On Friday, May 7, 2021 at 8:10:44 AM UTC-4, bruce bowser wrote:
> On Thursday, May 6, 2021 at 10:06:12 PM UTC-4, Ed Pawlowski wrote:
> > 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". If the steaks you buy
> > > already have so much more flavor than a beef filet, why do you need to
> > > the Worcestershire sauce? I don't get it. Seems like you're not
> > > enhancing, you're covering up the natural taste of the steak. Especially
> > > if you're talking about a ribeye. I love ribeye, too. 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.
> Butter? on steak?

Yep. Most of the best restaurants do it.

Beef loves butter.
Pork loves lard.

Cindy Hamilton