Idk, but if it never moo-ed, I ain't eating it.
That steak looks like half a roast and it's got too much fat for my taste - it reminds me of Wagyu. At any rate, in a restaurant they would roast that steak in the oven for a while and then finish it on the grill. That way you don't get charcoal on the outside and a raw center.
In quoting my post, you affirm and agree that you have not been goaded, provoked, emotionally manipulated or otherwise coerced into responding.
"The difference between what we do and what we are capable of doing would suffice to solve most of the world’s problems.”
Mahatma Gandhi
bulletbob (08-21-2020),Standing Wolf (08-18-2020)
Hmm.. what is it I have right now? Oh yeah! Tenderloin.
Do not smoke it..pork tenderloin is good smoked, not this stuff.
This stuff you cut into 1 inch steaks and put the pan on almost high with butter.
Oh! It makes a nice "steak". Sear it for 4 mins per side on almost highest heat.
You can't gauge the juice/blood coming out because that doesn't happen.
Just time it.
bulletbob (08-21-2020)