"hmmmmmm"....*tossin tuna flat tasteless bread sandwich over fence to noisy neighbor butt sniffer*
Posted on 07/19/2013 6:27:56 AM PDT by US Navy Vet
Every summer weekend, grill masters and barbecue beginners alike will raise their tongs in pursuit of the perfect steak. But once grilling season is in full-swing, you may get tired of your go-to cut, or you may be on the hunt for more affordable options to feed the crowd. Choosing a new steak cut for your summer gathering doesn't have to be intimidating.
(Excerpt) Read more at thedailymeal.com ...
At first glance I thought cat was on the menu.
NA just Dog, WOOF WOOF! :-)!
"hmmmmmm"....*tossin tuna flat tasteless bread sandwich over fence to noisy neighbor butt sniffer*
bump
I’m sick of grilled steaks this far into summer. Tonight, It’s tuna steaks!!
We are not amused
“To avoid overcooked steak, simply instruct your waiter to stride briskly through the kitchen while waving the steak in the direction of the stove.”
Old quote.
Tuna steaks? What kind of sissified Commie are you?!?!
just joking
“I’m sick of grilled steaks this far into summer.”
Could you adopt me?
I’ve only done tuna steaks once. It seems the trick is to cook it over screaming-hot coals for about two minutes per side.
Until the beef association decides to change the cut and rename them.
Tonight, it’s ribs here.
Bacon wrapped Pork boneless center cup loin chops 1 1/4 “ thick are a far more economical (and in my mind) more flavorful choice.
On special at our local IGA for 1.79/lb. for 1/2 loin.
Though raised in CA during the hippie dippy sixties and seventies, I only go back for visits, as short as possible. Whilst there a while back, my relative cooked up a tri-tip cut, known as the “poor man’s tenderloin”, I understand.
Absolutely deeeelish, tender, easy to prep, easy to cook....
At the risk of creating a run on this cut, I share this with fellow FReepers out of deep love...
Enjoy!!!
BTW, London broil roast cut is my favorite. I can get four meals from an $11 roast by cutting it into two stew beef portions and thin slicing the other two portions for stove top cooking and marinating.
Yep that is correct, the OUTSIDE of INTACT Meat is where the “nasties” “reside and GROW”, the INSIDE of INTACT meat is PRETTY much “clean”. Hamburger and ALL GROUND Products MUST be cooked THOUROUGHLY to a temp ABOVE 160 Deg F to KILL ALL “NASTIES”!
Yep, that’s why the optimal way to cook steak is over wicked high heat - you want to sear the outside, while keeping the inside warm at best. (As in, the three levels of doneness for steak: rare, medium rare, and ruined.)
As for true “tartare” preparations, what you are actually doing is “cooking” the meat with acid instead of heat. Same effect - kill the beasties but not the steak.
This is making me hungry!
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