Australian Wagyu Flank Steak

Flank steak comes from the abdominal muscles — a hardworking group of fibers that run long and tight. On a commodity animal, that means you're fighting the cut the whole way. On Australian Wagyu, those same fibers are laced with intramuscular fat that softens the texture from the inside out. The result is a steak that still has the satisfying chew and robust, almost mineral beefiness that makes flank a steakhouse classic, but with a richness and moisture that doesn't require marinating just to be edible.

We source this from Capital Meat Imports, who work with Australian Wagyu programs known for their pasture-raised, grain-finished protocols. Australia's temperate climate and vast grazing land produce Wagyu cattle that develop fat distribution at a slower, more natural pace than many feedlot operations — which shows up in the marbling consistency across the cut. You're not getting pockets of fat; you're getting even coverage throughout a notoriously lean muscle.

What we love most is the value-to-experience ratio. This is a 12oz Wagyu steak that feeds one generously or two people when sliced. It takes high heat beautifully, develops an exceptional crust, and rewards anyone who understands one rule: slice against the grain. Get that right and this cut punches well above its price point.

The Most Important Rule: Know Your Grain

Before anything else, look at your flank steak raw and identify the direction the muscle fibers run — they'll be clearly visible, running lengthwise down the cut. Everything about how this steak eats depends on slicing perpendicular to those fibers after cooking. Skip this step and even a perfect cook will feel chewy. Nail it and the steak nearly falls apart.

Best Cooking Methods

High-heat sear (cast iron or grill): This is the move. Flank is thin enough that it doesn't need low-and-slow — it needs fast, aggressive heat to build a crust before the interior overcooks.

Broiler: A solid option if you don't have a grill. Get the rack close to the element and treat it like an upside-down grill.

Reverse sear: Less common for flank but works well if you want precise edge-to-edge doneness — finish hard in a cast iron pan.

Step-by-Step: Cast Iron or Grill

Pull the steak from the fridge 30–45 minutes before cooking and pat completely dry.

Season generously with kosher salt and cracked black pepper. The Wagyu fat will carry the seasoning, so don't be shy.

Get your cast iron or grill ripping hot — you want visible smoke before the steak hits the surface.

Sear 3–4 minutes per side for a 12oz flank at medium-rare. Resist the urge to move it.

Target internal temp: 125–130°F for medium-rare. Pull at 125°F — carryover will take it the rest of the way.

Rest the steak at least 8–10 minutes tented loosely with foil. Flank holds a lot of juice under pressure; resting lets it redistribute.

Slice against the grain at a slight diagonal bias, about ¼-inch thick. Thin, cross-grain slices are the difference between tender and tough.

Temperature Guide

Medium-Rare: Pull at 125°F (recommended)

Medium: Pull at 135°F

Well beyond medium: Not recommended — this cut tightens up quickly past medium

Tip: Because of the Wagyu fat content, you'll likely need little to no added oil or butter in the pan. Let the steak's own marbling do the work.