Food Snob wrote:
> 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/#!!)

I have a very ugly suspicion that you might have gotten some
select-grade meat at that price. If not, you're very fortunate.

Pastorio