Flank Steak on Steel

[G Schafer]

Flank steak ready. Grill up to temp.

1/4” stainless steel, screaming hot.

Meat on. Steak weights on.


Five minute flip. Repeat with the weights.
Ten minute check. I usually do these with the lid closed and it’s done in 10 min. This time, lid up. Took two more minutes flipping each minute with no weights.


Dump some water on the steel and scrape clean while the steak rests.


Let’s eat!

Gerry

 

[Timothy F. Lewis]

What’s up with the screw?

 

[BFletcher]

The cutting board pic is like wall art.

 

[G Schafer]

What’s up with the screw?

I don’t know how that got there. That pic was for another thread.

Gerry

 

[JimK]

Beautiful grill and even better steak!

 

[Timothy F. Lewis]

I love flank steak! Might have to get a griddle for that next time.

 

[Barb D]

Great looking steak.

 

[Jim C in Denver]

Might have to get a griddle for that next time.

IMO, your gasser should have some version of flat hot metal if it doesn't have an infrared burner.

Hot metal in direct contact with the food is the most efficient method for searing/browning -- i.e., conduction. Grill grate marks are caused by conduction. Especially important on thinner steaks. Especially important when cooking on a gasser.

Hot air is the least efficient method for browning -- i.e. convection. Gas grills cook mostly via convection.

Which is why some gassers come with infrared burners. Since radiation (how charcoal cooks) is better at browning than convection. But not as good as conduction -- griddle, cast iron pan, flat side of GrillGrates.

 

[Brian Johnson]

Awesome looking meal! Great cook.