Can you tax a cow’s burps? New Zealand will be the first to try.

[Dr. Who]

I am a big steak fan. But I won't pay this much for them. The few time I picked up a meal, it was a bad cut with gristle, etc.

Have you tried picking up a tougher (cheaper) cut and beating it with one of those tenderizing mallets or marinating it overnight? You can also buy skirt or flank steak, season well and sear on high heat and then cut it thinly, across the grain.

[Peter1469]

Have you tried picking up a tougher (cheaper) cut and beating it with one of those tenderizing mallets or marinating it overnight? You can also buy skirt or flank steak, season well and sear on high heat and then cut it thinly, across the grain.

Unless in stew, I like my steak rare. Skirt and flank are good for specific dishes though.

[Dr. Who]

Unless in stew, I like my steak rare. Skirt and flank are good for specific dishes though.

You can make skirt and flank rare. High heat and short cook time. You just have to make sure you cut across the grain. It is very lean though, so you don't get that umami flavor from having some fat on the steak.

[Peter1469]

You can make skirt and flank rare. High heat and short cook time. You just have to make sure you cut across the grain. It is very lean though, so you don't get that umami flavor from having some fat on the steak.

Actually with those cuts I do at least want the outside seared black. I will look for that on my next trip.