"Larry G" > wrote in message
...
> Very delicious. I decided to fry it in olive oil with salt and pepper. Boy
> was it delicious. Some thoughts: even fried in olive oil, it left no
> feeling
> of grease as in food such as frying hamburger patties in their own juice
> for
> example. I'd forgotten how a good cut of beef can taste.
>
> I should probably spring for a more expensive piece though, it had more
> gristle than I would have liked, but was otherwise good. Will a meat
> tenderizer help remove gristle? That's probably my only complaint.
>
> Larry
>

Moist-heat methods, like braising or crock cooking, are the most effective
way to deal with gristle. Go for a cut like a rib-eye with enough fat
marbling to give you the flavor if you want that flavor without
"rubberbands" ":^)