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Zhoo

Joined: 08/14/1998 Posts: 117371
Likes: 15728


The resting of the steak needs to come with a caveat


you need to undercook it if you want to "rest" it......very easy to go from medium to well done if you let the steak rest for 10 minutes.

I also am not sure what they were alluding to because if you cut a steak right after you pull it from the grill, you have a nice steak broth on your plate but if you let it rest, you dont get that broth on your plate......

Membrane and fat are texture for sure for most people. My wife hates the fat in the steak but will allow you to keep it on the cut to grill - she just will not eat it....My mom would fight you for the fattiest steak. When we make shisk kabobs at home, she has to put a cube of fat between each piece of steak on the skewer and she makes a whole skewer of fat just for her.....

(In response to this post by GtownHoo)

Posted: 08/19/2021 at 10:15AM



+0

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