Steak - your favorite cut and...........

Flank steak ala Blackwell
Marinate in teriyaki sauce with garlic salt for at least 1 hour, and flip once during the process. Cook to your favorite temp. enjoy

 

Texas Hot Link. All beef. All goodness.

 

You done missed a step.

 

Ribeye cap(deckle). 2" thick, olive oil, ground black pepper, kosher salt, a little garlic powder. Reverse sear with Weber charcoal grill, offset heat about twenty minutes per side, then crisp up over coals, medium rare, rest. yumm

 

You know why some of the best steak houses are called Chop houses right?

 

I’m definitely thinking a quarter for now.

 

What’s all that vegetation shyt on the meat?

 

Thank you.

 

Shit I was told to marinate it in. I'm not a big marinate guy, just like my steaks with s&p and evoo.

However, this is not a cut I would normally buy so I'm going with the recipe and hoping for the best.

 

Steakhouse here in Cincy has a 12 oz wygu ribeye endcap and it’s amazing. That’s the only steak I get there any more.

 

Flank, or skirt steak (correct me if I’m wrong) is good cheap cut that’s tender enough for the price. Cooking quick is generally how I cook mine.

 

My post was 'toe approved!!!

OK, maybe I need to work on my references...

Shut it...

 

Niether are tender. Neither are particularly cheap either but certainly less than premium cuts. Both have good deep flavor. Skirt is what is typically prepped by slicing thin and sold at the supermercado as arrechera as the primo cut for carne asada.

 

I like a nice A1 soup with well done steak chunks.

 

English Gahdammit. Trying to follow.

 

I know what you're doing.

 

Metalhead. Why are you in this thread? Doesn't the cut of steak you prefer start with the words "chicken fried"?

 

Nothing wrong with chicken fried steak.

Skirt steak was so cheap in the 60's the butchers on the border would give it away for free. Then some dude in Austin discovered fajitas and now it is one of the most expensive cuts.