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Planned Sunday Dinner 5/2/2021
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. |
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