Let's talk steak for a moment. page 6

[BennettC]

Well just bought some lovely, fatty strip steaks from the store. they are first cut from the loin. gonna top broil em French style (baste the shit out of em in brown butter) served with some fresh avocado and tomato-lime garlic Pico de gaio

[2tall]

So, I finally got my grass fed beef... Decided on a ribeye. I did a really light cajun rub so it wouldn't mask the flavor. If it was any more tender, I wouldn't have needed teeth to eat it.



Definitely worth the $4/lb premium over grocery store beef!!

And yeah, that's a whole onion that I fried up in the beef fat/oil left over from cooking the steak.

[Paleobird]

Oh my goodness, 2tall. If ever there was food porn that^^^^^ is it.

[BennettC]

Oh my goodness, 2tall. If ever there was food porn that^^^^^ is it.

I second that motion

[Forgotmylastusername]

I slice really thin and grill very lightly. Game meat has to be eaten fairly quickly though as it can dry out easily. I also use some pink salt and kakadu sauce as well.

[BennettC]

Thin steak sucks. I like pink salt too, right now I'm using "Real Salt" which I'm very fond of. It has a pink tint as well

[BennettC]

anybody out there air-drying meat or going further to dry-age it? ive been reading on the zeroinginonhealth forums and they have some nice setups! you just simply place the meat on the rack no need to cover as long as the fridge is clean
check em out...meat gasm!
air drying meat
(scroll down for pics)