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I've been searing thick steaks and burgers since my intorduction to the egg and love the flavor i get from the tecnique. Last time i cooked a flank i did not sear and just did 4 mintues per side and a 10 minutes rest to get a very tasty medium rare. I'm a little hesitant to sear a flank since its so thin and i dont want to over cook it. even with a thermapen, i think things may go astray (overcooked) with something this thin.
I was planning on trying to do a 90 second sear, flip, 90 second sear, then raise grate, close the vents 3/4 of the way and cook for another 2 minutes. then thermapen it (while looking up inthe sky and praying).
i'm interested in what others have done with searing a thin flank steak to keep it at meddium rare. any tips and tricks would be helpful before i risk ruining this gorgeous piece of beef.