One of my local ethnic markets sells steaks . . .
. . made of the tougher cuts at very low prices - but makes them quite edible pan fried. They slice them very thin, under 1/4 inch, but take them off the slicer in pairs stuck together. The pairs are set overlapping in foam trays.
You can fry these pairs very hard and fast so they're well singed on the outside but they are still juicy inside due to the pairing. Cut so thin they aren't tough at all. |
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I had my butcher do this with some ribeyes
http://cooklikeyourg...-a-perfect-steak/
Ribeyes are already pretty forgiving, but this made them damn near foolproof on the grill. --
Drew |
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Yes, I saw that.
It's on my To Try list.
Wade. Q:Is it proper to eat cheeseburgers with your fingers? A:No, the fingers should be eaten separately. |
Argh!
- (static)
- (7)
- July 19, 2010, 06:41:35 AM EDT
rump is a little dry to fry
- (boxley)
- (5)
- July 19, 2010, 08:54:18 AM EDT
Like he said, pound it flat
- (drook)
- (3)
- July 19, 2010, 09:32:05 AM EDT
One of my local ethnic markets sells steaks . . .
- (Andrew Grygus)
- (2)
- July 19, 2010, 09:58:55 AM EDT
I had my butcher do this with some ribeyes
- (drook)
- (1)
- July 19, 2010, 11:51:35 AM EDT
Yes, I saw that.
- (static)
- July 19, 2010, 05:10:14 PM EDT
I think I mis-thought.
- (static)
- July 19, 2010, 05:09:28 PM EDT
Salting overnight may help, too.
- (Another Scott)
- July 19, 2010, 09:40:36 AM EDT
