when do you pull your flank?

burntbrisket · May 2012

I've been egging a flank steak @ 550 - 600 degrees. I cook it for 2 /12 minutes then flip and cook for an additional 2 1/2 minutes. Then flip and shut the dw and vent down for another 2. When pulling it off the grill the internal meat temp is usualy 125 or so, but after resting for ten minutes in foil I end up with a medium well steak, when I want medium. Is there any rule of thumb on what temp to pull the steak so it doesn't overcook while resting in the foil?

Cowdogs · May 2012

The thinner the cut of meat ... the more thermal momemtum comes into play. This is also called "carry over" cooking.
It is not just a matter of picking the right temp to pull the meat ... but also a matter of how fast the temp was rising when you pulled it. Cooking at 550-600 you have a lot of thermal momemtum, so the "carry over" can be 20+ degrees.
Skip or decrease the 2 minutes with the vents shut.

Little Steven · May 2012

For a ten minute rest I wouldn't bother with foil at all. If you were resting longer maybe loosely tent it but don't wrap.

Chubbs · May 2012

Yeah ditch the foil and see where that puts you then adjust cook time accordingly.

burntbrisket · May 2012

Thanks. Those are great ideas.

ChokeOnSmoke · May 2012

I do flank all the time. I pull at 125 as well and grill at about that same temp. After pulling, I lightly tent it with foil on my cutting board for no more than 5 minutes. I don't think there's any benefit to letting it rest any longer than that. I get a perfect medium rare every time that way.