January 3, 2008
Quick, easy, and delicious steaks
Getting a really good steak out of grass fed beef can be a wee bit of problem since the meat, although more flavorful, tends to be rather more tough than your standard Food World cut. However, a few weeks ago while I was thawing out some steaks Allen (the king of randomly awesome research) stumbled across a cooking instructor turned blogger who claimed to have discovered a way to turn any steak (even cheap discount ones) into perfectly tender prime cuts. Allen and I aren't huge steak fans, but preparing it this way has changed our minds. If you like steak (or just have some in the freezer that needs using) I really suggest that you give this a try.