Fish!
#211
Re: Fish!
I grew up eating UDSA Select (called USDA Good prior to 1987) steaks so I like the taste and texture much more than USDA Prime or Choice. USDA Select isn't as tender due to the lack of marbling but that lack of tenderness is what I like about USDA Select steaks (I don't like steaks that come apart because of the marbling and reminds me more of a pot roast than a streak).
For the longest time I couldn't figure out how to cook a New York steak properly. I like my steaks medium but when I cooked them on a BBQ grill, they were seldom sealed properly, often dry, and were either overcooked, undercooked, or unevenly cooked.
Then one day I decided to pan fry a New York steak and it cooked perfectly and since then I have never incorrectly cooked a New York steak.
For the longest time I thought that was odd since everybody talks about cooking steaks on a BBQ but then I noticed that on many food shows, they often pan fry their steaks even though they have a grill on the cooktop.
For the longest time I couldn't figure out how to cook a New York steak properly. I like my steaks medium but when I cooked them on a BBQ grill, they were seldom sealed properly, often dry, and were either overcooked, undercooked, or unevenly cooked.
Then one day I decided to pan fry a New York steak and it cooked perfectly and since then I have never incorrectly cooked a New York steak.
For the longest time I thought that was odd since everybody talks about cooking steaks on a BBQ but then I noticed that on many food shows, they often pan fry their steaks even though they have a grill on the cooktop.