On Thursday, April 23, 2020 at 5:24:08 PM UTC-10, Leo wrote:
> On 2020 Apr 23, , dsi1 wrote
> (in >):
>
> > I bought a package of 3 rib steaks last week and have cooked 2 of them. They
> > were beautiful steaks but I'm sick of cooking/eating them. I think I'll try
> > marinating them in a teriyaki sauce. Thanks for the idea. Then I'll be done
> > with them!
>
> In the Nevada town where I grew up, a half cup of Kikkoman, a half cup of
> water and 3 crushed garlic cloves made the marinade. Three eights inch
> thick sliced top sirloin was the meat. The meat marinated in a couple of
> hours. Then it was hot sautéed quickly in a skillet and we called it
> €śHawaiian Steak€ť. It all seemed so exotic! What did we know? What
> wasnt eaten made superb sandwiches the next day.
> I ought to do that again. All I have to do is ask the butcher. Thick NY
> steaks arent the same.
> Your pastries look delicious.
>
> leo
"Hawaiian steak" is somewhat correct. When I was growing up the local favorite was "teriyaki steak", which was New Zealand rib eye, marinated in a teriyaki sauce, and cooked on a hibachi. These days, teriyaki steak is thinly cut cross-rib roast, with teriyaki sauce. I guess New Zealand ribeye is too expensive. My guess is that NZ ribeye was a grass-fed, cheap, cut back in the old days. These days, my favorite cut for teriyaki steak is flank steak..
https://cooking.nytimes.com/recipes/...steak-teriyaki