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Reverse sear flank steak

post #1 of 18
Thread Starter 
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!
post #2 of 18
popcorn.gif

I really like Pitmasters !
post #3 of 18
Quote:
Originally Posted by b-one View Post

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!


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.

post #4 of 18
Reverse sear??? Please enlighten me. I have never heard of such a process.
post #5 of 18
Quote:
Originally Posted by lumpydrey View Post

Reverse sear??? Please enlighten me. I have never heard of such a process.

Smoke the meat til almost done, then sear on a hot grill for a few minutes ! The RS is awesome!
post #6 of 18
Quote:
Originally Posted by lumpydrey View Post

Reverse sear??? Please enlighten me. I have never heard of such a process.


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.

post #7 of 18
Thread Starter 
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😜.


post #8 of 18

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

post #9 of 18
Oh yeah, nice smoke ! Looks great ! icon14.gif
post #10 of 18

Man that looks good

 

Gary

post #11 of 18
@timberjet & @WaterinHoleBrew okay got it. I have used this method before. I didn't know it as such. Thank you for the education.
post #12 of 18
Thread Starter 
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😜.

Quote:
Originally Posted by timberjet View Post

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

Thanks,it's been a good week for tasty smoked food around here!yahoo.gif
post #13 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Oh yeah, nice smoke ! Looks great ! icon14.gif

Thanks,it tasted as good as it looked!
post #14 of 18
Thread Starter 
Quote:
Originally Posted by gary s View Post

Man that looks good

Gary

Thanks Gary, you should have flown up here, but now I get to eat the leftovers!
post #15 of 18
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.
post #16 of 18

Trying this soon.

post #17 of 18
Thread Starter 
Quote:
Originally Posted by Pablo536 View Post

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.

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.
post #18 of 18
Thread Starter 
Quote:
Originally Posted by Lemmy View Post

Trying this soon.

Go for it flank is a great cut of meat!
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