Steak, It’s What’s For Dinner

 

1. Here I was just trying to figure out what to suggest to my wife for dinner, I hit BMEWS just before going home and VIOLA! My search is over!

   Thanks Mr. C, I’m now SO hungry I could probably eat the whole cow! ;)

   Posted by Agamemnon       08/10/2007  at  05:57 PM  



2. Looks like Connie DuT hasn’t found out about hanger steak (aka “butcher’s tenderloin") yet. Good. More for me! Back in the day, this bit of meat either went home with the butcher or got sold for dog food. Turns out its the tastiest bit on the cow. Ugly as hell though, but oh so good! Skirt steak is even uglier, but they also taste great. Both can be cooked quickly and really don’t need marination, although most places tell you to do so. Keep your Filet mignons - they don’t have half the flavor these two do.

   Posted by Drew458       08/10/2007  at  09:52 PM  



3. Amen Drew.
   
   Many of the “cheap” cuts that I grew up on: short ribs, ox-tails and flank or hanger steak included, are now getting popular and, of course, not so cheap.

   Of course, when you had a litle, Italian Nana cooking them, they tasted better than the expensive steak-house cuts do now.

   Time to fire up the Weber!

   Posted by mojoe       08/11/2007  at  08:40 AM  



4. Actually, I have found the best way to cook a steak, and incidentally, eat it, is to lightly salt both sides, then put a little garlic salt on it, following with grilling until it is the correct color, inside and out. Then eat like a starving woodchuck.

   A-1 is for losers, and the taste bud deficient. If I want condiments on a well-done piece of beef, I’ll have a hamburger from McWhopperBurger, thank you very much!

   Bill

   Posted by Doctor DETH       08/12/2007  at  05:35 AM  

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