On Thu 02 Mar 2006 10:32:29p, Thus Spake Zarathustra, or was it Food Snob?

> I got a great deal on a 6-1/2# striploin today. I'm going to slice it
> into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
> cook it over a fire of well-seasoned hickory, seared on the outside,
> and blue rare in the middle. Thin sliced steak is just plain stupid,
> even if you prefer beef medium in the interior. We're going to have it
> with that nice, gray French salt. Perhaps a bit of garlic butter.
> IMO, the strip steak is the best tasting cut, and I can hardly believe
> it was that cheap ($2.98/#!!)
> Happy, happy.
>
> --Bryan

I hope it's tender. The last time I bought steak at a sale price, it looked
beautiful but was tough as leather. I don't take a chance on steak anymore,
and pay full price at the butcher shop. It's guaranteed.

--
Wayne Boatwright o¿o
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BIOYA