On Thursday, May 6, 2021 at 10:06:12 PM UTC-4, Ed Pawlowski wrote:
> On 5/6/2021 7:18 PM, jmcquown wrote:
>
> >> I just prefer the cheaper cuts of beef that start out with more
> >> flavor. Like ribeye or chuck. They are quite tender enough for me.
> >>
> >> For my steaks, including lamb and even tuna:
> >> Bring to room temperature coated in Worcestire sauce.
> >>
> > (snippage)
> >
> > That's where you lose me: "coated in sauce". If the steaks you buy
> > already have so much more flavor than a beef filet, why do you need to
> > the Worcestershire sauce? I don't get it. Seems like you're not
> > enhancing, you're covering up the natural taste of the steak. Especially
> > if you're talking about a ribeye. I love ribeye, too. I recently
> > bought a nice bone-in ribeye which I plan to grill.
> >
> > Am I guessing correctly if I say you also like things like A-1 Steak
> > Sauce and the old Heinz 57?
> >
> > Jill
> For me: Salt, pepper, garlic. When off the grill at 110 deg. a pat of
> butter while resting.

Butter? on steak?