Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Crusty Flank Steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Crusty Flank Steak

    I tried the crusty flank steak recipe this weekend with poor results. I had a 1.5 lb cut of flank steak and I brined it about an hour before I cooked it. I was using my gasser that has a sear burner between two of the main burners so I feel like I had a pretty hot fire. I only coated with vegetable oil like the recipe calls for. I turned frequently probably 30 sec to 1 min intervals and I kept going until the thickest part reached 130. I cut the meat against the grain.

    I did not end up with a crust on the meat and was overall pretty disappointed. The thickest part was probably around 0.5". I watched a video meathead has from Bloomberg and it looks like he's got a much larger cut of flank steak than what I was using. Is that the problem? I lightly coated with oil, should I be using more? Any other thoughts?

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo