Chop.... Steak.... whatev. What we have here are some thick beef loin cuts settling down for that sweet, sweet dry-brine time before dinner tonight. Who cares what the cut is called? Tonight, the family eats BEEF!
Lately our Giant grocery mart has been having sales on whole Australian beef tenderloin at $8.95 a pound. They run 6-7 pounds of really nice meat. A small bit of silver-skin to trim, but that's it. No fat to speak of. I've been buying them, cutting them into small roasts, and freezing. One chunk will feed the family of four nicely. Totally versatile meat with uncounted uses. Our beef Gorgonzola game has hit new heights, and the beef tips over noodles are mouth watering good.
Some of them I cut into thick steak-type pieces like we see here. These are just perfect for playing with steak cooking methods. After four or five loins worth of experimenting, the family has decided a good dry brine followed by pan searing, basting with butter and garlic, and a few minutes to finish in the oven may give the Best Steak Ever.
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