vegetables and a baked potato.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. They are excellent cold in salads or reheated gently in a skillet for sandwiches.
Frequently Asked Questions
Do You Have To Sear Flank Steak Before Oven Cooking?
Yes, for the best results, searing is highly recommended. It creates a flavorful Maillard reaction crust that you cannot achieve from oven cooking alone. The two-step method (sear then oven) gives you the best texture and flavor.
Can You Cook Flank Steak In The Oven Without Searing?
You can, but the steak will lack a browned, flavorful exterior. If you must skip searing, you can broil the steak on a rack set close to the element for a few minutes per side to mimic a sear before finishing at a lower oven temperature.
What Is The Best Internal Temperature For Flank Steak?
For optimal tenderness and juiciness, aim for an internal temperature of 130-135°F (medium-rare) to 140-145°F (medium). Always remove the steak from the oven when it is about 5 degrees below your target, as carryover cooking will occure during resting.
Why Is My Flank Steak Tough?
Tough flank steak is usually caused by one of three things: overcooking past medium doneness, not slicing it against the grain, or not letting it rest before slicing. Ensuring you follow the steps for these three areas will guarantee a more tender result.
How Thick Should A Flank Steak Be For Cooking At 450°F?
An ideal thickness is between 1 and 1.5 inches. Thinner steaks will cook very quickly and can easily overcook, while much thicker cuts may require a slightly longer time in the oven but risk drying out the exterior before the interior is done.