How do I get a tender cut of steak like a top notch steakhouse?!
How do I get a tender cut of steak like a top notch steakhouse?
Enzymes, aging, prime beef, jaccard tenderizing?
Answers:
It's difficult to reproduce top notch steak house quality because those places have access to a better grade of meat than you get at the supermarket. It all starts at the butcher. If you can get your hands on top quality meat ( I'm not talking about Winn-Dixies best ), no additional tenderizing is necessary. All good beef is aged and I am completely against poking holes in good beef. Jaccard tenderizing is ok for bottom round, but it will make a yummy NY strip dry. Happy grilling.