Flank Steak – The steak from the thinning
Flank steak was unknown in our area for years, but that's changed now – and rightly so! Flank steak is a particularly flavorful cut from the flank of beef and offers a light bite .
To ensure the best quality, we only ship flank steaks that have been dry-aged for at least three weeks. This aging process imparts a slightly nutty flavor and makes the meat particularly tender.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and optimal meat quality .
To ensure the best quality, we only ship flank steaks that have been dry-aged for at least three weeks. This aging process imparts a slightly nutty flavor and makes the meat particularly tender.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and optimal meat quality .
Flank Steak Explained – Meat Consultation
Cutting the flank steak
The flank steak , also called bavette de flanchet , is cut from the thin part of the belly, below the fillet. It has long fibers, so it's important to slice the steak thinly against the grain after cooking.
Raising our cattle
Our beef comes exclusively from our own herd and from partners located in the immediate vicinity of our butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed .
Short transport routes (max. 50 km) ensure gentle, stress-free slaughter directly in our company and ensure the outstanding quality of the meat .
Short transport routes (max. 50 km) ensure gentle, stress-free slaughter directly in our company and ensure the outstanding quality of the meat .
Dry aged beef – a tradition for us
Dry aging isn't a trend for us, but a tradition. Aging on the bone allows the meat to lose up to 50% of its moisture, which intensifies the flavor without leaving the meat dry after cooking. This method enhances the meat's robust flavor.
Our flank steaks mature on the bone for at least 2 weeks.
Our flank steaks mature on the bone for at least 2 weeks.
Preparing the flank steak
How to prepare flank steak on the grill – in 6 steps
A lid is important for cooking on the grill, regardless of whether the grill is operated with charcoal, gas or electricity.
- Prepare 2 zones on the grill:
- Zone 1: As high heat as possible
- Zone 2: Indirect heat from Zone 1 - Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone, grilling it until it has a roasted flavor.
- Place in the indirect zone and reduce the heat in zone 1 (remove coals, turn down gas/electricity).
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flank steak in a pan – in 5 steps
The technique differs little from grilling, only different tools are required.
- Place the pan on the stovetop and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Place the steak in the oven and insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the flank steak
To cook the steak perfectly, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: Place the probe lengthwise on the steak, mark the required penetration depth, then pierce the meat up to the mark.
Tip: Place the probe lengthwise on the steak, mark the required penetration depth, then pierce the meat up to the mark.
Recommended core temperature for flank steaks
The core temperature depends on personal taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for flank steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Completely recolored, almost no pink | 60-64 °C |
Aus eigenem & Partner ViehbestandFlank Steak
Flank Steak
Aromatischer Cut, lange Fasern – dünn gegen die Faser tranchierenRegular price
21,59 €
Sale price
21,59 €
Regular price
Unit price
35,98 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
View full details
Flank Steak – The steak from the thinning
Flank steak was unknown in our area for years, but that's changed now – and rightly so! Flank steak is a particularly flavorful cut from the flank of beef and offers a light bite .
To ensure the best quality, we only ship flank steaks that have been dry-aged for at least three weeks. This aging process imparts a slightly nutty flavor and makes the meat particularly tender.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and optimal meat quality .
To ensure the best quality, we only ship flank steaks that have been dry-aged for at least three weeks. This aging process imparts a slightly nutty flavor and makes the meat particularly tender.
Through our own breeding and slaughtering, we ensure species-appropriate animal husbandry and optimal meat quality .
Flank Steak Explained – Meat Consultation
Cutting the flank steak
The flank steak , also called bavette de flanchet , is cut from the thin part of the belly, below the fillet. It has long fibers, so it's important to slice the steak thinly against the grain after cooking.
Raising our cattle
Our beef comes exclusively from our own herd and from partners located in the immediate vicinity of our butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed .
Short transport routes (max. 50 km) ensure gentle, stress-free slaughter directly in our company and ensure the outstanding quality of the meat .
Short transport routes (max. 50 km) ensure gentle, stress-free slaughter directly in our company and ensure the outstanding quality of the meat .
Dry aged beef – a tradition for us
Dry aging isn't a trend for us, but a tradition. Aging on the bone allows the meat to lose up to 50% of its moisture, which intensifies the flavor without leaving the meat dry after cooking. This method enhances the meat's robust flavor.
Our flank steaks mature on the bone for at least 2 weeks.
Our flank steaks mature on the bone for at least 2 weeks.
Preparing the flank steak
How to prepare flank steak on the grill – in 6 steps
A lid is important for cooking on the grill, regardless of whether the grill is operated with charcoal, gas or electricity.
- Prepare 2 zones on the grill:
- Zone 1: As high heat as possible
- Zone 2: Indirect heat from Zone 1 - Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone, grilling it until it has a roasted flavor.
- Place in the indirect zone and reduce the heat in zone 1 (remove coals, turn down gas/electricity).
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flank steak in a pan – in 5 steps
The technique differs little from grilling, only different tools are required.
- Place the pan on the stovetop and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Place the steak in the oven and insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the flank steak
To cook the steak perfectly, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: Place the probe lengthwise on the steak, mark the required penetration depth, then pierce the meat up to the mark.
Tip: Place the probe lengthwise on the steak, mark the required penetration depth, then pierce the meat up to the mark.
Recommended core temperature for flank steaks
The core temperature depends on personal taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for flank steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Completely recolored, almost no pink | 60-64 °C |
