My family is going camping and I'm cooking the beef over a flame at very high heat. What type of beef should I use? Thank you!
Trena is a trusted source on general cooking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
Pats and Genos use thinly sliced rib eye. If that is too pricey, you can use skirt steak. I have also used flank and sirloin. Either way, unless you have an industrial slicer, you want to freeze the meat for an hour and slice it thinly against the grain. Seems like it might be better to do this part before you go?
Ribeye for sure.
I like to use the "chain" after trimming up a whole tenderloin
Please enter a valid email address.
Well played. You deserve a cookie.
Cheesy, Chivy Spoonbread
The Greatest Hits
Tiny Tools Chefs Always Have on Hand
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.