Aim for 140–145°F (60–63°C) in the thickest part of flank steak for medium doneness, then rest so the temp of medium flank steak stays juicy and tender.
Flank steak brings big beef flavor and a bold, visible grain. That grain gives great chew, but it also means temperature control matters a lot. Pull it too cool and the center feels tough; let it run too hot and the slices dry out fast. Knowing the temp of medium flank steak gives you a clear target so you can cook with calm instead of guesswork.
Medium flank steak sits in a sweet spot between tenderness and chew. The fibers keep some structure, yet the fat and connective tissue relax enough to stay moist. The method stays simple: use a thermometer, know the numbers, and match your cooking method to the thickness of your steak.
What Temp Of Medium Flank Steak Means In Practice
Most steak charts describe medium as a warm pink center with a springy feel. For flank steak, that usually lines up with an internal temperature around 140–145°F (60–63°C). At this point, the meat has tightened enough to slice cleanly, while the center keeps a rosy color and plenty of juice.
Food safety advice adds one more layer. Whole beef steaks, including flank, should reach at least 145°F (63°C) and then rest for 3 minutes before serving, according to the Safe Minimum Internal Temperature Chart from FoodSafety.gov. That short rest lets heat move through the steak so any cooler pockets catch up.
The table below shows how flank steak feels and looks at different internal temperatures. The ranges match common steak doneness levels and echo beef temperature charts built around USDA guidance.
| Doneness Level | Internal Temp Range | Center Look And Texture |
|---|---|---|
| Rare | 120–130°F (49–54°C) | Deep red, soft, juices bright red |
| Medium-Rare | 130–135°F (54–57°C) | Red to warm pink, soft and tender, juicy |
| Medium | 140–145°F (60–63°C) | Warm pink center, springy bite, moist |
| Medium-Well | 150–155°F (66–68°C) | Faint pink, firmer chew, less juice |
| Well-Done | 160°F+ (71°C+) | No pink, firm texture, can feel dry |
| Chef-Style Medium For Flank | Pull at 138–140°F, rest to 143–145°F | Even pink, tender slices, good juice |
| Safety-Focused Medium | 145°F+ with full 3-minute rest | Pink fades slightly, still moist when sliced thin |
These figures give you a map, not rigid rules. Many cooks pull flank steak from the heat when the center reads 138–140°F (59–60°C), then let carryover cooking push the meat into the medium range during the rest. Carryover often adds 3–5°F inside a steak, especially with thicker pieces.
Official beef advice lines up with this approach. The USDA recommends cooking steaks and roasts to 145°F (63°C) and resting, as explained in its beef temperature guidance that many beef groups quote in their doneness charts. You still have room to nudge the exact number inside that range to suit your taste and texture goals.
Medium Flank Steak Temperature Range And Doneness Clues
A thermometer is the most reliable way to manage the temp of medium flank steak, yet your senses also help. Flank has a long grain and only modest marbling, so texture cues stand out once you build a little practice.
Checking The Temp Of Medium Flank Steak With A Thermometer
Use a fast digital probe. Slide it in from the side into the thickest part of the steak so the tip settles in the center, away from the surface and any fat seams. Take the reading near the end of cooking, not during the early minutes, so you do not lose heat over and over.
For a medium result, aim for a reading of 138–140°F (59–60°C) if you plan to rest the steak for at least 5–10 minutes. During that time the internal temperature climbs into the 140–145°F range that defines medium, then slowly drops as the meat cools. If you prefer to stay close to the official number, cook until the thermometer shows 145°F (63°C) in the center and rest briefly before slicing.
When you cook flank steak indoors in a pan or under a broiler, check in more than one spot. The center of the steak can trail the edges by several degrees, and you want the coolest point to reach your target.
Reading Texture, Color, And Juices
If the thermometer is not handy, flank steak still gives hints about doneness. Medium flank usually springs back when pressed with a fingertip or tongs, with just a slight give. The surface shows browned crust with some darker grill marks if you sear over high heat.
When sliced after resting, a medium flank steak shows a band of pink running through the middle, fading toward more cooked edges. Juices that pool on the cutting board look rosy, not dark red, and they thicken a bit as they cool. If you see almost no juice and the slices crack at the edges, the meat likely went past medium.
Cooking Methods For Consistent Medium Flank Steak
The right temp of medium flank steak is easier to hit when you pick a method that fits the size of your steak and your equipment. Flank responds well to high heat and quick cooking, followed by a decent rest and careful slicing.
