Quote:
Originally Posted by berettafan
always wondered why it's acceptable to use crap steak in other foods. bravo on dropping the bucks to do it right!
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while i understand exactly what you mean, i may have to disagree (in this case). "crap" steak is great. but depends on the application. for example, the lowly flank steak, seared rare, sliced thin against the grain, would make better fajitas or quesadillas than say a filet. flank steak has more beef flavor than a filet or the ribeye. the fat in a ribeye makes it superior as a stand alone steak.
i love cows.