F
Food Snob
Guest
I got a great deal on a 6-1/2# striploin today. I'm going to slice it
into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
cook it over a fire of well-seasoned hickory, seared on the outside,
and blue rare in the middle. Thin sliced steak is just plain stupid,
even if you prefer beef medium in the interior. We're going to have it
with that nice, gray French salt. Perhaps a bit of garlic butter.
IMO, the strip steak is the best tasting cut, and I can hardly believe
it was that cheap ($2.98/#!!)
Happy, happy.
--Bryan
into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
cook it over a fire of well-seasoned hickory, seared on the outside,
and blue rare in the middle. Thin sliced steak is just plain stupid,
even if you prefer beef medium in the interior. We're going to have it
with that nice, gray French salt. Perhaps a bit of garlic butter.
IMO, the strip steak is the best tasting cut, and I can hardly believe
it was that cheap ($2.98/#!!)
Happy, happy.
--Bryan