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I picked up a bit of buffalo on a whim today. Not a great cut a meat, just two little eye of round cuts, maybe a 1/4lb each. What the hell, it was cheap. It's sitting on the counter now, letting the salt work its magic. My first thought is to just do a regular pan-sear, butter-baste job on it, which I've always found works fine for beef round so long as you don't go past medium-rare or so. Anyone got any better ideas? I'm also a little tempted to flatten the poo poo out of it and make chicken fried steak. Hm.
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Jun 7, 2013 02:48
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| # ¿ May 14, 2024 08:15 |
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It's a minor pet-peeve of mine that top-blade steaks get called flatiron these days. It's the same meat, but the flatiron is a different cut. Hmph. My grumpiness aside, I agree that it's a great value for the money. I find that I don't even get a poo poo about the connective tissue in a top-blade steak. Cook it hot and cook it fast, and the connective tissue just gets a little chewy, totally edible with the rest of the delicious steak.
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Jun 9, 2013 04:55
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His Divine Shadow posted:I have another steak of the same type that I am aging in my fridge (unsalted), not sure how long I should give it. Aging in the fridge isn't going to accomplish anything worth speaking of. It's just not the right environment. Fortunately, that means you don't have to wait to eat a delicious steak!
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Jul 27, 2013 22:36
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Lucky bastard. Around here, flatiron is fashionable enough that it's no longer a cheap cut of meat. I mean, it's still not an expensive cut, but I miss when I could pick up a pack of top blade steaks for less than the cost of hamburger. Now they label top-blade steaks as flatiron without even cutting them properly, and charge full price. 
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Aug 16, 2013 05:55
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