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Post by NJtoTX on Jul 22, 2020 21:13:16 GMT
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Post by divtal on Jul 22, 2020 23:12:14 GMT
I'd never heard of Bavette steak. Google says that it's the French term for Flank steak.
My Mom used to do a flank steak, which she pounded for tenderizing, coated with herbs and chopped veggies. Then she rolled it, tied it, browned it and braised it in tomato juice. I might have the recipe around, someplace. I'll look.
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Post by NJtoTX on Jul 22, 2020 23:29:09 GMT
I'd never heard of Bavette steak. Google says that it's the French term for Flank steak. My Mom used to do a flank steak, which she pounded for tenderizing, coated with herbs and chopped veggies. Then she rolled it, tied it, browned it and braised it in tomato juice. I might have the recipe around, someplace. I'll look. That's funny. When I read "You've got to slice it against the grain" I said to myself "Same thing as flank steak" and the picture looked similar. |
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Post by Deleted on Jul 23, 2020 2:29:47 GMT
I agree with the filet mignon is overrated. Restaurants that I've cook at we always wrap it in bacon to give it some flavor. The taste certainly doesn't justify the price.
The only time a filet tastes good is when it is part of a porterhouse T-Bone with some fat on it. In my opinion
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Post by GoodbyePorkPieHat on Aug 23, 2020 1:59:18 GMT
Overrated: tenderloin/filet mignon ("the marshmallow of steaks")
Underrated: tri-tip
For a tri-tip, I cook it sous vide/medium-rare like a roast, then slice it to "steak thickness" and pan sear it with clarified butter and EVOO.
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Post by enigma72 on Aug 23, 2020 17:17:23 GMT
Not a 'cut'
But ground beef is underrated.
It is the best!
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Post by wickedkittiesmom on Aug 23, 2020 18:49:42 GMT
I'm not a big beef eater but WKD prefers Chuck Eye steaks (not chuck steaks), he used to love flat iron steaks too but I haven't seen any in the stores around here.
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Post by Deleted on Aug 24, 2020 0:54:03 GMT
I'm not a big beef eater but WKD prefers Chuck Eye steaks (not chuck steaks), he used to love flat iron steaks too but I haven't seen any in the stores around here. I worked in a grocery store meat department several years ago*. The Chuck eye steaks were always for the first to go out of the case. As for the flat iron steaks, from meat cutter standpoint they are time consuming to make. They sold moderately well. The Iowa beef council was pushing them at the time. *I was a meat wraper not the meat cutter. |
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Post by Deleted on Aug 24, 2020 1:00:31 GMT
Not a 'cut' But ground beef is underrated. It is the best! Yes I like a good burger made out of 85/15 just the right amount of fat to make it flavorful |
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Post by enigma72 on Aug 24, 2020 14:09:57 GMT
Not a 'cut' But ground beef is underrated. It is the best! Yes I like a good burger made out of 85/15 just the right amount of fat to make it flavorful My husband Likes 70/30. Lol I can't make ground turkey taste yummy. Can you? |
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Post by GoodbyePorkPieHat on Aug 24, 2020 16:42:00 GMT
Yes I like a good burger made out of 85/15 just the right amount of fat to make it flavorful My husband Likes 70/30. Lol I can't make ground turkey taste yummy. Can you? Use it for taco/burrito filling, in chili, or in a Sloppy Joe mixture.
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Post by enigma72 on Aug 24, 2020 17:39:16 GMT
My husband Likes 70/30. Lol I can't make ground turkey taste yummy. Can you? Use it for taco/burrito filling, in chili, or in a Sloppy Joe mixture. Noooo! There's no taste. And I love turkey so I don't get it. Lol |
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Post by nutsberryfarm 🏜 on Aug 27, 2020 18:31:22 GMT
fan of flat iron steak.
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