On 5/7/2021 8:52 AM, bruce bowser wrote:
> On Friday, May 7, 2021 at 8:12:49 AM UTC-4, Cindy Hamilton wrote:
>> On Friday, May 7, 2021 at 8:10:44 AM UTC-4, bruce bowser wrote:
>>> 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?
>> Yep. Most of the best restaurants do it.
>>
>> Beef loves butter.
>
> I just can't imagine the combination.
>
Try it. You don't need much but it add a richness and mouthfeel. Some
use a touch of olive oil for the same reason.

https://www.heb.com/recipe/recipe-it.../1392838669491