Old No. 7 Flank Steak

Old No. 7 flank steak gets its name from the famous Tennessee whiskey, and the overnight marinade is what transforms a lean, tough cut into something smoky, tender, and full of character. Garlic mashed with dry mustard gets loosened with whiskey, and that mixture soaks into diamond-scored cuts on the meat for at least 12 hours.

Scoring the surface in a crosshatch pattern serves two purposes. It lets the marinade penetrate deeper into the meat, and it shortens the muscle fibers so the steak is easier to chew. Flank steak is naturally lean and fibrous, so both of these matter.

Two hours at room temperature before grilling ensures even cooking from edge to center. High heat, 3 to 5 minutes per side, gives you a hard sear with a pink interior. Dotting with butter as it grills adds richness and helps the crust develop.

Pro Tips

• Score the steak about ⅛-inch deep. Deeper cuts risk the meat falling apart; shallower ones won’t let the marinade in.
• Use a zip-lock bag for marinating. It distributes the marinade evenly and makes cleanup simple.
• Slice immediately after grilling, against the grain, into thin ¼-inch slices. Against the grain is critical with flank steak; cutting with the grain gives you chewy, stringy bites.
• Season with salt and pepper after slicing, not before marinating. Salt too early draws moisture out of the meat.

Variations

• Bourbon brown sugar flank: Add a tablespoon of brown sugar to the marinade for a caramelized, sweet-savory crust.
• Asian-style whiskey steak: Add soy sauce and fresh ginger to the marinade for an East-meets-South flavor profile.