Plumbata
Well-Known Member
In my experience, aged sirloin, and ribeye are the best slabs of affordable bovine meat for the stomach, so barring tenderloin, which is most exquisite, what are your favorite cuts and how are they prepared? I love the juicy, marbled and fatty bites of medium rare prime rib, but sometimes the gristle gets annoying. The aged sirloin cooked rare is tender and juicy usually, but it can get bland and dry if one is not careful (oneself or the cook). Are there any spices which would improve the culinary experience, or any cuts which are tender and flavorful which do not command such a high price?
I am not picky, and will eat anything as long as it tastes good (and is not made out of insects). Pork is great, as is sheep/lamb. Any longstanding tips would be appreciated. My gal is great at cooking, but she doesn't know everything. I would like to be able to add a bit to the table myself if some of you would like to offer some suggestions. It would be great to have a table set with a fine romaine salad and well-prepared cut of meat for my babe when she gets off work. She certainly deserves it for putting up with my bottle-digging crap until 4 AM at times!
Thanks regardless,
Stephen
Any help would be awesome.
I am not picky, and will eat anything as long as it tastes good (and is not made out of insects). Pork is great, as is sheep/lamb. Any longstanding tips would be appreciated. My gal is great at cooking, but she doesn't know everything. I would like to be able to add a bit to the table myself if some of you would like to offer some suggestions. It would be great to have a table set with a fine romaine salad and well-prepared cut of meat for my babe when she gets off work. She certainly deserves it for putting up with my bottle-digging crap until 4 AM at times!
Thanks regardless,
Stephen
Any help would be awesome.