Thu, Apr-12-18, 10:24
|
 |
Senior Member
Posts: 7,422
|
|
Plan: P:E=>1 (Q3-22)
Stats: 168/100/82
BF:
Progress: 79%
|
|
Quote:
|
Originally Posted by barb712
Does cutting the steak across the grain make it more chewable? Do you think pan frying it more to medium would make it tougher? Just wondering. It looks good, but as I get older I'm less fond of cutting and chewing steak.
|
I think it does, I cut it pretty thin and look for parts that have big fat ribbons in them. So thin, rare, fatty, cross grain make it pretty easy to chew. I was considering not cooking it and seeing how that goes too. |