0.75-Inch Flank Steak, Medium Rare: Pull Temp & Cook Time
A 0.75 inch flank steak cooked medium rare needs about 6 min over 450 °F / 230 °C — roughly 3 minutes per side. Pull it at 125 °F / 52 °C; carryover takes it to 130 °F. Rest 5 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 0.75 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 3 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 6 minPull at 125 °F / 52 °CProbe the centre from the side, not the top — you want the true core reading.
- + 5 minRest, then sliceIt climbs the last 5 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 0.75 inch flank steak, same doneness — only the heat changes. Thin, lean and full of long grain fibres. Hot and fast, medium rare, then sliced hard against the grain — any other treatment makes it chewy.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 6 min | 125 °F | 5 min |
| Sous Vide | 130 °F / 55 °C | 45 min | 130 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Flank Steak temperature chart
| Doneness | Final temp | Pull at (0.75 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 120 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 125 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 135 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 145 °F | Slight pink, noticeably drier. |
Recommended Tools for Perfect Results
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Pink Butcher Paper (Unwaxed, 18")
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 0.75 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 0.75 inch flank steak be pulled at for medium rare?
Pull at 125 °F / 52 °C. Carryover cooking adds about 5 °F while it rests, landing on the 130 °F / 55 °C that defines medium rare.
How long does it take?
About 6 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
How long should it rest?
5 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.