Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Steak

Great for fajitas but not popular where I live. Butcher shop has a minimum 72 lb. case order for it. ????? WTF???

$10+ at wal mart. WHEW !!!!

Not at all expensive around here, but I'm usually targeting something better for around the same price.

Ditto, and I actually prefer a hot seared churasco to a porterhouse these days.

Would have to dig a book out, but I believe hanger is a muscle attached to the lungs and only comes one per steer or cow. As MM said, very similar to skirt steak. Very much saught after in Mexican fajitas and carne asada's. Tough, stringy, and flavorful. Marinate in citrus and chiles, don't over cook.

I have one skirt steak left in the freezer. How about 24hrs in a zip lock using pineapple juice ?

It'd be tender!

I love pineapple, but I swear I can feel it breaking down the lining of my mouth when I eat it.

Good thing you're not a horse. That bit would be a little rough.

I don't grill my steaks any more. Only skirt steaks for fajitas go on the grill.

You just can't get a home grill hot enough for a true black&blue.

I prefer my steaks pan roasted then crisped up with butter, garlic and thyme.

In order of preference: 2" filet or a 1 1/2" ribeye

I don't care for black and blue. Cold rare meat isn't actually tenderer, just squishier. Meat that is cooked just a bit is juicy because the marbling renders, and is more tender in the respect of parting to the tooth.

Striploin!
What is wrong with you peoples??

About 16-20 hours too long. Pineapple straight is like rapid rotting more than tenderizer. Mixed with chile and onion and lime gives you beef al pastor though, and that should be pretty good.

Thank you. I think I saw some seranos at the store today so might grab a couple.

Ha My BGE will get well over 1000 degrees

My cheap walmart gas grill will go past the numbers and it has numbers to 800 deg. miles

What instrument do you use to check that number ?

Ribeye and it has to be rare

I love to cook on real mesquite wood when I can. I wait for it to burn down to coals. Last time I did this, my laser thermometer measured the temp at 1160'F.

And boy, the steaks are great ! Lots of mesquite flavor. A little salt, you can't ask for much more.

As for cut's, I go through various preferences. Some days I prefer a big cowboy cut ribeye, and others I prefer the t-bone or porter house.

But alas... these days, due to cholesterol count, I usually end up with a sirloin due to the lower fat content.

Lucky me. Tonight the Mrs. has bone in NY's on the menu. Steamed asparagus, sautéed mushrooms and onions. A nice green salad. I'm sure that there will be a few baked spuds too. But, do to diabetes, I'll probably not partake in the spuds, and only eat 6oz of the steak.

thermometer

Kind of like:
What do you need that flashlight for?
-Ummm... to see in the dark, what else?

You buy that watered down meat at walmart?