Good, bad, it was on sale and I have three to cook for dinner, tonight. DH will just be glad to see steak. Can anyone offer advice on how to treat this meat? It looks really lean, just a little fat around the edges, about 3/4' thick, with no bones as the name says, so I'm thinking it's going to need some help in the flavor department.
It's very hot today and I'm probably forbidden to run the oven or even probably the stove so I won't do the usual sear-in-cast iron-finish-in-oven. Most people I know grill steaks on their gas grill so I was thinking of doing that but never really had great results with that.
So yeah that's a lot of explanation for a little problem. Hounds? How should I cook this steak?!