Flank Steak 101 | Chef Eric Recipe
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- Опубліковано 13 жов 2022
- Learn how to master Flank Steak with Chef Eric with his Flank Steak 101 how-to recipe!
"This is my go-to method for cooking semi thinner steaks such as flank, skirt or smaller bavette. Pay close attention to the “scruffing” method, the seasoning layering system, and the board sauce technique, they will enhance you steak game. Please Enjoy!" - Chef Eric Gephart
Flank Steak 101
Ingredients:
1 Each Flank Steak
1 Tablespoon Cattleman’s Californian Tri-Tip Rub
1 Tablespoon Lanes BBQ Sweet Heat
2 teaspoons Olive Oil
Method:
1. Stabilize your grill at 550 - 600F. Install a searing surface on the lowest setting of the divide and conquer system.
2. As the grill is coming to temperature, lightly draw the edge of a knife across each side of the flank steak creating 1/8th of an inch deep slices in a diamond pattern over the entire surface. This is a method called “scruffing” and increases surface area, as well as caramelization and flavor.
3. Next, season the steak with the salty Cattleman’s California Tri-Tip Rub then follow with the Sweet Heat Rub. This layering system of salty then semi sweet will increase the overall eating experience. Slightly oil the steak and place it on the grill.
4. Cook each side for around 3 minutes depending on the thickness of your flank then turn. Once flipped, dry baste or season again with the sweet heat and drop the dome to lock in the smoke from the caramelized drippings. Cook for another 3 to 4 minutes.
5. Flip the steak as much as you like at this point to get even caramelization and reach an internal temperature of 130F.
6. Remove from the grill, let the steak rest for 7 minutes. Slice once down the center with the grain and then slice the steak again into slices across the grain. Toss the sliced steak in the “Board Sauce” aka the minimal juices mixed with seasoning left on the board. Enjoy!
Chimichurri Butter
Ingredients:
3 Tablespoons Unsalted Butter, Softened
1 Tablespoon Red Wine Vinegar
1 Teaspoon Oregano
1 Cup Parsley
1/2 Cup Cilantro
1/4 Teaspoon Crushed Red Pepper
Cloves Garlic
1 Tablespoon Saica Sicilian Extra Virgin Olive Oil
Method:
1. Combine all in a food processor and pulse until fully incorporated.
2. Using a rubber spatula, transfer the mixture to the center of a piece of wax paper. Roll the paper into a cylinder around the room temperature butter mixture and twist the ends in opposite directions giving shape to the compound butter. Refrigerate until set, roughly 1 hour. Then slice into ¼ inch thick rounds.
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#kamadojoe #steak #recipe - Навчання та стиль
Wow. I've been cooking flank steak for years and this recipe helped me make the best flank steak I've ever had. Didn't have the same rubs, but used Salt Lick Steak seasoning followed by a honey hickory rub and the steak was amazing. Just used the board sauce - really all that's needed. Thanks Chef Eric!
Awesome Dave, thanks heaps for taking the time to comment 🔥🤙🏽
Well done with this steak.👏 Looks so evenly seasoned and ans tasty. It looks perfectly pink and super tender.👌 Great job Chef Eric, will definitely be try it this weekend.👍
Fun and simple cook⚡️🔥🤙🏽
Fun and simple cook⚡️🔥🤙🏽
Love flank. It takes so many different flavors very well too
Great point ⚡️🔥
My new favorite channel! 🍺
Got some fun videos headed your way T🔥🤙🏽
Simple & perfect! Good job Chef, Cheers Eric!
Here’s my friend 🎉
👍👍. Full of good tips as always!!
Thanks
Cheers for watch Pete🔥🤙🏽
Another fine job chef Eric. Looks very delicious. Can’t wait to try it. 😋👍🏼
⚡️🔥🤙🏽
Fantastic, Chef Eric. I'm going to make flank steak for the family this weekend!
Awesome, keep us posted🔥🤙🏽
Just bought a couple to grill up tomorrow. I have always scored them, but the board sauce is a neat tip. Thanks!
And it’s free🤣🔥🤙🏽
All the best
Chef E
Chef Eric is always dropping the best BBQ! Can’t wait to try this one. 🤙
That flank steak is a smooth operator ⚡️🔥
Simple yet delicious 🤤!
All day🎉⚡️🔥
Like your video, helped a lot.
Awesome 🔥🤙🏽
Hey chef Eric again you're doing some magic to this delicious looking flank steak just as you did in Holland 🇳🇱
In a video with pitmasterX.
Great video great again 👍 thanks
Good eye my friend 🔥🔥🔥⚡️
I cooked this last night, it was delicious, I couldn't find the first rub, so I used Lanes Brisket instead. Thanks for a great technique!
Great substitution 🔥⚡️🤙🏽
Hi Eric, sorry to be late to the party but I just got my Kamado. Good video. I would also suggest you doing a video on hanger steak (butcher's cut). Great cut of meat and equally underrated by most folks. Cheers and good cooking!
Liked the video, can you cover grilling whole fish in the future?
Absolutely
I have a whole salmon
Salt crusted whole fish video also to come
Awesome video, throwing a flank on the Kamado tonight! How long per side?
Is it possible to get a flank steak that is 2” - 3” thick? I want to try this on my JoeTisserie (just like a Brazilian steak house).
Hey, thanks for sharing as always excellent job. Would it make more sense just before you're ready to cook it put the oil on first and then put the seasoning on so it sticks and the oil is not just in little strips.
Walter, go for it. I’m not a fan of putting oil on meat then high heat searing. If anything season 1 side and let it tack up then flip and season the other side. But really, there are no wrong answers, go for it🔥🤙🏽
Chef E
I've used Lane's Sweet Heat in the past and my wife complained that it was too salty. I'm pretty sure that adding an even saltier rub would not help things in that regard.
If the oil is "to promote even cooking" I suggest putting it on first, then the seasoning. As you did it here it only covers about 5% of the surface so I don't think it can do what you want.
Ya, must have gotten lucky with this one 😂
Happy grilling my friend ⚡️🔥🤙🏽
So no need to marinade??
So disappointing.This person is a rub seller. Not worldwide vision but very very local.
What person😂? Use what rubs you like, it’s all about technique my friend.
Happy grilling 🎉