Bigjim68
Head Chef
Sorry, I missed the strip part, I thought we were still on T bones.I've never seen bones in a striploin before. Do you folks have bones in your striploins down there, south of the border?
Ways to use flank steak?
- Thread starter Caslon
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Andy M.
Certified Pretend Chef
I've never seen bones in a striploin before. Do you folks have bones in your striploins down there, south of the border?
SO and I ate at the Michael Jordan Steak House and I had a "Kansas City Sirloin Strip" It included a bone.
jennyema
Chef Extraordinaire
A lot of high end steak houses leave the bone on the strip or the filet.
Andy M.
Certified Pretend Chef
I don't see the point other than for presentation/marketing purposes. I don't imagine the bone contributes any flavor in the short time the meat is under fire.
Rocklobster
Master Chef
I could see them selling them that way in the supermarkets for the added weight. I've never seen one with the bone in.
jennyema
Chef Extraordinaire
Bone-in filets were the steak of the moment a few years ago. Still popular.
They are Abe and Louie's most popular offering. Ive had them many times and always enjoyed them. Never did a contemporaneous taste test with a boned one, though.
Rocklobster
Master Chef
Seems like a waste, though. I mean, the best thing about a bone in steak is picking up the bone and scavenging for the remains...not something that is looked upon favorably in a steakhouse. Or, is it?
Seems like a waste, though. I mean, the best thing about a bone in steak is picking up the bone and scavenging for the remains...not something that is looked upon favorably in a steakhouse. Or, is it?
Certainly one for the etiquette thread.
Seems like a waste, though. I mean, the best thing about a bone in steak is picking up the bone and scavenging for the remains...not something that is looked upon favorably in a steakhouse. Or, is it?
No, no...they go in the doggy bag for midnight munchies. My parents used to save their's when they went out and dropped them off at my place. I was able to make a meal or two out of them.
spork
Head Chef
"Waiter, thanks, but I really don't need these utensils."
gnaw
I like to marinate and grill my boneless flanks. Sometimes I cut with the grain if I think the exercise of chewing is an important point of the dish.
gnaw
I like to marinate and grill my boneless flanks. Sometimes I cut with the grain if I think the exercise of chewing is an important point of the dish.
jacky77
Senior Cook
I'm having flanks for dinner.
Salt and pepper and cooked on the stovetop with some onions. Paired with rice and beans and some tortillas, yummy.
Salt and pepper and cooked on the stovetop with some onions. Paired with rice and beans and some tortillas, yummy.
OP
OP
Caslon
Executive Chef
You're sorta right in that regard as you really have to time the cooking just right. A matter of 30 seconds and medium rare becomes medium (with thin cuts). I still prefer it as I'm downsizing my meats and upping the other parts of meals.
