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Reverse sear flank steak
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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.
Smoke the meat til almost done, then sear on a hot grill for a few minutes ! The RS is awesome!
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.
Thanks,it's been a good week for tasty smoked food around here!
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.