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Reverse sear flank steak?

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Cymbaline65
Cymbaline65 Posts: 800
in EggHead Forum
Looking to do a flank tonight. Never tried a reverse sear on this cut. Suggestions? 1.5-2lb and I want it medium rare at the thickest, medium at the edges. Or is this cut better suited for a redneck sous vide?
In the  Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Hoov
    Hoov Posts: 264
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    I would just grill it up hot and fast, but you could probably get better wall to wall medium rare with hot tubbing. I'm not sure how the reverse sear would work on a flank, I usually use it for steaks 1.5 inches and larger. Maybe someone with more experience will chime in soon. Best to you!
    - Proud owner of a Large BGE
    - Norman, OK
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    Thanks, Hoov. Your answer was what I was anticipating. Unless the masters out there advise otherwise, hot tubbin' may be the way...
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Hoov
    Hoov Posts: 264
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    Yeah, I rarely bother with plastic bags and hot tubbing, but some swear by it. For me, if it is less than 1.5 inches I will grill at around 500, greater than 1.5 inches gets reverse sear or TRex depending on my mood.
    - Proud owner of a Large BGE
    - Norman, OK
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    Quite frankly, I've NEVER done a reverse sear but only through reading the posts here it has peeked my attention. I'm tempted to hot-tub tonight just to see how well it works.

     

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Nature Boy
    Nature Boy Posts: 8,687
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    I'm thinking even starting at room temp, by the time you get a good sear and rest on that puppy, it will be done. Any more cooking could be counter-productive.

    Whatever you do, enjoy that succulent piece o' beef!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • jtippers
    jtippers Posts: 512
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    IMHO, I think that is to small for a reverse sear. I would probably grill direct at 500-600 until done.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • Cymbaline65
    Cymbaline65 Posts: 800
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    So it seems a more traditional approach is gaining momentum here. I normally season/marinate in the fridge and put directly on a super hot CI grate (550-600 deg) in order to keep it on long enough to get the sear but keep the center as cool as possible.

    So Nature Boy, what DP seasoning would you suggest?

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    Still tempted to SV anyway, just to give it a whirl. Regardless, pics will be posted.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Hoov
    Hoov Posts: 264
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    Marinate in lime juice and do fajitas!
    - Proud owner of a Large BGE
    - Norman, OK
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    I'm actually using my Weber Command of the Grill cookbook. M1A1 Battle Steaks. Proceeds go to wounded vets and the recipes are very good too.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • butert
    butert Posts: 202
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    @hoov, can you explain the reverse sear process?  I'm new to that concept but it seems a lot of people are using it.
    Cooking on a XL BGE from Allendale, Mi.
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  • billyray
    billyray Posts: 1,275
    edited December 2013
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    @ butert Cook your steak indirect at 250-300 to within 10-15 degrees of your desired finish IT. Remove steak and cover, while you remove grid and raise temp to 600 or so. Sear steak down low with a CI grid or griddle for 1-1/2 to 2 minutes a side, depending on thickness, check for your finish temp, if not done enough put it back on for a little.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • butert
    butert Posts: 202
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    Thanks @billyray, does that work for burgers also or just mainly used for steaks?
    Cooking on a XL BGE from Allendale, Mi.
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  • billyray
    billyray Posts: 1,275
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    Not necessary for burgers, cook them hot and fast. Besides steaks, I use this method on roasts also.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Cymbaline65 said:

    So it seems a more traditional approach is gaining momentum here. I normally season/marinate in the fridge and put directly on a super hot CI grate (550-600 deg) in order to keep it on long enough to get the sear but keep the center as cool as possible.

    So Nature Boy, what DP seasoning would you suggest?

    Cosmic Cow, Raising the Steaks or Fajitaish! Cheers!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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