Yeah, flap’s adjacent to flank — bottom sirloin.
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How do people use bromelain salt? If I added it before sous-viding for 1.5 hours, would the meat end up mushy? Can I add it before vacuum sealing the steaks?
No, do one or the other.
after
Sorry, one or the other? Either sous-vide or use bromelein, not both?
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Yes, I would not do both.
I don’t eat very much beef anymore but for many years my favorite has been flat iron, grilled, medium rare, sliced thin, horseradish on the side or chimichurri. Lots of flavor. NY strip or rib eye, seared in cast iron, basted with butter, garlic, rosemary or thyme. If I do a sauce it is usually au poivre. All steaks salted and lots of pepper. I actually prefer rib eye roasted.
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How could I forget the joy of chimichurri with steak? Or aji verde? Or nam jim jaew — even if that’s more often served with grilled or fried pork.
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Our indulgent choice is deckle/cap. Sometimes on the Snake River site to order.
At Musso & Frank, it’s arguably the best thing on the menu:
Picanha (sirloin cap) is the favourite in the jammy home. We like it grilled over hardwood charcoal, but no one will turn down a quick sear in a hot pan, either. We enjoy chimichurri, espelette pepper compound butter, and homemade teriyaki sauce at times, though most often we’ll reach for the Maldon salt and a good grind of pepper. Always medium rare.
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Flap and ribeye cap/deckle. Always marbled and juicy.
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My sister’s ex was from Argentina and they introduced me to chimichurri and steak back in the 90s. I slather it on everything.
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Ribeye too - it’s just so easy to get this flavorful with little work and fancy seasoning required. I like flank for stir fries, fajitas, and other uses where it’s sliced and tenderized. I grew up eating strip though when my parents bought us steak to cook at home.
If you need more marbling, there are better grades of the sirloin strip that are more marbled (but without the thick veins like a ribeye might have). The unctious-ness of cooked steak fat walks a fine line for me of absolutely drool worthy deliciousness and then absolutely too much and overwhelming, unless it’s paired with something light and bright like in roasted marrow. I can do a rib-eye fine, but I have this reaction to making A-5 wagyu at home (thinly sliced). The first piece is fine, and then by piece 3 onward, I can’t take the smell or the fatty taste anymore. Overload.
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Same here.
Either ribeye or rib steak.
Occasionally t-bone, and occasionally sirloin, around 10 percent of the time.
I also make flank steak a few times a year.
Everything is currently being cooked medium well, slightly pink in the middle.
I usually order steaks medium rare for myself, medium well for our household.
I didn’t know what flap was. Thank you for mentioning Bavette.
One restaurant here serves Quack and Track. Haha.
Ribeye and tri-tip. I cook them on my Big Green Eye (reverse sear on the tri-tip using a Vortex).
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Ribeye, I have been enjoying Nikujaga, Japanese beef and potato soup.
Filet for me, stuffed per a recipe from René Verdun, a former White House chef. The recipe is for a whole filet (which I’ve never made), but I modified it for a single serving. The stuffing consists of scallions simmered in white wine, then combined with garlic, breadcrumbs, parsley and butter. The filet is seared, stuffed, and then popped into the oven. Makes the house smell great!
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That sounds absolutely amazing!
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It is, and doesn’t need a sauce.
Edit: the WH chef was René Verdon. Darn autocorrect!
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