MadCityJim
Knows what a fatty is.
Three weeks ago, the wife says, "how about we have some steaks for dinner tonight?” I was heading to Sam's Club anyway. Unfortunately the steaks were pretty picked over so I checked out the cryovacs and found a nice loin with a full fat-cap and some signs of nice marbling on each end.
So I cut steaks for the family that night, and wrapped the rest in potato bag cloth and stashed it in the workshop fridge. I changed the cloths a couple of times the first week. About a week ago we cut a couple of more steaks off of it. Then rewrapped it and back into the workshop fridge.
So here’s the last of it after 3 weeks. We’re having a couple of friends over so I need 4 steaks.
I figure after I trim the ends there’s 7 inches left so I shoot for 1 3/4 inch steaks.
I carefully trim the black meat as well as the fat.
I salt them lightly with kosher salt and they’re into the fridge until 5pm.
At 5pm they’ll go into a just warm oven for an hour while I fire up the Weber kettle. They’ll get a coating of EV Olive Oil and more salt and 4 minutes a side on a hot grill.
So I cut steaks for the family that night, and wrapped the rest in potato bag cloth and stashed it in the workshop fridge. I changed the cloths a couple of times the first week. About a week ago we cut a couple of more steaks off of it. Then rewrapped it and back into the workshop fridge.
So here’s the last of it after 3 weeks. We’re having a couple of friends over so I need 4 steaks.
I figure after I trim the ends there’s 7 inches left so I shoot for 1 3/4 inch steaks.
I carefully trim the black meat as well as the fat.
I salt them lightly with kosher salt and they’re into the fridge until 5pm.
At 5pm they’ll go into a just warm oven for an hour while I fire up the Weber kettle. They’ll get a coating of EV Olive Oil and more salt and 4 minutes a side on a hot grill.
