Prepare the Steak

Before you start cooking, take the flap steak out of the fridge about 30 minutes prior to cooking. This brings the steak closer to room temperature, allowing it to cook more evenly. Pat it dry with paper towels to remove excess moisture; this helps achieve a perfect sear.

Season the Steak

Generously season your steak with kosher salt and freshly cracked black pepper. Don’t be shy—flap steak is a hearty cut that benefits from a good layer of seasoning. If you want to take it to the next level, you can add garlic powder, onion powder, or even a pinch of paprika for some smoky flavor.

Preheat Your Pan or Grill

Now, let's get your cooking surface ready. If you're using a cast-iron skillet, heat it on medium-high heat and add a splash of vegetable oil. This ensures a hot surface for a good sear. If you’re grilling, preheat the grill to high heat, making sure the grates are clean and lightly oiled.

Sear the Steak

Once the skillet or grill is hot, add your flap steak. Sear it for 4-5 minutes per side for a medium-rare cook (130–135°F / 54–57°C). For medium (140–145°F / 60–63°C), aim for 5–6 minutes per side. Remember that the steak will continue cooking a little after you take it off the heat, so be mindful of your preferred doneness.

Let It Rest

After removing the steak from the heat, resist the urge to cut into it right away! Allow it to rest for 5-10 minutes. This helps redistribute the juices, making the steak extra juicy and tender when you slice it.

Slice Against the Grain

For the best texture, always slice the steak against the grain. This means cutting across the lines of muscle fibers, which makes the steak easier to chew. Slice it thinly for optimal tenderness, especially if you plan to use it in salads, sandwiches, or tacos.