:shake::shake::shake:



Rookies.


:)


If I have my choice, 14-16 oz Sirloin light on the marbling cooked to medium.

I called my mom and asked her what the best steak cut was... she suggested rib-eye. I've heard T-Bone. Sirloins are the tough pieces right?

Ahhh... the wonders of the internet!

http://www.cooking-lobster.com/cooki...ter/index.html

Best is filet mignon.

I also like a thick NT strip with good marbeling.


BTW we expect a report on the meal and the sex later.

For the steak, scroll down to "broiling".

http://www.txbeef.org/cooking_methods.php3

Hope all goes well!:thumb:

.

ROFL

Mrs63 sure picked herself up a real prize, didn't she?

Only tough ones I've had were due to the cook.

Typically they are rather tender and tasty cuts. Not quite as tender as the T Bones and top loin, but I find that they are usually leaner and don't have a big ol' bone taking up valuable room that could be taken up by meat.



Here's a link to beef cuts for you...

http://www.gatewaygourmet.com/beef_cuts.htm