On Sat, 8 May 2021 13:58:57 +0100, Ophelia >
wrote:

>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/
>
>====
>
>Saved! Thank you)

Sort of stupid to call it butter yaki when any fat will work...
coconut oil yaki sounds much better for a ukelele dish.