On Nov 16, 9:56*pm, Ron > wrote:
> PeterL wrote:
> > Ron > wrote in news:03ccfd95-4bfd-4cb1-bcba-
> > :
>
> > > PeterL wrote:
> > >> Ron > wrote in news:f247a1bd-bb86-4a39-afa5-
> > >> :
>
> > >> > After enough nasty, tasteless, Safeway inspired hamburgers with
> > little
> > >> > or no fat, I want to try this Kobe hamburger that I have been hearing
> > >> > so much about. Is there anyone who knows where I can get Kobe
> > >> > hamburger in the PDX *area?
>
> > >> > Ron
>
> > >> Here's a discussion on just that subject.....
>
> > >>http://chowhound.chow.com/topics/11951
>
> > >> BTW, what's PDX??
>
> > > I learned a small trick in a cooking class (or was it from watching
> > > America's Test Kitchen?) that makes even a medicore steak turn out
> > > great: cook the steak in a skillet with oil-- I prefer peanut oil but
> > > corn oil works okay too-- and butter for a few minutes, then finish
> > > cooking the steak in the oven until done;
>
> > I do this with most of our steaks, so long as they are more than 1/2"
> > thick.
>
> > Anything from 1/2" or smaller just gets seared in the pan and then rested.
>
> I only have one real rule: avoid steaks more than 1.10 to 1.15 pounds
> in weight. I think steaks that are very thick usually have very little
> flavor to begin with, then they shrink down to something totally
> tasteless no matter how you cook it. I also avoid very thin steaks,
> but only because there's too little of them left after they're cooked.
> Oy... *:-)
>
> Ron- Hide quoted text -
>
> - Show quoted text -

Chicken fried steak likes thin steak - usually what we call "minute
steak." Who can eat a steak that weighs more than a pound? The size
has nothing to do with flavor, it's all about the cut and quality of
the beef.

N.