Debmar
Knows what a fatty is.
So we had a mixup with 2 steers we just had cut and wrapped. (We raise our own beef)
We requested 1 1/2” thick steaks but all were cut to 2”. Not happy with this but it is what it is so need to make the most of it. We usually had them done at 1 1/4” in the past so unsure how to prepare these ideally and looking for advice.
Just go and grill normally or would these be better done reverse sear? Or what is best?
Maybe 2” is even better than 1.5 but thought the experts here would be the people to ask.
Thanks,
Martin
PS: my wife’s birthday supper is tomorrow and she requested steak so I need to figure this out quick!
We requested 1 1/2” thick steaks but all were cut to 2”. Not happy with this but it is what it is so need to make the most of it. We usually had them done at 1 1/4” in the past so unsure how to prepare these ideally and looking for advice.
Just go and grill normally or would these be better done reverse sear? Or what is best?
Maybe 2” is even better than 1.5 but thought the experts here would be the people to ask.
Thanks,
Martin
PS: my wife’s birthday supper is tomorrow and she requested steak so I need to figure this out quick!