I got this in a newsletter from Jess Pryles. I did a quick search, there doesn't seem to be a whole lot about this. RonB mentioned it in a reply to somebody about a year ago, but there's not much else. And Meathead uses it in a video that he posted on flank steaks, but that's deep in another topic, the Allen Bros deal if you want to see a great video of this technique. Here is a word-and-photo explanation.
Just keep flipping your steak. Do it every 30 seconds, do it every 15 seconds, do it as often as you can. The reason is, it never gets hot enough on one side to do anything but build up a crust. the heat doesn't penetrate, but the inside does get cooked just because it's close to the flame. I did my last flank steak that way, but I really think I could have gotten the flames a little hotter, and I could have left it on a little bit longer. So here's what it looks like.
Get that fire HOT. This one is almost too hot. The hotter it is, the more often you need to flip. But you want it really, really hot.
Then flip that son on a gun. Flip it every 30 seconds, or every 10 to 15 seconds if the fire is really hot, like this one is.
You will need the longest set of tongs you have, and probably a glove as well. It gets really really hot. In this picture, I'm holding the thicker edge of the steak over the grate and holding the thinner edge up because it's pretty much done.
And, the results are perfect, much better than the last time, if you can believe it! I got the fire hotter, and I did the steak a little bit longer, so that the inside was still perfectly medium rare and the outside had that steakhouse crust that I was going for!
That's it! Nothing hard about it. Throw that son of a gun ​​​​over really high heat, and just keep flipping it! Easier and faster than reverse sear, easier and WAY faster than sous vide, and you get than great steakhouse sear!
Oh, and these flank steaks from Allen Bros are da bomb. Highly recommended.
Just keep flipping your steak. Do it every 30 seconds, do it every 15 seconds, do it as often as you can. The reason is, it never gets hot enough on one side to do anything but build up a crust. the heat doesn't penetrate, but the inside does get cooked just because it's close to the flame. I did my last flank steak that way, but I really think I could have gotten the flames a little hotter, and I could have left it on a little bit longer. So here's what it looks like.
Get that fire HOT. This one is almost too hot. The hotter it is, the more often you need to flip. But you want it really, really hot.
Then flip that son on a gun. Flip it every 30 seconds, or every 10 to 15 seconds if the fire is really hot, like this one is.
You will need the longest set of tongs you have, and probably a glove as well. It gets really really hot. In this picture, I'm holding the thicker edge of the steak over the grate and holding the thinner edge up because it's pretty much done.
And, the results are perfect, much better than the last time, if you can believe it! I got the fire hotter, and I did the steak a little bit longer, so that the inside was still perfectly medium rare and the outside had that steakhouse crust that I was going for!
That's it! Nothing hard about it. Throw that son of a gun ​​​​over really high heat, and just keep flipping it! Easier and faster than reverse sear, easier and WAY faster than sous vide, and you get than great steakhouse sear!
Oh, and these flank steaks from Allen Bros are da bomb. Highly recommended.
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