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0a477e28 d18d 4c49 b4fc f52c829a1f5b  2016 06 14 19 29 21
Scott Griffin
Scott Griffin

I am not Mr. Steak. I like 'em but #steak is not my first choice for #grilling. I'm just not that knowledgable about them. Plus I'm cheap. The idea of paying big bucks for a tiny hunk of beef that'll leave me still hungry isn't appealing. I go big. I decided to keep track of what I use this summer and learn. Here are 2 cuts: top round (bigger pair) and flatiron (smaller pair). At right they're coated with Montreal seasoning and doused with red wine vinegar. The flatiron was much better: tender and flavorful. I'd buy that again. Sorry no pics of finished products. #foodstagram #food

Leon
Leon
Dude. I also love a big piece of steak. Try frying at max temp turning every 30 seconds until cooked to your liking. Letting the meat rest after cooking for a few minutes also helps with "tenderizing". I normally rub the meat with olive oil and a few spices. I don't add any oil to the pan. This method also works well on the bbq. Good luck...
Scott Griffin
Scott Griffin
Thanks. A tried that back in the winter when my grill was covered in ice. Great meal.
Scott Griffin
Scott Griffin
Thanks for the tip. The seasoning was heavy on salt although you can see I didn't use much -- trying to avoid salt. I'll look into your idea.
Veronica Park
Veronica Park
If you don't want to spend the money, try salt tenderizing. Not the same, but really good. Also, invest in a good digital thermometer that has a cord so it just beeps when it's ready instead of having to check it constantly. It'll help make sure you get the perfect temperature every time. http://www.onegoodthingbyjillee...