Helen wrote: <I remember having an argument with a butcher in my grocery
store one time in Denver over the quality of the steaks. I complained that
they were all too marbled and fatty, and he said they were the best because
the more marbled
they were the more flavourful they were.>
He's right. I was told that nearly 50 years ago, and am still being told it
today. I buy rib-eye steaks and look for light marbling and a good area of
fat near the middle. The fat and marbled fat seeps into the red flesh and
gives the flavour and tenderness. Without it, there'd be nothing like the
flavour there is and it could be tough as old boots. And beef has to be hung
for at least three weeks to bring out the flavour (rotting if you like). I
lightly beat them, sprinkle with freshly ground black pepper and give them
about 90 seconds each side in a very hot non-stick pan without oil or fat
added. Block with kitchen towel so they're not running with blood, and
they're delicious and fall apart. I can say this with confidence as someone
who has just been able to start eating red meat again after nearly 10 years
of it making me ill.
Jean in Poole, Dorset, UK
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