[mcoy]

Originally Posted by Baler [You must be logged in to view images. Log in or Register.]

Short Loin - Tbone Steak
It's tried and true.

1. dry salt for an hour at room temp (get good meat)
2. rinse the excess salt
3. pat dry the steak
4. coat with melted butter, garlic/herbs optional.
5. Sear that fker on a hot grill to your liking, 1-2 mins on both sides for me.

I don't eat grizzle or fat off the steak. I cut that away, digusting imo.

This or porterhouse. Leave a bit of the gristle, but no one wants a bite of solid fat.

I like 'em cut thick so I use a SteakChamp and they come out just the way I want 'em.

-Mcoy