Let me start with some background info:
99% of the steaks I cook are
strip skirt steaks because they are delicious and thin. This makes them ideal for stovetop cooking. I usually use a non-stick pan on high heat to brown each side, then medium for 5 minutes to cook the insides. This works well enough for me, but isn't going to win me any medals.
I'm planning on making steaks for that special someone tomorrow and went to my local butcher today to pick up the skirts. Unfortunately, they were unavailable, so I picked up a monster flank instead (~2.5 lbs). I've had incredible flank steaks before, so I like the cut, but I've never cooked it. The problem is two fold:
1) I assume I cannot cook it the same way as skirt
2) I'd like to aim a little higher on the culinary totem pole
So my question to you is what is the proper way to cook a Flank Steak on my stove or in my oven? Specifically, what are the differences I need to watch out for when preparing a thicker, larger steak.
Some Extra Info:
- I have a 12 in non-stick pan and 12 in flat cast iron pan at my disposal
- By "proper" I mean the method which will result in the most tenderness. I've read through this very helpful question and this one as well and certainly plan to take the advice provided.
- I have a wonderful dry rub that I plan on using (so no marinades as a mechanism for tenderizing)
Thanks in advance!