Doesn't a big, thick, tender steak sound good?
What's the trick to getting good, lean beef for grilling, here?
The other night after buying some beef that *looked good,* tenderizing it, marinating it, then grilling it... I was disappointed to learn that it wasn't beef at all. It was LEATHER!
Can anyone tell me what to tell a butcher if I want lean, tender beef steaks?
Thanks in advance!