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Got a recipe for a meal using flank steak which must be essentially rare or medium at the absolute most. Will be cooking on my small...any ideers on time and temp?
L, M, S, Mini
i suggest that u do each side at 3 minutes with the temp at 700-750.
RRP,[p]Smokin' Todd is right on if the meal is around 1" thick. Meat thickness really affects cooking time with searing type cooks, as does starting meat temperature. Adjust as necessary for the thickness of the meat you intend to use.[p]The Pittsburgh style of cooking a steak will produce the rarest of them all. If it needs a bit more, simply let it dwell in the Egg while it cools. As KennyG emphasizes, a cold steak is very important to success with this cooking method.[p]The link is to my description of cooking steak Pittsburgh style on the Egg.[p]Spin
Pittsburgh style steak
RRP,, nice choice on the steak, Flank, if done right can and prolly will be the best piece of beef you will ever eat..
It does however take two days to marinate to get that result..
Always "score" flank against the grain before grilling and 5 or so minutes per side at 500º will knock your socks off.
If you want a great marinade recipe and procedure, let me know, It`s probably the only recipe I have that will produce a consistant "blow you away" steak!
Any other steak will bore you after this one!.....
Bring on the flames boys!!!!!!!!!!,,,,,BRING EM ON!!!!!!!![p]Mop![p]
Mop, tell you what...I'll trade you recipes as I too feel I have one that will knock your socks off! We've had this as a personal favorite for more years than Ed Fisher has been making BGE's. It's just that I tried it on the BGE last night for the first time. Give me a minute and check your email. Ron
L, M, S, Mini
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