Steak thread,

Been a minute, what’s up? Decided to mix things up a bit and try something a little different than the standby ribeye.

Whole Foods had skirt steak on sale for 7.99 so I got some. First I tried it with a marinade. Soy, mirin, oil, lime, ginger, garlic, gochujang. Just mixed up stuff til it tasted good. Marinated overnight, then dried and cooked for about two minutes a side in a pretty hot cast iron. Tossed a bunch of green onions in the pan while the steak was resting.




Absolutely delicious. Made three portions like that, then got another steak (the whole skirt steaks are like 1.5-2lb, which I cut into ~8oz portions). Was gonna do the same thing again, then remembered this video:



Garlic, thyme, salt, pepper, garlic (two small cloves microplaned), butter (1-1.5 tablespoon pat cut up) on the board:


Lightly seasoned the steak with salt and pepper right before tossing into hot pan with some grapeseed oil for about 2 min per side, then set on top of butter and seasonings to rest:


Sliced it up then tossed it in the steak juices, butter, seasonings mixture on the board, then plated and drizzled remaining bit of seasoning/juice mixture on top. Had another bunch of green onions, so tossed those in the pan while all this was going on:



Tasted amazing. This technique is phenomenal. Highly recommend you give it a try.

Wow El D

El Diablo is in the detail.

Skirt steak is elite and a forgotten cut along with flat iron !

Nicely done, El D, looks delicious.

I think El D is trolling us with the green onions.

Steak looks great, skirt steak is on my buy list once I get through my freezer stash of $7 /lb prime strips.

Skirt is fairly cheap in Texas like alway under $10/lb, I haven't seen it as often or as inexpensive while visiting northern California. Removing the silver skin is the only pain. Skirt> Flank> Flat iron.

Annual "4th of july-ish, rent a big house with a pool our in the country" trip with family and life long friends. Dinner for 14.

1) collected our own eggs from chickens they keep on the farm where we stayed

2) some of those egg whites go into a salt crust dough.

3) whole tenderloin trimmed and tied. With a horrible sear from horrible gas range in horrible pan

4) tenderloin cools and gets wrapped in dough

5) cook for about 30 mins at 400. Be super pissed you forgot your good meat thermometer and pray the cheap one you found works at least a little bit.

6) be fairly happy with the results. Not a world beater, but not ruined either. Serve with arugula salad and duckfat roasted potato hash . Triple fist (bourbon, Pina colada, wine) because it's vacation. And because you want to forget that you somehow spent $8.95 for a loaf of sourdough bread at a store in the middle of nowhere PA.

Nit,


Lol, my standard side is spinach+onions/shallots, and occasionally I get some mushrooms. But I got a bunch of green onions in my CSA box last week so I was looking for ways to use them up and I figured OOT steak thread would appreciate some sautéed green onions! If it works for leeks, why not green onions? Actually makes for a really nice complement to the steak.

Mainly tho, everyone itt should try this dressing the board technique, especially if you like garlic! It’s prob functionally not really v different than just making a sauce, but it’s so incredibly easy and results in super flavorful steak.

This is pretty much Korean Galbi BBQ with thicker meat.

I dig.

Griz,

Whoa, hadn’t really thought of that! Without the sugar and pear and five spice it’s a completely different flavor profile, and the leaner meat than short rib ends up in a little less crusty exterior. But yeah, thematically very similar for sure.

https://forumserver.twoplustwo.com/3...l#post53526190

I’m gonna try skirt steak with the kalbi marinade above. I think it’ll work great, thanks for the idea.

El D, absolutely love the skirt creation.

Pulled the whole prime ribeye after 33 days. Really happy with how it looks—will smoke a prime rib tomorrow!

^whoa!

El, next time you get leeks, you might want to try making Keftes De Prasa (Leek Latkes). Here's one recipe https://www.seriouseats.com/recipes/...sh-recipe.html

I regret not taking pics of the peppers, green onions and skillet full of mushrooms and spinach.




Rye whiskey while cooked.

That’s some high quality booze and steak.

Was in Houston for work last month. Shoulda looked you up!

Definitely PM next time your in town. Would be cool to have a drink with a steak legend.

College roommate/best friend is in town. So a smoked aged prime rib was in order.

The crust on that rib roast, just wow.

That.is.beautiful

Sent from my Pixel 3 using Tapatalk

That’s the definition of red meat.

How no merica bumps?

Brother moved into new house today, so we had to test kitchen/toys.

Not sure if I like that sick kitchen or the steak more.

well I know I can cook a steak like that but installing a kitchen like that would be a tall order in my small apartment!

Hey steak team,

If you’re gonna have prime rib at a restaurant, it might as well look like this:

What kind of grill that is