On Dec 26, 9:16*am, Andy > wrote:
> (z z) wrote:
> > 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.
>
> Skirt steak is great for fajitas. When I had a good butcher he would
> masterfully trim all the fat and then weigh it.
>
> Flank steak is my favorite steak, just salt and peppered. One tip is to
> score the sides every inch or two so the steak won't curl up on the BBQ
> grill.. Then carved into paper thin slices.
>
> I've had the cryovac'd, marinated tri-tip roast but it turned out way too
> salty, marinating for so long. Tri-tip also has two directions of grain
> to *carve. I convection cooked one in the small toaster oven and it
> plumped up so much it just about reached the top.
>
> Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
> ground it up for delicious burgers, more flavorful that chuck, imho.
>
> I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
> $100.
>
> Andy

Cut back on all that Bud Lite and you could afford it.