Welcome aboard GV, you have just crossed to the good side, Arrachera, just go in and ask the butcher for some prime rib, rib eye, it's just a different cut, same meat, Shop there when I'm down.
Welcome aboard GV, you have just crossed to the good side, Arrachera, just go in and ask the butcher for some prime rib, rib eye, it's just a different cut, same meat, Shop there when I'm down.
I decided to get off my butt and look it up and it just sounds like it's a cut that we call skirt steak.
Lately here I've been buying Flat Iron steak because rib eyes and the like are way over priced.
Actually I saw some filets at about the same price as rib eyes last week. Still too rich for my blood.
I'm going to try out that store when I'm down in April.
I may even buy some of their L-A-R-D, I mean bacon. Uh Oh, I'm toast now.
Arracherra or something like that, if you go to the meat counter where the butchers stand look to the top left and you will see the packages. I love it. Easy to make and super super tender!
Jack a chuck eye steak is the last 3 steaks off the rib before it hit the chuck. no bone, smaller, and better price.
You are right Mr. AZFish...We really like the chuck eye steaks. They are very tasty, but because of where they come from they aren't as prevelant.
I grab them up every chance I get.
Sometimes Super Ley is a little too far from the east side of town, too many stop signs and you look for them on the right side of the street and low and behold they are in the middle of the street and run them, Always need a co-driver when you venture out in uncharted water.
Arracherra or something like that, if you go to the meat counter where the butchers stand look to the top left and you will see the packages. I love it. Easy to make and super super tender!
I have always used some meat tenderizer, salt & pepper, sometimes garlic salt, chitipenes, cook about 4-5 minuets on each side. For shrimp I use Italian dressing, just throw them on the grill.
Actually, I have no idea why the coffee is in that recipe. I don't really taste it when the steak is done.
I throw the steaks on a very hot grill..500 degrees or more and flash cook them. I do know it helps form a crust.
The crust holds in the juices and voila, a great repast. A nice Merlot some of my famous Cowboy Potatoes and
the rest of the Merlot and I'm one happy camper.
As far as tube steaks are concerned, you can rub yours any way you want and put it between your buns, if you get my drift.
I thought it was relevant to the conversation. I agree with GV as I'm a DRY RUB PRO! I only dry rub. Like GV says, the dry rub gives you a perfect crust if done properly and it seems GV does it proper. Get yourself a cast-iron skillet, get the grill hotter than RP in September and sear (flash cook) both sides to trap juices. Then flop on the grill and cook till desired firmness. I like it medium rare. Sounds like GV has got it down good. Me, well I prefer dry rub because there is less of a sticky mess to clean up afterwards.
I thought it was relevant to the conversation. I agree with GV as I'm a DRY RUB PRO! I only dry rub. Like GV says, the dry rub gives you a perfect crust if done properly and it seems GV does it proper. Get yourself a cast-iron skillet, get the grill hotter than RP in September and sear (flash cook) both sides to trap juices. Then flop on the grill and cook till desired firmness. I like it medium rare. Sounds like GV has got it down good. Me, well I prefer dry rub because there is less of a sticky mess to clean up afterwards.
This right here has to be, just has your best post ever Joe. Someone beside GV "Has it down good", and we all know who and what it is.:mrgreen:
Funny story, about 5 years ago I was on a 3 day golf trip up in Sedona. This was a yearly golf outing with some pretty big players. We used to do a Ryder Cup style team game over three days in Flagstaff and ending in Sedona. Anyways, word got out that I had used the dry rub technique in Oak Creek. After that my friends never let me hear the end of it and even to this day we still refer to it as Oak Creek Country RUB... Give me a good piece of meat and Ill give it a good rub.
Has anyone purchased any beef at the new Merced Market, now Frutimer?
Also, does anyone in RP sell Arrachera Beef?
Inquiring minds need to know.
Just bought some Arrachera Beef at Sam's Club - hope it is good because it wasn't cheap. We finally gave in and got a membership because we really wanted some Tony Roma ribs! Bulk buying adds up fast so think I will mostly stick to Super Ley (if they got their credit card machine fixed. Also made a donut run to Candy Cakes - they have the best donuts ever.