Flank Steak 101

By Eric Gephart

Delicious slices of freshly grilled and sliced flank steak outdoors on a cutting board.

WATCH VIDEO

Sprinkling seasoning on perfectly grilled flank steak. Flank Steak 101

Knife used in this recipe:

Introduction:

In this video, Chef Eric Gephart demonstrates his expert techniques for grilling the perfect flank steak, focusing on method and precision. Using the Shun Premier Master Utility 6.5” knife, Chef Eric shows how to scruff the steak to create nooks and crannies that enhance flavor and caramelization. With a high-heat grill and a three-layer seasoning process, this recipe is designed to elevate your steak game, resulting in a perfectly juicy and flavorful meal. Whether you’re a seasoned grill master or a beginner, Chef Eric’s insights will guide you to cook the best steak of your life.

Ingredients:

Flank steak: 1 (thin and flat, approximately 1-1.5 lbs)
Salty seasoning: (e.g., Kosher salt)
Spicy seasoning: (e.g., chili powder, paprika)
Sweet seasoning: (e.g., brown sugar)
A few pads of unsalted butter

Method:

Stabilize your grill at 550F.
Scruff (or lightly score) the top of your flank steak with the tip of your knife to create more surface area for canalization.
Season the steak with 3 seasonings. First should be your salty season, second should be your spicy seasoning, and thirdly season with sweet seasoning.
Place the scruffed and seasoned steak on grill on the and allow to cook for 2 minutes each side. Flip and turn occasionally and keep closing that dome to smoke the steak with its own drippings. Once you love the color and you have reached your desired internal temperature, transfer to a cutting board and allow to rest for 10 minutes.
While it is resting, place a few pads of unsalted butter on top of the warm steak.
Open up the grill and raise the temperature.
When the steak has rested and the butter is melted, transfer the steak back on the grill and blister sear the steak on both sides, locking in that brown butter flavor in the bark.
Transfer back to the cutting board. Slice the steak once in the center with the grain then slice across the grain to cut the rest of the steak.
Use your salty seasoning and toss the sliced steak with the seasoning and the “board sauce” or juices left on the cutting board.