I love the flavor of the "tougher" cuts, but not always the "pot roast or
stewed" meat taste. This is an old recipe but it works for me.......I also
like beef rare. I have also used chuck steak and roasts on sale and cut
them into 2" steaks.............I use the rib rack from the grill to hold
the steaks upright. Hope you like. Lorin

OVEN STEAK
For tender steaks such as porterhouse, sirloin, or rib: stand a 2" steak on
edge in a V-shaped rack in a roasting pan. Place in a 200 degree oven for 2
hours. Then place flat on a rack and broil or grill 3 to 5 minutes on each
side, until well browned.
Fro less-tender steaks such as chuck sirloin tip or top round: brush
lightly with water on each side. Sprinkle with unseasoned meat tenderizer
according to package directions. Bake as for tender steaks, allowing 45
minutes per pound of meat; broil the same way.




"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 26 Jan 2006 09:37:39p, Thus Spake Zarathustra, or was it Dan Abel?
>
>> In article 9>,
>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>
>>> On Thu 26 Jan 2006 05:52:51p, Thus Spake Zarathustra, or was it Dan
>>> Abel?
>>>
>>> > In article 9>,
>>> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>> >
>>> >> I just bought one of these at Costco that weights in at just under
>>> >> four pounds. Does anyone have a recipe that turns this into a
>>> >> fork-tender cut? I know I could make pot roast with it, but that's
>>> >> not what I want.
>>> >
>>> >
>>> > You're pulling our legs, right?
>>>
>>> I didn't mean a way to cook it like prime rib. Just a good recipe for
>>> tender meat. Is that impossible?
>>
>>
>> Pretty much. This is a tough cut of meat.
>>
>>
>>> > What did you pay for this?
>>>
>>> $2.99/lb.
>>
>> Sounds good to me.
>>
>> I think your choices are to pot roast (braise it) or have tough meat.
>>
>
> Thanks... I've been coming to that conclusion.
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA