Just don't tell the solar federation otherwise they will have us all eating the same steak. No time for these silly districations

Flank steak is the name of "bavette" in the US and is pretty much always available at both butchers and grocery stores

I thought the American term was skirt steak.

@@1steelcobra In the UK, Costco sell large trays of 'flank steak' which I guess is the US version of 'Bavette'.

Two Kids THAT'S WHAT I'M TALKING ABOUT! Someone that knows you don't fry a fucking steak! Right on dude! I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side. I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better. I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.

Fajita is the hanger steak but cleaner of fat, before cleaning the fat from the hanger steak is called arrachera un Spanish (north of Mexico/south of the USA)

jorge hdz thank you, I have always used flank or in so cal they call it London broil.

Two Kids What the grocery stores call London Broil is NOT Flank, it is top round. Big difference. Unless they're using different terminology on the Left Coast.

Hopsnbarley I have to get one myself, it’s my favorite smoked meat!

"Those were the days my friend; we thought they'd never end...!" Graham Kerr: what a lively personality...and what a lively set of recipes he championed.

IT could have 'made the cut!' I like it best in my grandfather's beef stew recipe for his "Mom and Pop' restaurant in 1950's/60's Western New York State.

Chuck eye is a most awesome cut

Nice one keef...

Thanks dnealuk. I do know where one is.

John Maguire the problem with tenderloin is that it is best smoked whole low and slow ( couple of hours plus) with something like hickory, in the case of pork, cherry or with deer, mesquite. You cook tenderloin like a steak, all the flavor leaves the cut because of the clearskin is missing on half the meat. If you cook tenderloin intact and low and slow with the proper whole wood indirectly for a few hours( depends on the smoker, the meat etc) the flavor hangs about, you can taste the complimentary smoke, and your spices/sauces have the proper environment and time to really accent the natural flavor of the tenderloin. Personally, never understood the draw of the fillet mignon. Sources: yeah, I ain't no professional chef, but when I grill and smoke how my father and his father's fathers taught him combined with careful study and experimentation, the meal is so good, the only sound you hear is chewing, and the disapointment when there isn't enough left for a third helping.

Thanks for the info Warmonger 24. Yes, I've done a bit of the slow smoke at a Family Steakhouse many years ago but we used whole rib fillet. Eighteen hours on a low heat and they came out like pate, and flashed on a flame grill for a few moments to give them the crisscross singe marks, portioned and flash grilled A La Carte. I'd be partial to trying the tenderloin in this way. It is a very wonderful way of preparing whole meats for later portioning and serving and the flavours, complexity, and most importantly, the moisture, are all there.

Same! Damn youtube algorithms!