Flank Steak 101

Master the art of grilling with this perfectly seasoned and caramelized flank steak. Using Chef Eric's simple yet effective technique, you'll learn how to scruff and season the steak for maximum flavor.

Instructions

1. 01

   Preheat your Kamado Joe to approximately 550°F.

2. 02

   Scruff (or lightly score) the top of your flank steak with the tip of your knife to create more surface area for caramelization.

3. 03

   Season the steak with 3 seasonings. First should be your salty season, second should be your spicey seasoning, and thirdly season with sweet seasoning.

4. 04

   Place the scruffed and seasoned steak on grill on the and allow to cook for 2 minutes each side. Flip and turn occasionally and keep closing that dome so we can smoke the steak with its own drippings. Once you love the color and you have reached your desired internal temperature (for me 130F or just under), transfer to a cutting board and allow to rest for 10 minutes. While it is resting, place a few pads of unsalted butter on top of the warm steak. While the steak is resting, open up the grill and rase the temperature of the grill.

5. 05

   Now that the steak has rested and the butter is melted, transfer the steak back on the grill and blister sear the steak on both sides, locking in that brown butter flavor in the bark.

6. 06

   Transfer back to the cutting board. Slice the steak once in the center with the grain then slice across the grain to cut the rest of the steak.

7. 07

   Use your salty seasoning and toss the sliced steak with the seasoning and the “board Sauce” or juices left on the cutting board.