I think the shell is good as a shell, and a flank or skirt would be better for the Asian application.
True. Deeper flavor, a bit chewier, but steak aficionados know: the ribeye is actually the one to beat. Just chewy enough to be really flavorful, but so marbled naturally as to be succulent and self basting on the grill.
I think the shell is good as a shell, and a flank or skirt would be better for the Asian application.
ReplyDeleteTrue. Deeper flavor, a bit chewier, but steak aficionados know: the ribeye is actually the one to beat. Just chewy enough to be really flavorful, but so marbled naturally as to be succulent and self basting on the grill.
ReplyDelete