Trying a reverse sear flank tonight

[stevespurrier]

Hang to 110 and sear to 125. I am afraid the PBC wont be able to sear properly so the plan is to get my BGE red-hot to finish the job. Wife will definitely be rolling her eyes. Until she tastes it, that is.

[Jerod Broussard]

Enjoy that dude!!!

[JeffJ]

Flank steak is so thin that I don't even bother with indirect. Just sear it gently over medium-high heat and you should be all set.

[JeffJ]

Please post pics. I am really curious to see what kind of results your hang/flash-sear technique results in.

[Breadhead]

stevespurrier ... fill you fire box 2" below the top. Get your lump red hot. Remove your fire ring and put your grate right on top of your fire box - it will fit perfectly. Now you have the perfect searing setup for a BGE.👍

[lonnie mac]

Breadhead has the ticket. Close is good. I usually throw mine right in the fire. Part of my "live fire" routine! Yes, pics when done! This was in my plans for this weekend lest this dang tropical storm blows my pits away again.

[RonB]

Are you searing at Flank Speed? Don't forget the pics.

[HouseHomey]

Pics?????

[stevespurrier]

OK it was a 1.89 lb flat iron. Set the timer for 22 minutes and it was already at 120. So, no sear. But it was amazing. Twice now the most tender way I have ever cooked one of these. I will get the time right next time.

[KevinG]

Wow, that's awesome. That is textbook uniform pink from edge to edge. There is no grey meat visible. A seared crust would be an added plus, but that there looks awesome for an "adventure " cook. It's sous vide with smoke !

[stevespurrier]

Accompanied by Italian spinach and egg, baked sweet potato slices, and grilled squash on the PBC grate with a little balsamic.

[stevespurrier]

Flank steak is so thin that I don't even bother with indirect. Just sear it gently over medium-high heat and you should be all set.

I have always done them at about 550 degrees on my egg for about 2 minutes a side and they are outstanding. Doing this for the adventure!

[Henrik]

Man that looks good! Can I have some?

[JeffJ]

Well, the method my have been a bit unorthodox, but judging by the pics I would say it was wildly successful.

[doctorak]

Looking good! That's some delicious looking red meat on the inside. Not much crust on the outside. I wonder if this would've been a job for a butane torch, kind of like with sous vide? Get a nice crispy exterior without overcooking the middle.

[Breadhead]

I agree...👍 The inside was cooked nicely but none of that tasty crust from the Maillard reaction on the outside.

[stevespurrier]

A torch is an outstanding idea!! Had not thought of that. Yeah it was absolutely delicious but I want the crust. I will figure it out

[(Bluecat)]

Kenji Alt, The Food Lab meister, says the best way to reverse sear is to put a grate on top of a chimney full of hot coals. Here's the video, long but worth it.

http://www.seriouseats.com/2016/06/how-hot-is-too-hot-steak-searing-adam-savage-tested.html