A meat thermometer should read 130 degrees Fahrenheit. Covering loosely with aluminum foil, let your flank steak to rest for 5 minutes before serving. During this period, the temperature of the meat will continue to rise by around 5°F (this is referred to as ″carryover cooking″). The ultimate temperature will be 135 degrees Fahrenheit.
What temperature do you cook flank steak off the grill?
Keep in mind that the temperature rises by approximately 5 degrees Fahrenheit after the meat has been removed from the grill. The flank steak should be removed from the flame when its internal temperature hits 130 degrees for a medium rare finish, or 5 degrees below your optimum doneness. Flank steak should only be cooked medium rare, if at all possible.
How do you know when flank steak is done?
The flank steak should be removed from the flame when its internal temperature hits 130 degrees for a medium rare finish, or 5 degrees below your optimum doneness. Flank steak should only be cooked medium rare, if at all possible. If you want your steak well done, go for a different cut.
What is the final temperature for steak?
Temperature Chart for Steaks At this temperature, remove the pan from the heat. Temperature at which the food is finished cooking Rare 48oC / 118oF 50oC / 120oF Medium Rare 52oC / 125oF 54oC / 130oF Medium 58oC / 136oF 60oC / 140oF Medium Well 62oC / 143oF 65oC / 140oF Medium Well 62oC / 143oF 65oC / 140oF 1 additional row will be added.
How to cook flank steak on stove?
It is natural for flank steaks to be variable in thickness, so make sure you check a few different places. If the temperature has reached the desired range of 125 to 128 degrees Fahrenheit, remove the pan from the heat and set it aside for a few minutes. If the temperature is still too low, place it back on the burner until it reaches the desired temperature.