Quote:
Originally Posted by the Talking Can
are you using a fatty cut? a well marbled cut?
fat = flavor
i like a thick edge of fat on my steaks, get that fat crispy and burnt on the outside, soft and delicious inside
salt liberally, both sides, before throwing on hot ass grill
flip
eat
it's mostly about the quality of the meat/cut
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Always marbled. I go to a butcher, pay a little more for a good cut.