Quote:
Originally Posted by astra
Cannot find anything about it. So, maybe I am wrong.
Considering the environment we live in...maybe it is wise. I would not go below rare grade.
About me.
It is funny. Until one year ago I have never eaten steak. Maybe I tried a few times, the meat was un-chewable, forgave and forgot about this dish.
We bought a new house in Sep 2009 and started to go to a local sizzler. I decided to try steak again. The proper place. They are supposed to know how to prepare steaks. Another chance. The first 3-4 attempts were failure. I didn't know anything about Types of beef steaks, such as rump steak, or sirloin steak or rib-eye steak. Absolutely clueless. So, I have started from the rump and up the list...or should I say up the price list? 
I dislike tough meat. So...it was rough ride. English as a second language was not helpful but was a source of a few chuckles . Sirloin steak? Made of the cow body's part that is close to groins? Why? loin--->loincloth it is logical, isn't it? 
Today I am a huge fan of rare steaks. Sometimes, depending on my mood I can order medium well. 1 time out of 4.
Sometimes medium rare lamb steak
My parents, even my brother cannot believe that I, I!!!, eat rare beef steaks |
I have my steaks "blue" fairly often when I go out. Sizzler here, if it is part of the US chain, is kind of a iffy restaurant. if you find yourself liking steak there, then try a different place. I think you will be pleasantly surprised