• Flank Steak
  • Flank Steak
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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 .

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.
Flank steak cut

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 .

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.

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.

  1. Prepare 2 zones on the grill:
    - Zone 1: As high heat as possible
    - Zone 2: Indirect heat from Zone 1
  2. 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.
  3. Place in the indirect zone and reduce the heat in zone 1 (remove coals, turn down gas/electricity).
  4. Insert the core temperature probe into the steak.
  5. When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
  6. 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.

  1. Place the pan on the stovetop and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approximately 120°C.
  2. 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.
  3. Place the steak in the oven and insert the core temperature probe into the steak.
  4. When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
  5. 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.

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:

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
* Our core temperature recommendation for flank steaks: 54 °C
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Flank Steak

Flank Steak

Aromatischer Cut, lange Fasern – dünn gegen die Faser tranchieren
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    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 .

    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.
    Flank steak cut

    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 .

    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.

    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.

    1. Prepare 2 zones on the grill:
      - Zone 1: As high heat as possible
      - Zone 2: Indirect heat from Zone 1
    2. 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.
    3. Place in the indirect zone and reduce the heat in zone 1 (remove coals, turn down gas/electricity).
    4. Insert the core temperature probe into the steak.
    5. When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
    6. 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.

    1. Place the pan on the stovetop and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approximately 120°C.
    2. 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.
    3. Place the steak in the oven and insert the core temperature probe into the steak.
    4. When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
    5. 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.

    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:

    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
    * Our core temperature recommendation for flank steaks: 54 °C

    Frequently Asked Questions

    Is it possible to ship meat and sausage in the summer?

    Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

    How is the goods cooled

    If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

    How are the products packaged?

    Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

    Do I have to be at home when my package is delivered?

    Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

    Can I refreeze products that were shipped frozen, even if they are delivered thawed?

    Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

    If I order multiple pieces of one item, will I receive them all at once?

    If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.