T-Bone is two steaks in one, strip steak and tenderloin It has two different cooking times, the tenderloin side cooks quicker. Tip: quick the tenderloin side farther from heat, sear it on the grill, ...
Right off the bat, the steaks looked different. Streaks and flecks of fat were evenly and lavishly visible throughout the meat, a look vastly different from supermarket steaks. This was a dry-aged, ...
tldr - I have 3 USDA Prime strip steaks (1.5" thick, 2.5lb total) that have been defrosted since roughly Christmas Eve. <BR><BR>Background: many many prime steaks were purchased in San Antonio (for $5 ...
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