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.
