Flank Steak 101 | Chef Eric Gephart
Рет қаралды 8,757
2 ай бұрынMaster the art of grilling with this perfectly seasoned and caramelized flank steak. Using Chef Eric's simple yet effective technique, you'll learn how to scruff and season the steak for maximum flavor.
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@railworker8058 2 ай бұрын
I save a fortune in culinary classes by watching our hero. Thanks to you, Chef Eric, people think I’m a BBQ king.
@ChefEricGephart Ай бұрын
You are a legend my friend ⚡️🤙🏼
@railworker8058 Ай бұрын
@@ChefEricGephart No, I’ve just gaslighted my adoring public into thinking me a gastronomic guru.
@Bautistatwins Ай бұрын
Chef Eric is a legend! Thanks for the tips!
@ChefEricGephart Ай бұрын
Cheers, my friend. Right back at ya.🌞
@davidgroves7342 19 күн бұрын
Thank you! Thank you! THANK YOU! Watched this video before my first time cooking steak for a bunch of guests. Followed the directions to a T and they turned out perfect! 🙏🙏🙏🙏
@buford1966 Ай бұрын
Always Amazing! Another Grand Slam!
@grahambishop263 Ай бұрын
So simple so good
@williamwilson2624 2 ай бұрын
That was nice looking flank steak. Great video Chef Eric!
@ChefEricGephart Ай бұрын
Cheers my friend 🥂🤙🏼
@jlaw3255 Ай бұрын
Man the way you describe things is so funny to me. Had me laughing the entire video. You can tell you truly love your job. Great method as always chef!
@ChefEricGephart Ай бұрын
Edutainment all day🤣🤙🏼
@ABurghouts 2 ай бұрын
I was literally waiting for a video like this. Thank you chef!
@ChefEricGephart Ай бұрын
Hope we caught you in time.😉🤙🏼
@ABurghouts Ай бұрын
@@ChefEricGephart honestly. My new BigJoe will be delivered in one week. Couldn't be more one time.
@chickenwings9117 Ай бұрын
Never to to be Out...........FLANKED! Thanks Chef E. Like so many other of your recipes, I'll give this a try. Probably this weekend. Wow it looks so simple but man SO GOOD! Mmmm butter!!!!
@ChefEricGephart Ай бұрын
As we know, simple things done, perfectly win every time🤙🏼😉
@chickenwings9117 Ай бұрын
@@ChefEricGephart You're right! We DO know that thanks you!!
@emilderuiter Ай бұрын
I think it’s my favorite cut of beef. Bavette they called it here. Love it with some maldon salt. Thanks for the explanation.
@ChefEricGephart Ай бұрын
Love that⚡️🤙🏼
@roblappin5804 Ай бұрын
My chainsaw couldn’t cut that steak any faster than your incredible knife. Great video, as always
@scottburton4236 Ай бұрын
Another great video Chef Eric. Simple and delicious looking.
@ChefEricGephart Ай бұрын
Cheers my friend
@pierrevautard6463 2 ай бұрын
Merci beaucoup Chef !
@ChefEricGephart Ай бұрын
ça me fait plaisir, mon bon ami. Bonnes grillades
@t-reyh5937 Ай бұрын
Great cut for fajitas.
@ChefEricGephart Ай бұрын
Absolutely
@douglasanderson7260 2 ай бұрын
Looks delicious, good video. How do you keep flys away from your grill. It seems like half the time I am grilling I have to have a fly swatter in one hand and whatever I am using as a grilling utensil in the other. And I would surely have to bring the steak in the house for a 12 minute rest.
@bobjohnson8169 Ай бұрын
Wind, a breeze or a fan is your best bet!
@ChefEricGephart Ай бұрын
Down here on the coast, just depends the direction the wind is blowing
@palmiracho 2 ай бұрын
how much time per side?
@ChefEricGephart Ай бұрын
Depends on the temperature of your grill. Just love the park and love the internal temperature. Flip it around as much as you like.
@aaronbuckman3403 Ай бұрын
Pull temp? 130?
@ChefEricGephart Ай бұрын
Sounds good⚡️🏆
@b0wseer Ай бұрын
What knife is that?
@ChefEricGephart Ай бұрын
Called out the name early in the video It is a shun
@Freabyrd Ай бұрын
Also wearing the Shun apron
@minameismud83 Ай бұрын
One huge failure of this video and the written instructions is absolutely zero mention of how long to cook it for.
@ChefEricGephart Ай бұрын
So sorry, my mistake. At that high of a temperature you’re looking at about two minutes per side, thinking continue to flip until you love the color and reach an internal temperature of 130 at that point you’ll pull off and allow to rest . Cheers for taking the time to comment and for your patience. Kindest regards Chef Eric
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