On the grill this weekend

[Pablo Hoco]

It was just the three of us tonight so fired up the 2800. Couple of ribeye that was on sale and flank steak for some fajitas.

 

[Mike Freel]

Sounds and looks like some great protein

 

[H. Wilson]

It was just the three of us tonight so fired up the 2800. Couple of ribeye that was on sale and flank steak for some fajitas.

View attachment 115851

Curious, what was the internal temp of those nice looking steaks ?

 

[Pablo Hoco]

Curious, what was the internal temp of those nice looking steaks ?

Hi H Wilson - I believe I took the ribeyes to 135 and flank to 140 (since the wife likes it more well done). Both came out great.

 

[LMichaels]

Flank is tricky to cook for people liking more well done. Turns into an old shoe in nothing flat. If your wife likes flank but wants the more done feel/taste, try switching over to skirt steak. It actually can stand up to and improve in taste/texture going into the 140ish range. Flank steak to me needs to not go much beyond where a good Dr could resuscitate it

 

[Pablo Hoco]

Flank is tricky to cook for people liking more well done. Turns into an old shoe in nothing flat. If your wife likes flank but wants the more done feel/taste, try switching over to skirt steak. It actually can stand up to and improve in taste/texture going into the 140ish range. Flank steak to me needs to not go much beyond where a good Dr could resuscitate it

I much prefer skirt steak. But flank was on sale at $9/lb and skirt was $13. Fortunately, it turned out well. I do watch the temp like a hawk.