Ryan921
Knows what a fatty is.
I keep reading all of these threads about how a lot of guys can make a better steak at home than the high dollar joints for a fraction of the cost. Which (as this forum always does to me) put me directly in pursuit of a bad ass home cooked steak at a reasonable price. I have in the past always thought my steaks were good but not nearly up to par with the big shots.
Yesterday was different.
Each steak was 1 1/4" thick. I let them rest for a little over an hour with a liberal coating of kosher salt. rinsed and dried, then rubbed a thin coat of safflower oil and onto the kettle they went.
I made some garlic butter to really set off the flavor.
I honestly just can't picture a choice steak being much better than these, although I will indeed be trying:boxing:
Yesterday was different.
Each steak was 1 1/4" thick. I let them rest for a little over an hour with a liberal coating of kosher salt. rinsed and dried, then rubbed a thin coat of safflower oil and onto the kettle they went.
I made some garlic butter to really set off the flavor.
I honestly just can't picture a choice steak being much better than these, although I will indeed be trying:boxing:
