Reverse sear flank steak

Discussion in 'Grilling Beef' started by b-one, Apr 12, 2015.

  1. b-one

    b-one Smoking Guru OTBS Member

    Got a flank steak getting some love from Todd's pit master pellets on the WSM! Next it will be time to sear it on big red my weber gasser!
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn

    I really like Pitmasters !
     
  3. timberjet

    timberjet Master of the Pit

    Flank is my favorite cut of Beef. Oh so good. That hunk of cow is made for the reverse sear for sure. Can't wait for the finish.
     
  4. Reverse sear??? Please enlighten me. I have never heard of such a process.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Smoke the meat til almost done, then sear on a hot grill for a few minutes ! The RS is awesome!
     
  6. timberjet

    timberjet Master of the Pit

    Reverse sear. This is where you season the meat. Smoke the meat low and slow until very rare like 105 to 110 internal. Then move to a very hot grill or oven broiler and sear it on both sides. This technique works very well on cuts like tri tip, sirloin tip, London broil, flank steak and skirt steak. I am sure there are a few more that didn't pop into my head. It seals in a lot of moisture, carmelizes the outside of the meat and is just the only way I do cuts like this these days. These cuts of meat benefit from being Med rare for the best tenderness. You would want to slice very thin across the grain. Flank is the beefiest tasting of these cuts in my opinion and my mouth is watering as I type.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Okay time for pics it was tasty! Seasoned with salt, pepper,garlic and dehydrated onion. Served with broccoli and baked taters and a strange fruit salad the wife made with multi oranges fennel and shallots among other things I won't eat😜.

     
  8. timberjet

    timberjet Master of the Pit

    Dang it where is my drool shield. I just shot mouth juice all over the monitor. Nice job man!
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Oh yeah, nice smoke ! Looks great ! Thumbs Up
     
  10. Man that looks good

    Gary
     
  11. @timberjet & @WaterinHoleBrew okay got it. I have used this method before. I didn't know it as such. Thank you for the education.
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Okay time for pics it was tasty! Seasoned with salt, pepper,garlic and dehydrated onion. Served with broccoli and baked taters and a strange fruit salad the wife made with multi oranges fennel and shallots among other things I won't eat😜.

    Thanks,it's been a good week for tasty smoked food around here!:yahoo:
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Thanks,it tasted as good as it looked!
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Thanks Gary, you should have flown up here, but now I get to eat the leftovers!
     
  15. pablo536

    pablo536 Newbie

    If you want to go low and slow get a brisket. Flank will just be tough. Grill it as hot and fast as possible, to your temp. Rare/med rare.
     
  16. lemmy

    lemmy Newbie

    Trying this soon.
     
  17. b-one

    b-one Smoking Guru OTBS Member

    this wasn't tough at all,there are many ways to flavor and cook meat. I used a smoke generating device called AMNPS and it generates little heat, great smoke flavor then finish it on the grill.
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Go for it flank is a great cut of meat!
     

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