Enjoy the juicy taste of the meat by using the reversed seared flank recipe.
Trusted SourceFlank steak - Wikipedia Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib”. en.wikipedia.org is arguably the best homemade steak. Lean beef should be prepared in the best way to have memorable experiences in your kitchen.
The reverse-seared flank steak recipe is one of the most preferred methods of preparing a lean cut of beef at homes and professional restaurants. Your lean meat will come out great if you smoke it in your grill slowly and conclude with a char.
Reverse seared flank steak will leave you wanting more. The recipe works by bringing out the natural juices in steak.
The process is slow and ultimately results in doneness that leaves you mouthwatering. The best recipes for making reverse-seared flank steak never disappoint in presenting steak that beats the rest.
The recipe in this article is an excellent guide on how to prepare the best reverse-seared flank steak.
The traditional way of searing steak is what is commonly known as reverse searing.
Most of the traditional restaurants out there sear steaks first before cooking. This process usually entails searing the steak over high temperature. After that, the seared steak is cooked in the oven.
This method allows the meat to gain heat and cook inside, reaching the doneness that you expect.
Smoking brings out an excellent taste of the meat. According to most reviews on Amazon, the best electric smoker remains the Old Smokey electric smoker. The smoker is designed with a flat top to enable natural juices from steak to drip back inside. It also comes with a chip tray that is excellent for wood chips to enhance food flavor. The product has a thermostat that controls heat, allowing a broad variety of cooking.
While asking yourself if you can reverse sear flank steak, don’t forget to consider the most suitable method of preparing the food first.
Reverse searing is possible with a cooking oven; you can also use the sous vide for the process, which will present the same outcome.
However, the best way of reverse searing is using a grill or a smoker. The best smoker was previously mentioned. One of the best grills in the market, according to experts, is the Traeger Texas Elite Pellet Grill 34. It has locking casters and thick legs that are around two inches thick. This is outstanding for balance. It’s big, and perfect for cooking.
Notably, several types of grills provide indirect heat sources which work best for preparing steaks. These grills include pellet grills; you will also find the Big Green Egg useful.
As previously mentioned, reverse searing is one of the best methods of finishing cooked steak.
The smoke and reverse sear flank steak taste sweetest when done in the right way. Flank is the most preferred part for steaks.
However, this does not mean that it is the only type of steak used for reverse searing. This process can be used for almost all types of steaks. Flank steak is the tough and lean part of beef. This fact makes flank the best type of meat for reverse searing.
Flank steak also beats its closest rival, the skirt steak by far. As much as these two types of steak have great taste, flank steak comes out with a better taste than skirt steak. Skirt steak is tougher than flank steak, which makes its taste different.
Some people may prefer skirt steak to flank steak. That’s still okay. It has a more intense flavor, which gives it a unique taste.
Reverse searing flank steak ensures the meat is cooked all around. This reason contributes to why reverse searing flank steak is the best. Another common type of steak you will find suitable for reverse searing is the bavette steak.
Bavette is the long stretch of beef found at the bottom part of the sirloin. It has a unique marbling which contributes to its tender state. Furthermore, the bavettw steak is able to absorb rich flavors. Flank steak still tops the list of the best types of meat to reverse sear.
Oil is not that necessary when reverse-searing. Notably, it has minimal use while smoking flank steaks. Vegetable or olive oil is the best type of oil to use if you prefer to use oil in your smoking. When pan-searing flank steak, you can apply ghee or olive oil.
Reverse searing flank steak has several benefits. This process ensures that the food is cooked entirely inside. Therefore, you don’t need to worry about your steak being half prepared when you properly sear flank steak.
Furthermore, reverse searing does not let the outside dry out, which brings out that excellent taste. Grilling alone is not as useful as reverse searing.
It is vital to note that if flank meat is only grilled, there is a high chance that it will not be cooked evenly. Meat that looks perfect on the edges, yet the inside is somewhat raw is not inviting.
Additionally, directly cooking meat exposes overcooking, which draws away from the desired level of doneness. Reverse searing allows temperature control, a factor that allows cookers to achieve the results they desire.
Reverse searing flank steak is not as difficult as it may seem.
1.5 lbs. flank steak
1 teaspoon sea salt
Fresh ground pepper
1 tablespoon ghee or oil
For this recipe 1.5 pounds of flank steak will be okay. The steak should preferably be a half-inch thick.
You should also have one teaspoon of sea salt. One tablespoon of ghee or oil.
The first thing you ought to do is to preheat your grill (or an oven) to a level of 225 degrees.
You should then apply some salt and pepper to your steak.
The next step involves placing it on a wire rack over a baking sheet, which should be rimmed. Cook the steak for twenty to thirty minutes. Do this until the internal temperature of the steak reaches around one hundred and thirty degrees.
You should then heat the skillet or pan to a high temperature. Ensure you use one tablespoon of oil or ghee for this step. Take the steak it out and sear for about one minute.
Searing should be done on both sides of the steak. Do this to ensure the perfect crust is formed. The final step is to place your steak in a foil and rest it for at least ten minutes. After that, slice and serve it while hot.
Reverse searing flank steak remains the best method of bringing out its outstanding juice taste.
The process does not require rushing; instead, it should be done slowly to allow the steak to form the desired crust.
Notably, reverse searing is the opposite of the normal method of searing lean meat that restaurants use.
Doing this to meat ensures the meat is properly cooked on the inside and outside. Flank steak is the best type of meat to reverse sear. However, the process can be used for several types of steak. Take your time to know how to reverse sear flank steak to enjoy the best grilling.