Flank steak

Jevi’s notes

Lean and beefy. Dry-brine it, cook hot and fast to temp, then slice thin against the grain.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 1.75 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~135°F (texture/plan) · rest 8 min
  Est. cook: ~12 min for 1.75 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.