On 07/05/2021 20:57, dsi1 wrote:
> On Friday, May 7, 2021 at 2:52:52 AM UTC-10, bruce bowser wrote:
>> On Friday, May 7, 2021 at 8:12:49 AM UTC-4, Cindy Hamilton wrote:
>>> 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.
>> I just can't imagine the combination.
>
> My mom used to cook meat and vegetables in butter. The dish is called "batayaki." I think it's kind of a goofy thing to do. I've never made it myself.
>
> https://www.pikkoshouse.com/2010/11/...r-yaki-recipe/

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