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Truffled Flank Steak - Reverse Seared on the Big Gre...

COOK WITHMEAT Follow
  • Video description
  • 6 years ago
  • 35,533 views
  • 233 likes
  • 51 comments
Recipe in the description and at www.cookwithme.at
Like us on Facebook: www.facebook.com/cookwithmeat

Ingredients:

Flank steak
Truffle oil
Salt and pepper

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Used tools & products:

Grill: http://amzn.to/1jt00WW

Global Knife: http://amzn.to/1ZhPumv

Thermometer: http://amzn.to/1VMKBgC

Salt: http://amzn.to/1QJecGi

Pepper: http://amzn.to/1jvTUGa

All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance

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Preparation:

Slightly drizzle the Flank with truffle oil from both sides, season to taste with salt flakes (we used Maldon Sea Salt Flakes) and rub in well.

Prepare your Big Green Egg for indirect heat and cook the flank for about 20 minutes at 150°C / 300°F until an internal temperature of 50°C / 122°F is reached.

Remove the conveggtor and oil the cast iron grid. Open all vents to reach a very high temperature and sear the Steak for 90 seconds on each side and turn for 90° after 45 seconds to ensure a proper branding.

Let the me.at rest for about 5 minutes, season to taste with pepper and cut into thin slices against the me.at fibres.

Enjoy and stay tuned!

Music:

Artist: The Passion HIFI
Titel: My own revolution

The artist granted a licence for free use at soundclick.com

A special thanks goes to Global Knifes – www.idee-exklusiv.com - Ankerkraut – www.ankerkraut.de and Big Green Egg Austria – www.biggreenegg.eu/at
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