Quote:
Originally Posted by sudsandswine
Actually, your argument is false because neither of those cuts have a fat cap, therefore there is no "same way" comparison to begin with.
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Absolutely spot on. It's both the tenderness of the sirloin cap AND that tasty fat cap.
Around here, most stores trim the fat cap down to an unacceptable level. I can buy it all day for $5 a lb, but don't. If you don't have that fat cap, it's not Picahna and the flavor suffers greatly.
Similarly, you don't get anywhere near the same flavor if you just put the cuts on a grill and cook it like a regular steak. The rotisserie and that fat cap keeps the meat continuously basted in rendered beef fat.
And no, you don't get the same effect or flavor from Hanger or Flap steak.
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