How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks | Jaden’s Steamy Kitchen

This seems like a fairly intuitive process for “improving” steaks. Now that I’m sort of sick of buying and preparing and eating ribbyes, I think it’s time to try this. Some other people tried it, and documented it in their flickr and it sounds like it worked for them too.

See if you can figure out which tile of my recent Steak Mosaic represents that process!

I’m going to try it too, probably won’t photograph it, but I’ll definitely report back.

[UPDATE 9/19/07 19:45] I tried it, and while I was too fragging impatient to leave the Thrift-N-Save ordinary NYStrip on the grill long enough, the flavor and tenderness of the part that was cooked properly was quite good. Now, I’m not super-certain I wasn’t just experiencing a rare NYStrip with lots of salt, or if the meat actually changed character.

Take-away points: a) get used to doing steaks on the Weber-Q; b) trust the little tiny meat thermometers; c) touch test.

Less meat, less heat — fewer steaks may save planet - Yahoo News

You may have wondered why we haven’t been writing anything lately.

It’s because what we’re writing about, the lifestyle that we’re promoting, the indulgences we crow about, are just plain DESTROYING THE DAMN PLANET.

So, we’re sorry. Maybe we should hang up our butcher’s hat, and call this whole thing an irresponsible, youthful lark.

Maybe we’ll start up a new page, call it something like Tofu-Bamboo-and-Krill-feed.com.

Or what about those clone steaks??

We are so EFF-ing depressed right now. Except when we think about the absolutely fabulous marion-berry barbecued rib-eye we just ate, and are having leftovers of for lunch today. OH! How sublime total world destruction can taste!