Flank steak.

[Tatanka]

The flank steaks I've made on the 22" Weber I've marinated for some time before cooking, used a basic SPG rub/seasoning, and they were first seared and then moved to the other side for smoking and cooking.

I'd never heard of a reverse sear before joining this forum and wonder if it might be useful in producing a better flank steak for London Broil. Appreciate your thoughts.

 

[FireChief]

I've done both methods. For me i can say i don't notice any discernable difference in quality or taste of the final product except maybe a little more smoke flavor on reverse sear. I have found that its been easier to hit my desired temp using reverse sear. Eaisier to guage temps as they slowly rise as opposd to over a searing heat. Give it a try, see how it works for you.

 

[Tatanka]

I've done both methods. For me i can say i don't notice any discernable difference in quality or taste of the final product except maybe a little more smoke flavor on reverse sear. I have found that its been easier to hit my desired temp using reverse sear. Eaisier to guage temps as they slowly rise as opposd to over a searing heat. Give it a try, see how it works for you.

Believe I will. And, I'm going to slather it with a little A-1 for seasoning glue a few hours before smoker/grill time. Pretty sure that SPG or SPOG will be on the mark.

Good Lord, I'm speaking "BBQ Brethren-ese"!:mrgreen:

 

[Gary Tomato]

I usually cook my flank steak over charcoal in a kettle and because we usualy eat it with tacos, I apply a fajita seasoning before cooking.

 

[smoke ninja]

Thinner cuts, like flank steak dont do as well with reverse sear.

Over 1.5" ill reverse sear but thinner and just grill in the traditional way

 

[KevinJ]

Thinner cuts, like flank steak dont do as well with reverse sear.

Over 1.5" ill reverse sear but thinner and just grill in the traditional way

2nd this