I like sea salt best for tenderizing meat. But I prefer no spices or other dress-ups until the steak is off the grill.Originally posted by: ErmanC
Never tried steak on the Foreman before. You use that salt stuff behind it? Is it like meat tenderizer? How does it compare to the grill?
<--- Carnivore at heart...![]()
Blood has nothing to do w/ lean %. "Lean" refers to meat vs fat percentage.Originally posted by: jumpr
Admittedly, the pic makes it look bloody...it's acutally very lean and not bloody.
I know, but I realized when I looked at the picture that it looked pretty marbly, when in fact there wasn't much fat on it.Originally posted by: Sketcher
Blood has nothing to do w/ lean %. "Lean" refers to meat vs fat percentage.Originally posted by: jumpr
Admittedly, the pic makes it look bloody...it's acutally very lean and not bloody.
Shazaaam!, assuming you gave that thing 5-9 minutes to cook and a little time for posting, you wolfed that thing down pretty quick.Originally posted by: jumpr
I know, but I realized when I looked at the picture that it looked pretty marbly, when in fact there wasn't much fat on it.Originally posted by: Sketcher
Blood has nothing to do w/ lean %. "Lean" refers to meat vs fat percentage.Originally posted by: jumpr
Admittedly, the pic makes it look bloody...it's acutally very lean and not bloody.
Either way, it's sitting in my tummy now.