...Sly, my Son just texted me back...Penzeys is exactly where he gets his "stuff" from. ...hmmm, that reminds me;
...man I'd love to, but I'm about 150 miles south of Sandy Springs. ...I live way out in the country...so far out that the nearest convenience store is about 12 miles away...which I suppose would actually make it an "inconvenience" store.
Never eaten a steak with a spoon. That's some tender sh*t, right there. No one's said Hanger Steak? Edit: Nevermind, prunetang had it. Edit#2: I don't know what testosterone has to do with it, but I love steak and kimchi as well. Oregon Pinot Noir goes pretty well, for my palate. Then again, keto rules out the corn and potatoes portion of sides. Edit #3: Grass-fed steaks are pretty legit.
You bet! That is the way I did it when I had a ranch. I'd get my butcher to come do it right. One 14 month old beef each year totally grass fed. Sell half, keep half. Then sell the other at auction. The darnedest thing though was, I found it was more profitable to sell the hay used to raise the beef and forget about the beef. That would not be the case in this market though.
Knowing barfo, I'd be afraid he's cutting corners and feeding his cows bullsh*t instead. "But I'm not lying!"
Ha ! ...these pics are on my cell phone...they were taken at Saltwater Grill in Panama City Beach Fla about a month ago...medium rare filet, shrimp scampi, real garlic mashed taters, and fresh steamed green beans...the other picture is from the same meal and are some of the largest scallops (seared) I've ever seen...close to 2 1/2" in diameter and 1 1/2" thick...and of course, a dirty martini.
I like to cook a chilled one, even frozen, so as to keep the center medium rare even though the outside is charred.
Rib eye. Porterhouse. T bone. New York. Hanger. Flat iron. I’m with filet, but it’s not my fav by any means. Too soft. Girl steak. The more fat the better, barely warm in the center. 1” thick at least. Like a prime rib, as thick as possible. Pay extra for the big cut, always. Goddamn I eat a lot of steak. Damn near every day if not every meal. Blood is delicious. Can’t get tri tip out here at the store tho, gotta have the butcher hook it up.
Bomb ass steak seasoning: 1 part old bay 1 part Brown sugar 1/8 parts dry mustard, salt, pepper, onion powder, garlic powder Good on whole chickens too, rub inside and out mixed with butter, stuff chicken with celery.
...least flavorful?...opinions vary, it depends on the individual's palate...and it's the most expensive for a good reason...because it's flavorful and tender.
