Hello! I know it's wonderful summertime outside, but I just moved into an apartment complex where I don't have any personal outdoor space for grilling, and the communal rooftop grills won't be installed for over a month or so from...
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I just bought a couple of Eye of Round steaks and don't know what to do with them. I've been told this can be a hard meat to cook because it's pretty lean, but I bought it because I do...
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I was given 3 lbs. of thin sirloin tip "steaks"...what should I do with them? Do you have any other "what should I do with..." questions? PS Just made stroganoff last week, so that's out!...
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Setting aside for a moment the fact that Walmart is not the vendor one first thinks of when one thinks of steak, isn't it time to upate the ad? This seems a little dated: "Summer is just around the corner..."...
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You can never have the other again........ever! You can have your choice as often as you like. Steak doesn't rule out other forms of beef and Lobster doesn't rule out other shellfish. Which would you choose?...
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There is an article in today's New York Times about prime steaks and their price. The writer claims Choice New York Strips cost $17 a pound and Prime steaks as much as 50% more (though in Boston, I just purchased...
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I tend to buy thick Porterhouse steaks (1.5 pounds). Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare...
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Can you please give me the best way to prepare a 12 ounce NY STrip steak, about 1 1/2 inches thick to rae to medium rare? This would be cooked indoors. Thanks very much....
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