agedtoperfection wrote:
quote :
Question about not trimming the steaks. Did you eat the parts that were not trimmed, or did you leave it on for flavor, and trimmed it after they were cooked. What grade meat is that? The steaks look great!
While your question was addressed to Aussie J may I jump in since I’m such a vocal advocate of only lightly trimming? I find that not everyone will enjoy the darker rind, however I tell people to try it – I mean why not? My wife is one of those people so she just trims it off after the cook and I save that. I really find it to be more tasty when cold. I’ll even then cut it up into bite size to use in a tasty bleu cheese topped salad!
