For tender flank steak, cook to 130–135°F for medium rare, or 145°F with a short rest to match USDA steak safety guidance.
Flank steak is lean, full of beef flavor, and quick to cook, which makes temperature control the main factor between tough and tender bites. When you know the best temperature for flank steak, you can plan your grill or pan so the meat comes off heat at the right moment instead of drying out on the edges and staying chewy in the center.
The goal is to balance eating quality with food safety. Many cooks enjoy flank steak at medium rare, while the United States Department of Agriculture sets 145°F with a short rest as the safe minimum for whole beef steaks on its safe internal temperature chart. You choose the exact finish, but a thermometer and a clear target range remove guesswork.
Flank Steak Doneness And Internal Temperature Ranges
Every degree you add to flank steak changes texture, juiciness, color, and flavor. Because the cut is thin and lean, the window between tender and dry feels narrow, so it helps to think in small temperature bands instead of broad labels like rare or medium.
| Doneness Level | Pull From Heat | Temp After Rest |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium Well | 145–150°F | 150–155°F |
| Well Done | 155–160°F | 160°F+ |
| USDA Safe Minimum For Steak | 145°F | 145°F + 3 minute rest |
| Common Target For Flank Steak | 130–135°F | 135–140°F |
For most people, the sweet spot for flank steak sits in the medium rare band. Pulling the steak from the heat at 125–130°F and letting it rest to 130–135°F keeps the center rosy and juicy while still cooking the surface long enough to build a deep sear.
Best Temperature For Flank Steak For Different Doneness Levels
The phrase best temperature for flank steak means something slightly different for each diner, because some people prefer a deep red center while others want little pink. Temperature gives you a simple way to match that preference while still staying within safe ranges for whole cuts of beef.
Rare And Medium Rare Flank Steak
Rare flank steak stays soft and has a deep red center, but it does not leave much room for carryover heat or uneven thickness. If you choose rare, pull the steak from the grill or pan when your thermometer reads around 120–125°F in the thickest part, then rest it for at least five minutes before slicing.
Medium rare gives you a bit more margin and remains the target for many steak lovers and restaurant kitchens. A lot of cooks and brands, including the Traeger flank steak guide, suggest aiming for a final temperature near 135°F for medium rare flank steak, which usually means removing it from heat around 130°F and letting carryover heat raise the center a few degrees.
Medium Flank Steak
Medium flank steak moves closer to the USDA safe minimum while keeping more tenderness than a well done slice. For this range, cook until the internal temperature reaches about 135–140°F, then rest the steak so the center climbs toward 140–145°F.
If you cook for guests with mixed preferences, medium flank steak can be a friendly middle ground. The thinner ends of the steak will drift toward medium well, while the thicker center stays closer to medium rare, giving people a choice along the sliced platter.
Medium Well And Well Done Flank Steak
Once flank steak passes 145°F inside, the meat fibers tighten, juices run more freely onto the cutting board, and the texture shifts toward chewy. Some diners still prefer this range for personal taste when cooking for children or higher risk groups.
If you need medium well or well done, use a longer marinade, a lower grill flame, and a shorter sear so the meat dries out less while it climbs toward 150–160°F inside. Even at these higher temperatures, a sharp knife and thin slices cut across the grain keep each bite easier to chew.
Best Flank Steak Temperature For Grilling At Home
Grilling is the classic way to cook flank steak, and temperature control on the grill has two parts: the heat of the grates and the internal temperature of the meat. High direct heat builds a flavorful crust, while a moderate zone nearby keeps the inside from racing past your target.
Setting Up Grill Heat Zones
Gas Grill Two Zone Setup
On a gas grill, set one burner bank to high and leave the other on medium or low so you have a hot side for searing and a cooler side for gentle finishing. Keep the lid closed while the grill preheats so the grates reach a steady, even heat.
Charcoal Grill Two Zone Setup
On a charcoal grill, pile most of the lit coals on one half of the grill bed for direct heat and spread a thin layer or no coals at all on the other half for indirect heat. Adjust the vents to keep a strong fire under the hot side without turning the cooler zone into a second blast of direct heat.
Start flank steak over the hot side to form grill marks and surface browning. Once both sides pick up color, slide the steak to the cooler zone and insert an instant read thermometer from the side so the tip sits near the center. This combination of zones lets you creep toward 125–135°F instead of overshooting the mark.
Using A Thermometer The Right Way
A reliable meat thermometer matters more than guessing by color or touch, because flank steak is thin and can move from perfect to overcooked in only a minute or two. Insert the probe from the side of the steak, not from the top, and stop when the tip reaches the center of the thickest section.
Check temperature near the end of cooking instead of poking the steak from the beginning. When the thickest part reads about five degrees lower than your target, take the steak off the grill and tent it loosely with foil. Carryover heat usually nudges the center up by three to five degrees during the rest.
Oven, Broiler, And Sous Vide Temperature Targets
Flank steak also cooks well under a broiler, on a grill pan, or with sous vide followed by a quick sear. Each method uses the same internal temperature ranges, but timing and surface browning change a bit.
Broiling Flank Steak
Set your oven rack a few inches below the broiler element and preheat on high. Place the steak on a broiler pan or a wire rack over a sheet tray so hot air can reach both sides. Broil the first side until the top darkens in spots, then flip and keep a close eye on the thermometer during the second side.
Because broilers differ in power, use time only as a rough guide and lean on temperature instead. Pull the steak at 125–130°F for medium rare, around 135–140°F for medium, or higher if you prefer, then rest before slicing.
Oven Roasting Flank Steak
For more even heat, you can roast flank steak at a moderate oven setting, such as 375–400°F, then finish with a quick sear in a hot pan or under the broiler. Start by patting the meat dry, seasoning both sides, and placing it on a rack over a tray so air can circulate.
Roast until the internal temperature sits about ten degrees below your final goal, then move the steak to a ripping hot skillet or under the broiler for a short sear on each side. This two step method keeps the center gentle while still building a crisp surface.
Sous Vide Flank Steak
Sous vide cooking gives you precise temperature control for flank steak. Set the water bath between 129–135°F for medium rare or around 140°F for medium, bag the seasoned steak, and cook for one to three hours depending on thickness.
When the time is up, dry the surface and sear the steak in a smoking hot pan or on a grill for one to two minutes per side. Because sous vide already sets the internal temperature, the sear only needs to brown the outside, not cook the inside further.
Resting, Slicing, And Carryover Heat
Rest time and slicing angle change the eating experience as much as the target temperature itself. If you rush straight from grill to cutting board, juices spill out and the center may not reach its final level of doneness.
Lay the cooked flank steak on a warm plate or board and tent it loosely with foil for at least five to ten minutes. During this stage, heat continues to move from the surface toward the center, and the temperature can rise by several degrees while juices redistribute.
| Cooking Method | Target Internal Temp Range | Typical Rest Time |
|---|---|---|
| Grill, Direct Then Indirect | 130–135°F medium rare | 5–10 minutes |
| Oven Roast Then Sear | 130–140°F medium to medium rare | 10 minutes |
| Broiler | 130–140°F medium to medium rare | 5–10 minutes |
| Sous Vide Then Sear | 129–135°F medium rare | 5 minutes |
| High Doneness Preference | 145–155°F medium well | 10 minutes |
After resting, slice flank steak thinly across the grain. The long muscle fibers run in one clear direction, so turning the steak ninety degrees and cutting short, narrow strips shortens each fiber and keeps every bite more tender, even at higher temperatures.
Common Temperature Mistakes With Flank Steak
The most common mistake with flank steak is waiting too long to check the temperature. Because the cut is thin, the internal reading can climb by ten degrees in only a few minutes on a hot grill. Start checking earlier than you expect and remove the steak once it sits just below your target range.
Another mistake is skipping rest or cutting the steak in thick slabs along the grain. Even if the thermometer hits the number you want, those habits lead to tougher bites. A short rest and thin slices across the grain help you keep tenderness on your side even if the steak cooks slightly higher than planned.
Finally, some cooks rely only on color to judge doneness. Meat color shifts for many reasons, including lighting and the specific animal, so it does not line up perfectly with safe temperatures. A thermometer gives a clear reading and lets you bring flank steak to the doneness that suits your family while still honoring the USDA guidance for whole beef steaks.
