On 3/2/2015 3:36 PM, Moe DeLoughan wrote:
> I agree that the flavor of good beef needs no adornment. I cringe when
> people buy good steak, then marinate it. Cheap meat, yeah I can see
> that. But with a good ribeye or porterhouse, it's just plain wrong.
>
I once bought some *prime* filets to grill and was asked if I planned to
marinate them. What?! Why on earth would anyone marinate a great
tender piece of beef? Similarly, why would anyone dump steak sauce on it?

> I know a guy who insists that every grilled steak should be finished
> with a pat of butter melting on top of it. I could go with that, since
> the butter will neither diminish nor conflict with the flavor of the
> meat itself. But that's as inventive as I want to go with good beef.

I've had good steak with a pat of butter added at the end. I can't say
the results were spectacular. It was just steak with a pat of butter.
Save the butter for my baked potato.

Jill