"Paul M. Cook" > wrote in
:

>
> "R Reid" > wrote in message
> ...
>>I am new to cooking in a way LOL I am 24 just getting my own place.
>>
>> Like a lot of people I like my steaks now and then.
>>
>> Is there a way to make them tender when cooking or whats the best piece
>> to buy in the food stores?
>>
>
> Get the good cuts of meat suitable for grilling with plenty of marbling
> in them. Choice is the grade to look for. Get a thick cut, 1.5 to 2
> inches. That way they will not dry out and you can control the doneness
> easier. My favorite is the Spencer steak, also called a rib eye.


Rib fillet???

I just bought some recently and even though some of my mates liked them
BBQ'd, I've cooked the rest up in a red wine casserole.


> It's
> a beautiful cut of meat, lots of flavor and very tender. Expensive, but
> well worth it. The New York strip is a great cut. Get it thick, 2
> inches. Do not overcook, medium rare is the most well done you want it.


The best cut is eye fillet.


http://www.youtube.com/watch?v=sNPH_85WOh0

Once you've had a heap of that, it's hard to go back to Rib, or Rump
steak.



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous