On 5/6/2021 7:18 PM, jmcquown wrote:

>> I just prefer the cheaper cuts of beef that start out with more
>> flavor. Like ribeye or chuck. They are quite tender enough for me.
>>
>> For my steaks, including lamb and even tuna:
>> Bring to room temperature coated in Worcestire sauce.
>>
> (snippage)
>
> That's where you lose me: "coated in sauce".Â* If the steaks you buy
> already have so much more flavor than a beef filet, why do you need to
> the Worcestershire sauce?Â* I don't get it.Â* Seems like you're not
> enhancing, you're covering up the natural taste of the steak. Especially
> if you're talking about a ribeye.Â* I love ribeye, too.Â* I recently
> bought a nice bone-in ribeye which I plan to grill.
>
> Am I guessing correctly if I say you also like things like A-1 Steak
> Sauce and the old Heinz 57?
>
> Jill

For me: Salt, pepper, garlic. When off the grill at 110 deg. a pat of
butter while resting.