Like I always say. "Top quality beef doesn't need any jazzing up. Just a crack of salt and pepper, a drizzle of olive oil, and a bloody hot grill."
A quality butcher should be happy to cut beef as you ask for it. If your butcher gets abit shirty when asked to cut a steak for you, just politely ask them to recomend a butcher that will.While your at it. Take time to inquire about the lenght of time the beast has been hung for. Any less than three weeks is to fresh. It wont be tender and will lose moisture on cooking, as the conective tissue won't have had a chance to break down.
Lastly; Don't kill your beef by over cooking it. I know I've said it a thousand times before, but it's better to er on the side of caution and under cook your steak. After all high quality beef can and is eaten raw, kind of like sushimi.Keep it beefy bloggers!
1 comment:
Brock, my friend has bought himself a nice big rib eye steak and is wondering how to cook it. He thinks he would like to roast is, but isn't sure how long for and at what temperature etc. Do you think you can help?
Thanks in advance!
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