Comments on: How To Turn Cheap, Tough Steak Into Expansive, Tender Steak http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/ Only the best blog ever. Fri, 05 Sep 2008 16:37:36 +0000 http://wordpress.org/?v=abc By: andrew http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-214063 andrew Tue, 19 Feb 2008 06:31:28 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-214063 the tender steaks come from the part of the animal that has the least movement in its life.eg, rib eye fillet will always be more tender than say a rump, cause the rump gets used every time the animal walks.also try not to over cook once you get used to eating a medium cooked steak you,ll never ask for a well done steak again, the tender steaks come from the part of the animal that has the least movement in its life.eg, rib eye fillet will always be more tender than say a rump, cause the rump gets used every time the animal walks.also try not to over cook once you get used to eating a medium cooked steak you,ll never ask for a well done steak again,

]]> By: tommyboy http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183765 tommyboy Thu, 01 Nov 2007 11:57:42 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183765 phillip I thought porterhouse was one of the best cuts of steak..on the other end is flank steaks which i marinate and them cut diagonally thin and they are quite tender and tasty...but we are not big steak ... well i am big but we do not eat steak often....of course there is the favorite form of regional rolled steak which requires no marinating and can be easly sliced to any desired thickness, and can be eaten in various states, from "raw" to well done all of which are very tasty, especially with mustard..... phillip I thought porterhouse was one of the best cuts of steak..on the other end is flank steaks which i marinate and them cut diagonally thin and they are quite tender and tasty…but we are not big steak … well i am big but we do not eat steak often….of course there is the favorite form of regional rolled steak which requires no marinating and can be easly sliced to any desired thickness, and can be eaten in various states, from “raw” to well done all of which are very tasty, especially with mustard…..

]]> By: rekounas http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183651 rekounas Thu, 01 Nov 2007 00:34:59 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183651 What kind of ribs? Boil the ribs first is the best thing to do. Then drown them in sauce and spices and garlic and set them in the oven to bake the sauce onto the ribs. Pork Back and/or Beef ribs are the best. Pork Side ribs are okay, but you should be able to find Pork Back on sale at Sobey's and/or Super Store. Do they have a Sobey's in NFLD? What kind of ribs?

Boil the ribs first is the best thing to do. Then drown them in sauce and spices and garlic and set them in the oven to bake the sauce onto the ribs.

Pork Back and/or Beef ribs are the best. Pork Side ribs are okay, but you should be able to find Pork Back on sale at Sobey’s and/or Super Store.

Do they have a Sobey’s in NFLD?

]]> By: Jody http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183616 Jody Wed, 31 Oct 2007 21:17:21 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183616 I don't know the types of steak, but by "cheap" I mean cheaper than most other steaks; but don't get a thin steak. Something at least an inch thick or so. There's some steak for sale at the Superstore this week (Dominion in Newfieland, I think) - get that - around $10 for two big steaks. My kids liked it, too, by the way. I don’t know the types of steak, but by “cheap” I mean cheaper than most other steaks; but don’t get a thin steak. Something at least an inch thick or so. There’s some steak for sale at the Superstore this week (Dominion in Newfieland, I think) - get that - around $10 for two big steaks.

My kids liked it, too, by the way.

]]> By: Phillip http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183612 Phillip Wed, 31 Oct 2007 20:56:58 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183612 What qualifies as a cheap steak? Is there a list of cheap steaks I can bring with me the next time I go the grocery store? I want to know which one to pick. The steak pictured looks like a t-bone, which, although not the greatest cut of the cow, isn't a bad piece of meat. I've never marinated a t-bone because it doesn't need it. UPDATE: "Rib Eye, Porterhouse, T-Bone and NY Strip..." What qualifies as a cheap steak? Is there a list of cheap steaks I can bring with me the next time I go the grocery store? I want to know which one to pick.

The steak pictured looks like a t-bone, which, although not the greatest cut of the cow, isn’t a bad piece of meat. I’ve never marinated a t-bone because it doesn’t need it.

UPDATE: “Rib Eye, Porterhouse, T-Bone and NY Strip…”

]]> By: Phillip http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183608 Phillip Wed, 31 Oct 2007 20:35:08 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183608 John Walkenbach said on his blog that he's try this tonight and report back. I can wait for the results to come in. I'd do it tonight if I had a cheap steak in the fridge. John Walkenbach said on his blog that he’s try this tonight and report back.

I can wait for the results to come in. I’d do it tonight if I had a cheap steak in the fridge.

]]> By: Steve http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183593 Steve Wed, 31 Oct 2007 18:58:16 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183593 Rebecca! Funny! Rebecca! Funny!

]]> By: Steve http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183592 Steve Wed, 31 Oct 2007 18:57:23 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183592 Would it work for ribs? I put 1/4 cup of pickling spice in the water when I am boiling ribs (about 40 minutes) before I put them on the BBQ. It works! Would it work for ribs?

I put 1/4 cup of pickling spice in the water when I am boiling ribs (about 40 minutes) before I put them on the BBQ.

It works!

]]> By: Rebecca http://steelwhitetable.org/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183591 Rebecca Wed, 31 Oct 2007 18:55:55 +0000 http://steelwhitetable.org/blog/2007/10/31/how-to-turn-cheap-tough-steak-into-expansive-tender-steak/#comment-183591 I think Gucci refers to the designer brand name, so that you're supposed to make the connection between cheap=off the "rack" and Gucci=haute "cuisine" Maybe? I think Gucci refers to the designer brand name, so that you’re supposed to make the connection between cheap=off the “rack” and Gucci=haute “cuisine” Maybe?

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