It was a New York cut, but obviously the same applies to porterhouse or scotch fillet.
I did pound it a little. I forgot I did that.
Ginger and soy I could do.
Wade.
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