Traeger Reverse Seared Flank Steak Recipes
TRAEGER REVERSE SEARED FLANK STEAK
These reverse seared flank steaks are tender, juicy, and perfectly cooked because of the reverse sear method.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Preheat your wood-pellet grill to 225°.
- Combine the Steak Rub ingredients in a small dish, and then liberally rub both steaks with the seasonings.
- Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull.
- Crank the grill up to high and let it heat with the steak off the grill and tented with foil to keep warm.
- Once the grill is heated as hot as it will go (450-500° ideally), place the steaks back on and grill for 2-3 minutes per side.
- Remove and serve immediately with a pat of butter on top.
Nutrition Facts : Calories 112 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 737 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
REVERSE-SEAR STEAK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA. When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Time 8h50m
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.
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