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I live on a chuck steak budget, but I have Wagyu ribeye dreams. In other words, I love steak, but I don't really have the dollars to prove it. And because I don't live in largesse (but would be excellent at it, if given the chance), I've found ways to skirt through the steak world and still enjoy a really great piece of beef that's tender, moist, and quite flavorful even if it's plucked from the back of the butcher's case, far behind the prime filets and tenderloins. Of all the tips and tricks I've read (and tried) to make inexpensive cuts of beef taste better and develop a buttery texture, I've found just one I return to again and again. Read more... |
