hey you only live once .....it's just a few polkas..

Hey Tony, you and Donny had me doing some steak research. One interesting thing I discovered; different cuts respond better to certain cooking methods. For instance, T-Bones do well on the grill but Rib Eye's are best done in a (cast iron) pan. Just another piece of trivia but here is the quote:

"Choosing a steak isn’t as easy as grabbing it from the cooler and heading to the checkout line. There are plenty of varieties, and not all of them should be cooked the same way. For instance, T-bones thrive on the grill, but a boneless ribeye does best in a frying pan (thanks to the fat running through it). Treating all steaks the same can deprive you of the best possible flavor.".

I'm sure all you old steak burners already know this but thought I'd pass it on anyway (for any amateurs present ).

Happy eatin',

chas

PS: Just made a couple of great salmon filets in my air fryer.

Wow ... what time is dinner?!?

chas ... Thanks for that ... For all the steaks I've eaten in my life I never knew that ... Have to try it the next time I'm having a ribeye ...
Thanks again

One of the best discoveries of my cooking life was Yoshida Gourmet Sauce. It is fantastic on steak, chicken and most grilled fish and shrimp. It's a ginger teriyaki glaze that makes even a mediocre cut of steak taste fantastic.

I buy my steaks at BJ's Wholesale Warehouse and usually purchase the entire tenderloin, which cuts the price per pound by a significant margin. I cut and butcher them myself, then the ones that are not used that night are vacuum sealed and frozen. I took a couple filet mignon steaks on the last sailing trip with me, grilled them on the boat's gas grill, and they were soooooo good!

All the best,

Gary

Tony, there are plenty of recipes on the 'net but it's the cooking/grilling MISTAKES that we probably should be looking at. Here's the link to that quote.

https://www.msn.com/en-us/foodanddrink/t...3B5J?li=BBnb7Kz

chas

Re the original post; despite Gary's reassurances to the contrary, if we (at our age) continue to scoff down all those steaks, the only GURNEY we'll need is the one wheeling us into the emergency room .

chas

If a steak needs more than salt, pepper, and a little olive oil, I don't want it ...
JMHO ...
so call me a steak snob ...

I think this is the most southern post ever... That Said I need a Tomakawk Steak asap......

http://jesspryles.com/recipe/how-to-cook-a-tomahawk-steak/