On Dec 26, 11:22*am, (z z) wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!
>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.
>
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

I'd like to try flank steak as well. Here, at the super market meat
counter it goes for $9.99 per pound. I think it's a tad expensive.