Grilling Flank Steak To Medium
Pat the steak dry and season both sides with salt, pepper, and any dry spices you like at least 30 minutes before cooking. This short rest lets salt move inward and helps the surface brown. Oil the grill grates lightly so the meat releases without tearing.
Heat the grill to high on one side and medium on the other. Sear the flank steak over the hot side for 3–5 minutes per side to build crust, then slide it to the medium side to finish gently. Start checking the internal temperature after about 8 minutes total for steaks around 1 inch thick, or sooner for thinner pieces.
Once the center reaches your pull temperature, move the steak to a warm plate, tent loosely with foil, and rest. That pause smooths out temperature differences inside the meat and helps more juice stay in the fibers instead of running onto the cutting board.
Pan-Searing And Oven Finishing
For thicker flank steaks, a pan plus oven combo keeps the outside from burning while the inside reaches medium. Heat a heavy skillet over medium-high heat until a thin sheen of oil moves freely across the surface.
Sear the steak for 3–4 minutes per side without crowding the pan, then transfer the skillet to a 400°F (204°C) oven. In most home ovens, a 1–1.25 inch thick flank steak takes another 5–10 minutes to reach medium. Start checking at the 5-minute mark so you do not overshoot.
If your skillet handle cannot go in the oven, move the steak to a small rimmed baking sheet after searing. The flavor boost still comes from the browned crust you created on the stove.
Broiling Medium Flank Steak
Broiling helps when outside grilling is not an option. Position an oven rack so the top of the steak will sit about 4–6 inches from the broiler element. Preheat the broiler on high for several minutes so the heat stays steady.
Place the seasoned flank steak on a broiler pan or a wire rack set over a rimmed sheet. Broil 4–6 minutes per side for a steak around 1 inch thick, rotating the pan once if your broiler has a hot spot. Check the internal temperature toward the end and use that number as your guide, not the clock.
Approximate Time Guide For Medium Flank Steak
Each grill, stove, and oven has its own quirks, so timing can only work as a rough guide. Still, a simple time chart helps you plan dinner and know when to start checking the thermometer.
| Steak Thickness | Cooking Method | Approximate Time To Medium* |
|---|---|---|
| 3/4 inch (2 cm) | High-heat grill, direct then brief indirect | 6–8 minutes total, flip once |
| 1 inch (2.5 cm) | Grill, hot side plus medium side | 8–12 minutes total |
| 1–1.25 inches (2.5–3 cm) | Pan-sear then 400°F (204°C) oven | 3–4 minutes per side sear + 5–10 minutes oven |
| Up to 1 inch (2.5 cm) | Broiler, 4–6 inches from element | 8–10 minutes total |
| Thin steak under 3/4 inch | Fast grill or hot pan only | 4–6 minutes total; watch closely |
| Marinated flank 1 inch | High-heat grill | 7–9 minutes, depends on sugar in marinade |
| Butter-basted flank 1–1.25 inches | Cast-iron pan, then brief oven finish | 4 minutes per side sear + 4–6 minutes oven |
*Times aim for a pull temperature just below medium so carryover cooking finishes the job during the rest.
Resting, Slicing, And Food Safety
Once your flank steak hits the temp of medium flank steak in the center, the work is only half done. Resting and slicing shape tenderness and juiciness as much as the number on the thermometer.
Move the steak to a warm plate or cutting board and tent loosely with foil. Let it stand for at least 5–10 minutes. This short pause lets heat and juices spread through the meat instead of staying near the surface. When you carve, less liquid pours out and more stays in each slice.
Slice flank steak across the grain at a slight angle. Look for the long lines of muscle fibers and cut across them, not along them. Keep slices about 1/4 inch (6 mm) thick for fajitas, salads, and plates where the steak sits on its own. Thinner slices soften the chew even if the steak ended up a touch past medium.
From a safety angle, avoid leaving cooked steak in the temperature danger zone for long stretches. Food safety agencies warn that bacteria grow fast between 40°F and 140°F (4–60°C), so do not let cooked meat sit at room temperature for hours. Chill leftovers within 2 hours, or within 1 hour if the room is hot.
For more background, you can check beef cooking advice from the USDA, which repeats the 145°F (63°C) internal temperature for steaks with a rest period in its beef temperature recommendations. Following those numbers while paying attention to carryover heat and slicing gives you flank steak that is both safe and satisfying.
