All hero's don't wear capes!!!

Doin the lord’s work

instablaster

thank you!

Pre heat oven to 225°F

God bless you

Doing the Lord's work😂

How long do you cook them while flipping every 60 seconds, they never say. Thanks!

I'm waiting on my meat thermometer to arrive. How long was it in the oven to reach 120? I'll go off of that for now

@@icanmanifest in the oven is 30-40 minutes and said about 4 flips in the skillet

It says 30-40 minutes above

I’m in the UK and the absolute best flank steaks we get are in the big packs from Costco (they’re called ‘rump skirt’ here btw) The Costco ones are even slightly better than from our local butcher. I’d just never buy them from a supermarket. Butcher or Costco only. Treat them right and they’re tasty and lean as a NY strip.

It WAS inexpensive

@@donkeydrangis216 wasn't 2 weeks ago at Wembley.

@@LeonRamkumar That’s good to know! It’s been expensive in my area I feel as though beef prices have been crazy lately

I'm here because I was just at Costco, bought 3.5 pounds of it. I usually grill it but it's too dang cold outside lol

Yum! Great idea.

There is also a stack of green ones right before those. Lol love it.

It would be great with Lamb

Try using lime instead. Better flavor, and less citrus impact.

in the oven is 30-40 minutes and said about 4 flips in the skillet

Yum!

It is all about how cold the meat is when you start, Psyche1118. WHen I made it just now, with a probe thermometer as shown (and btw, they are NOT expensive--check Amazon etc. etc.) my meat was 37 degrees out of the fridge after seasoning, so it took about 30-35 minutes to get to 140 at the 225 setting as shown. Your mileage, meat, and oven may vary.

About 10-12 minutes at 275 degrees, depending on cut. Error on the underdone side if you're winging it w/o a thermo. Once it's climbing in the teens, it'll jump up fast. I set the alarm for 112 degrees and then stand by and watch closely. Pull it at 118 as it'll still climb once out, and get that probe if you're really going to use this great technique successfully.

4 times

They tend to use a LOT of things we regular people don't have in our kitchens. I was looking for how long they left them in the oven as I certainly don't have one of those fancy thermometers. While I absolutely adore the series and have learned a lot, the very worst episode I've ever seen was Italian Classics, Season 19, Episode 21 regarding Pape Francese Italian Bread, It seems like it would cost about $500 just to make a loaf of that bread with all the fancy gadgets that they have 🙄 just to make a loaf of bread. Seems when Julia asks the cook about alternatives to what is being used gadget wise, the answer is always, "it only costs a few dollars and no, you can't use anything else". I prefer Cook's Country overall as they don't act so "elite" and over our regular kitchen heads. I can't even afford the mixer and food processor let alone all kinds of thermometers, etc

@@klee9016 it’s the same company/same people. But I guess the recipes are more homey and rustic? On the thermometers, anything is better than nothing, even a cheap $5/10 one. With that said, the Thermopops by the same company are about $30 and they’re great. The problem w/ just giving us times is that there are so many variables including the weight of the item and whether the stated temperature on the oven is correct

@@MrChristian I know same company/same people. I purchased both cookbooks. One is so huge and heavy (ATK) it's absolutely impossible to use and glossary of cookware WAY too expensive while the other (CC) is reasonable and has reasonable references. The latter, Cook's Country cookbook is actually far more likeable and I actually defer to it. The ATK is WAY too big and heavy and the recipes are too long winded. I guess the brand caters to two audiences.

She used a timer and flipped them once a minute

They used the meat thermometer to gauge, not a timer. It'll vary from steak to steak based on size and cut. If you want a specific doneness, you go by temperature. If they weren't going to sear them, then 130* F would be for medium rare, but since they are searing them, they'll pull before then so the searing process can finish up without pushing past that. Incidentally, are these oven thermometers good for sticking into meat on a pan, or will pan contact on the wire screw them up?

Notice how you still didn't get an answer.. Lol that's the worst thing about this channel they don't tell you times for vital steps I've had to go elsewhere many times it kinda sucks

@@TheTruthWholeTruthNothingButTh Different chunks of meat will cook to a specific doneness at different times. Unless you're buying the exact same cut from the exact same supplier as whomever you're talking to, it's all generalities. The only way to get consistent across all of this is to use a meat thermometer.

@@ember3579 you can at least say a good rule of thumb is 5 min per inch or SOMETHING

@@TheTruthWholeTruthNothingButTh Even that depends on variables that you might not have. On my stove, 3 minutes then flip 2 times, then ~2 to 4 depending on preferred doneness works for steaks, but if I have a different pan, run on a different temperature, or have the aforementioned slightest change in the meat whatsoever it can make the difference between rare and charcoal.

True lol 😂

Maybe slice it thinner, and then when you sear it do it faster as well as letting it sit for a minute before you cut so the juices stay in the meat.

We do, but with a different name. It’s called ‘rump skirt’ steak... :) Ask any local butcher for that cut. It’s amazing... Cook it this way & cut thin against the grain, and it seriously tastes like top restaurant-grade sirloin.

in the oven is 30-40 minutes and said about 4 flips in the skillet

4

Just came here and commented something similar.. LOL..