LOVE THIS SITE!!! I always learn something new..........I have always gone by the put it on and DON't touch it, methodology, Just bought a skirt steak for tacos. Can not wait to try this!!
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The "just keep flipping" method for steaks
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Club Member
- Sep 2016
- 1351
- Spokane, WA
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I usually cook this way for flank, skirt, and other thin steaks but gave it a go with some thicker NY strips (~1lb each) a week or so ago. I think my fire was a bit too hot and I maybe gave them a couple too many flips towards the end but overall they were excellent. Excellent crust on these and still nice and juicy even though they got a bit too done. They look more done in that second picture than they actually were.
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That could be on the cover of a magazine! I've kind of adopted this even with the reverse sear. When it comes time to sear I used to leave it on the same side for a minute to 90 seconds or however long it needed to get the crust I wanted. Now I get it roaring hot and just keep flipping. I haven't tried it (other than thinner cuts) from the start tho. Will give it a try thanks for the post!
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- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
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