Reverse-Searing Thin Cuts: Yes, It’s Possible (and Worth It for Flank/Skirt)
Conventional wisdom says reverse sear is strictly for thick steaks (1.5–2 inches+) to achieve edge-to-edge doneness without overcooking during the final sear. Thin cuts like skirt or flank (usually ½–1 inch) cook fast, so many experts recommend hot-and-fast searing or grilling instead. But it’s not impossible—and for flank in particular, it can deliver even cooking and a killer crust, especially if you’re aiming for precision over speed.
The key advantage: Low-and-slow first dries the surface thoroughly, setting up an epic Maillard reaction (that deep brown crust) during the sear. It also helps tenderize these tougher, lean cuts slightly via gentle heat. Sources like ButcherBox, Chicago Steak Company, and various recipes confirm it works well on flank (and sometimes skirt), preventing the common issue of burnt exteriors with rare centers when direct-searing.
Adapted Reverse Sear Method for Thin Cuts (Flank or Skirt, 1–2 lbs)
- Prep:
- Pat the steak very dry (critical for crust).
- Season generously with kosher salt (and pepper, garlic powder, or a rub). Optional: Dry brine uncovered in fridge 1–24 hours for extra tenderness and flavor.
- Let come to room temp (30–60 min).
- Low-Temp Cook:
- Preheat oven to 225–250°F.
- Place steak on a wire rack over a baking sheet.
- Cook until internal temp hits 110–120°F for medium-rare final (it’ll rise 10–15°F during sear).
- Flank: 25–40 minutes.
- Skirt (thinner): 15–25 minutes—check early!
- Use a probe thermometer; don’t guess.
- Sear:
- Heat a cast-iron skillet or heavy pan screaming hot (smoking) with high-smoke-point oil (avocado/canola).
- Sear 1–2 minutes per side until deep golden-brown crust forms. Baste with butter/herbs if desired.
- Optional: Sear edges too.
- Rest & Slice:
- Rest 5–10 minutes.
- Slice thinly against the grain (essential for tenderness on these fibrous cuts).
Target Temps (pull from oven 10–15°F early):
- Rare: 120–125°F final
- Medium-Rare: 130–135°F (recommended for these cuts)
- Avoid medium+; they’ll toughen.
This yields juicy interiors with steakhouse-level crust, debunking the “thick only” myth for flank (many pros swear by it). For ultra-thin skirt, traditional hot-fast might be simpler, but reverse adds control and smokiness if you do it on a grill/smoker.
Pro tip: Pair with chimichurri or a simple compound butter for max flavor. Experiment—precision temp control turns these affordable cuts into showstoppers
