zardoz's blog

Eating Leftover Steak – Chipotle Style

If you’re like me, you cook a lot of steak, and you cook more than you can actually eat in one sitting. My perenial problem is what to do with all the leftovers. This problem is made worse by the fact that I am only able use an electric grill on our condo’s balcony, and the only way I’ve found to get a nicely cooked steak on the thing is to start out with a really thick and very cold steak. 2 inches thick, and straight from the confines of our very cold fridge (it’s set at 37 degrees). A 2 inch ribeye comes in at about a pound and a half, give or take few ounces. Not even an avowed carnivore like me can eat that much steak at one time.

Grilling Very Tender Grass Fed Beef

If you’ve been low carbing for awhile like I have (it’ll be 8 years this June), then you’ve heard over and over again that grass-fed beef is the way to go. There are lots of good reasons – primarly because the cows are eating what they are supposed to. But what seldom gets mentioned s how hard it is to get a good tender steak out of the stuff. Grain fed beef is popular for a reason, that stuff can be really tender. Especially an nicely marbled USDA prime ribeye, yum yum. The only problem is that the tenderness is a result of feeding a cow an unnatural diet of grains, using antibiotics to keep the cow alive whilst eating an unnatural diet, forcing lots of cows to live in crowded nasty feedlots, etc. etc. etc.

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