Nancy Young wrote:
>Moe DeLoughan wrote:
>
>> There are many ways to use thick steaks.
>>
>> 1. Sear them, then put them in the oven to finish to your liking.
>>
>> 2. Slice them to get two thin steaks out of one thick one.
>>
>> 3. Cut into one or two inch wide strips and saute/grill/broil as steaklets.
>>
>> 4. Slice them into chunks or very thin strips, marinade, thread on
>> skewers, broil or grill.
>>
>> 5. Slice into very thin strips, saute or grill for use in sandwiches,
>> salads, etc.
>>
>We buy rib roasts and cut them into thick steaks. We share one
>by grilling it then slicing into thick strips.

Can also grind tender steaks for excellent burgers (chopped steak)
cooked as rare as you like:
http://i57.tinypic.com/112bfac.jpg

I do the same with center cut pork loins. When the bone-in roasts go
on sale I buy 2-3, slice 2-3 thick chops from each and use the rest as
a roast. A good trick for cooking pork so it doesn't dry is to cook
it not fully thawed... learned this from my Puerto Rican girl friend;
season before freezing, then thaw about halfway before cooking.