I usually grill flank steak for Fajitas

[Likkmee]

if you cut it against the grain it helps. especially if you are making tortillas. But I wonder, how many liberal dick smoking faggots have me on ignore?

Ignore is for the weak-minded.

So why are so many know it all faggots ignoring me?

Because you are a worthless waste of space moron of a troll.

Just like Ding but with less ecclesiastical inputs from Hell..

Shhhh.....I realized where I was and took that post down.

I noticed the phrase " tube ste...." then it vanished

 

[karpenter]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

 

[Defiant1]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

Try Sous Vide at 125 degrees

 

[OldLady]

Ignore is for the weak-minded.

So why are so many know it all faggots ignoring me?

Because you are a worthless waste of space moron of a troll.

Just like Ding but with less ecclesiastical inputs from Hell..

Shhhh.....I realized where I was and took that post down.

I noticed the phrase " tube ste...." then it vanished

Don't lie--your nose will grow.

 

[HereWeGoAgain]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

I'm guessing you like your meat WAY more cooked than I do.
I pull steaks,especially lean steaks,at 125 to 130.

 

[HereWeGoAgain]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

Try Sous Vide at 125 degrees

Kinda gotten away from sous vide in favor of the reverse sear when cooking a nice steak.
The main benefit to me with sous vide is turning a tough ass roast into a tenderloin tender hunk of meat.
You get some of the most robust beef flavor from the cheaper cuts.

 

[Defiant1]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

Try Sous Vide at 125 degrees

Kinda gotten away from sous vide in favor of the reverse sear when cooking a nice steak.
The main benefit to me with sous vide is turning a tough ass roast into a tenderloin tender hunk of meat.
You get some of the most robust beef flavor from the cheaper cuts.

I use a torch right before serving.
Reverse sear my rib roasts, awesome results.

If you like cooking steaks outside try Grill Grates.
It was my favorite way to cook a steak before Sous Vide.

 

[HereWeGoAgain]

I Did A Beef Tenderloin The Other Day
Kept The Temp Less Than 275 Degrees
Brought It Out When It Hit 143 - 5hrs
It Chewed Almost Like Butter

Try Sous Vide at 125 degrees

Kinda gotten away from sous vide in favor of the reverse sear when cooking a nice steak.
The main benefit to me with sous vide is turning a tough ass roast into a tenderloin tender hunk of meat.
You get some of the most robust beef flavor from the cheaper cuts.

I use a torch right before serving.
Reverse sear my rib roasts, awesome results.

If you like cooking steaks outside try Grill Grates.
It was my favorite way to cook a steak before Sous Vide.

I use smoking hot cast iron with some clarified butter to sear.
I bought that conical torch thing and was less than impressed.

Have a 5k Fire Magic that I hardly use anymore since I picked up the Kamado Joe Classic,The MAK 2 Star and the new Lang reverse flow offset.

All three of em are more accurate at holding temps than my forken oven!!! And I ain't even kidding!!

 

[karpenter]

Try Sous Vide at 125 degrees

I've Discussed Sous Vide
I Don't Plan To Buy The Official Equipment
But I've Done Make-Shift In The Oven
My Oven Won't Go Less Than 140 Degrees

I Plan To Do A Chunk Of Brisket
Just To See How It Goes

 

[Rambunctious]

watch your cholesterol folks....

 

[HereWeGoAgain]

watch your cholesterol folks....

Awww Hell No!
That shits depressing!!
All kidding aside I've found myself liking healthy foods as I get older.

Innate sense of self preservation maybe?

 

[HereWeGoAgain]

Back to the original topic ......

In defense of the skirt steak for fajitas?
All skirt steaks are not created equal.
You have the outside skirt and the inside skirt,you want the outside skirt,it's far more tender.

 

[Larsky]

Get mine from Costco. Always good quality.

 

[HereWeGoAgain]

Get mine from Costco. Always good quality.

I get my outside skirt at a local mexican grocery store.
Although Costco is my go to for certain cuts. That they have Cap steaks is bad ass!!!
Also order a bunch of stuff from SRF.
Finest cuts you'll ever find!!!!
Buy American Wagyu and Prime Beef | SRF Snake River Farms

 

[Larsky]

Whenever I eat a ribeye, I save the cap for last. Buttah!

 

[iamwhatiseem]

Flank steak is a very often overlooked cut.
Pros - flavorful, it has a more intense beef flavor than just about any other cut.
Cons - if not cut/treated well it is chewy as rubber. BUT - if you cut it properly, in thin strips against the grain, marinate it for at least 30 minutes and flash cook in a smoking hot pan till med. rare - you will be rewarded with intense flavor and a soft, quite chewable piece of meat.

Which is exactly why it is great for fajitas.
If bought from a reputable butcher, cut and treated right - it is LESS tough than the garden variety crap- "steak" from a grocery store - hands down.

 

[Rambunctious]

 

[iamwhatiseem]

Totally wrong way to cook flank steak. (dumping in all at once)
Why?
1) It hinders browning, the moisture from a crowded pan will prevent the meat from browning.
2) Uneven cooking. No way is the meat going to be evenly cooked across all of the pieces.

Flash cook flank strips in small batches, it will cook in 3-4 minutes (NOT 7!!)... and you will have evenly cooked, properly browned steak.

 

[Rambunctious]

Totally wrong way to cook flank steak. (dumping in all at once)
Why?
1) It hinders browning, the moisture from a crowded pan will prevent the meat from browning.
2) Uneven cooking. No way is the meat going to be evenly cooked across all of the pieces.

Flash cook flank strips in small batches, it will cook in 3-4 minutes (NOT 7!!)... and you will have evenly cooked, properly browned steak.

 

[HereWeGoAgain]

Flank steak is a very often overlooked cut.
Pros - flavorful, it has a more intense beef flavor than just about any other cut.
Cons - if not cut/treated well it is chewy as rubber. BUT - if you cut it properly, in thin strips against the grain, marinate it for at least 30 minutes and flash cook in a smoking hot pan till med. rare - you will be rewarded with intense flavor and a soft, quite chewable piece of meat.

Which is exactly why it is great for fajitas.
If bought from a reputable butcher, cut and treated right - it is LESS tough than the garden variety crap- "steak" from a grocery store - hands down.

The only steaks I buy from the grocery store these days is the thirty plus day dry aged Ribeye from my local HEB.
And at 25 bucks a pound it's a steal!!!!