Flannery Questions

Epicurean Exploits - Food and Recipes
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Apologies for the cross post… too many questions, hoping to get expertise/knowledge here :slight_smile:

Questions re: Flannery:

  1. Rib cap, or any steak for that matter - is it ok to order a bunch, freeze majority, thaw and eat?
    or better to order what you are having within a week, and order as you eat it?

  2. Midwestern Skirt Steak - the one with sauces… 24 oz… is this a serving for 2?

  3. Best way to prepare the midwestern skirt steak? medium rare? rare? roast? I prefer medium rare normally in restaurants

  4. Private Reserve vs Midwestern - Rib Eye (regular rib eye) $3 difference… worth while? or more a personal preference?

  5. How to cook Hanger steak? is there a Tex method? :slight_smile:

  6. finally - the Rib Cap 1.5lb serves how many? and 3lb serves how many? (regular eater… some men, some women, so just say average eating appetites)


    Thank you!!

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I have a couple of questions too.

Does Prime beef cook quicker than Choice?


Everytime I cook Prime meat be it from Costco or BF
it seems to come to temp maybe 20 to 30 % faster than Choice…

Does this happen to anyone else?

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I can comment on the Hanger as I’ve done a few myself. If you can, get Bryan to send it to you pre-marinated in the skirt steak marinade that he uses. It’s fantastic stuff.

Hanger steak holds up well to high heat on the grill and doesn’t take too long to cook. Heat up the grill nice and hot and toss it on, turning every few minutes until the internal temp is up to around 130 or higher then remove and let sit for about 5 mins or more before digging in and enjoying it. Cooking method is very similar to how you would cook a skirt steak.

The beef rib cap, as part of a full meal with sides, should serve about 4 people.

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5

Woa thank you! awesome. a couple of more follow up Qs:

  1. 8oz is raw weight right? not after cooking weight? If so, the 1.5lb would work well for a table of 4, with one of the guest not able to eat Beef.
    sweet…

  2. Is the Hanger steak more worthwhile or the Skirt Steak? or is taste so different that it’s personal choice?

Thanks again!

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I prefer the hanger for a couple of reasons.

  1. It’s crazy tasty with a good marinade (especially Bryan’s marinade)
  2. I can get skirt steak just about anywhere. Hanger is actually pretty hard to find. Not a lot of butchers carry it.

The hanger steak you get from Bryan comes in two pieces. One larger piece and a smaller piece. These two pieces were originally connected by a membrane that you certainly don’t want to cook or eat but Bryan removes that for you.

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Mel,

I first noticed this when grilling some wagyu beef; I’m not sure it’s 20-30% faster, but I know I pay much closer attention.

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The fat throughout enables faster cooking.

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Yes, as does dry aged vs. wet aged.

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