OUTDOORS

These ‘tougher’ cuts of steak have been grilled over hot coals until medium well done and now are being finished in a cast iron skillet with butter and fresh garlic. Thirty minutes of slow heat will make them tender, and the butter will ensure they don’t dry out.

Thu, 07/18/2024 - 5:00am

I absolutely love steak, regardless if it’s from the back strap of a whitetail or loin of a grain-fed beef, but there are vast differences in the way each is cooked, or I might say the way each should be cooked. I’m referring to grilled steaks here, not chicken fried.

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Mailing Address: P.O. Box 936, Forney, TX 75126
Physical Address: 201 W. Broad St., Forney, TX 75126
Phone: 972-564-3121
Fax: 972-552-3599