Skirt steak or flank steak for the fajitas? I prefer skirt steak and inside skirt steak is good enough compared to outside skirt steak for fajitas as that is very pricey. And I wouldn't marinade beef that long. The lime acid can make the meat chewy. I find that an hour is about right
Flank. Marinated in lime juice & pineapple juice, …with garlic, cumin, smoked paprika and cilantro… for maybe 6 hours.
The plan was to make enough fajitas to leftovers for tonight. Not going to happen, since my wife has been picking at it since yesterday. So, going with a BLT for tonight. And she will have what little bit is left along with a salad.
Rib-eyes were on sale and looked excellent at my Publix. They were labeled "Premium" and there is no such USDA category. I would say they are Choice but not far from Prime given the marbling. I will grill them on my KJ where I can set it up where half of the cooking surface is direct and close to the coals for a sear and then higher up and indirect for bringing the steak up to the doneness we like. Everyone likes them medium rare because there is no better way to cook a rib-eye. I can tolerate somebody that wants a rare one as long as they let me get a good sear on it to kill any surface bacteria. Medium is pushing me to my limit. Medium-well or worse is an abombination and I just won't do it. I'd rather cook them something else. I will also make a Maytag blue cheese, cream cheese, serrano, scallion and white wine vinegar topping for the steaks except for the one my son gets because he doesn't know better. My wife found me some Maytag and it is to blue cheese what tupelo is to honey. It is special. Garlic mashed potatoes with Yukon golds and asperagus as sides.
Back in the day we would test the doneness of a steak by feel and it was fairly accurate. Now we have Thermapens and it is science and not art. Added in edit: Fish is totally different. Doneness is all about flake and not temperature. Thermapens really don't help that much except maybe for getting into the ball park.
Kraft is surprisingly good. It is very sweet and sometimes you want that. Sweet works well with chicken thighs and legs. The sweet balances the fat in a nice way. I like Stubbs a lot but it is a little bit pricey. A tiny bit too spicey for regular BBQ in my humble opinion and when I want spicey I make my own jerk sauce for jerk chicken and that can be a whole different level. I do dial it back some. Pat's is not the greatest but at its price point it cannot be beat. I love it for BBQ legs and thighs.
I didn’t know whether to give you a fist bump or Lol face. But I was laughing as I read… So. Nice work.
I am between jobs… meaning, I don’t have one right now. So I have been ultra conservative about eating out. But God bless my wife. She has been put in a tough spot as of late …and I took her out to our old Mexican cafe we used frequent some time ago, for Valentines Day. The stress has obviously been hard, but especially on her. And she wasn’t expecting this. Fajita steak quesadillas to start. Then I had my old “#6” …beef enchilada, taco and rice & beans. Not a bad night for under $60. A good meal …we were both happy. Good night fellas… and happy VD day.
Sorry guys, it's that time of year to remove the sticky. I'm sure you'll be able to find this thread not too far down the list.
They were thighs in fact and the sauce was Sweet Honey so your observations were correct, Lurk. It's a very inexpensive meal that delivers a lot of flavor!
My wife and I have a 30 plus year ritual. I take the ribeyes off at medium rare, I bring them in to rest. I point at one steak and say, "this is yours, the grill is still hot if you want to turn it into shoe leather". She rolls her eyes, takes it out to the grill and ruins it.
