I'm Not Buying Ribeye Anymore – This Old ARGENTINE Trick Gets Twice the Steak for Half the Price

Flap meat is the cheap steak that can replace ribeye: half the price per pound, so twice the steak for the same money, grilled the old Argentine way. The butcher trick for buying the whole flap, why coarse salt and coals beside the meat beat a marinade, how to read the grain before you slice, and the last ten minutes that turn the fat edge crisp. What cut did your family buy when money was tight? Tell me the state. Subscribe, my friend. The fire is lit every week