What are you marinating with? How are you serving it, and cut in what manner?Originally posted by: Quasmo
I usually marinate a london broil in a1 and a little bit of rib rub, and then pound the living crap out of it. It may not be the best cut, but for $10 for 2 lbs, I'm not complaining. I think it tastes so bad comparably to a fine filet that I've become a customed to this summer, that my pallet puts it in another catagory of ass meat (not literally) therefore I can consume it with sauce.
Originally posted by: sandorski
The flavour of beef has changed a lot in the last 30 years. Mostly due to the removal of fat from it, which has turned most beef into a near flavourless mass. Occasionally I'll end up with a decent peice of beef on my plate, but most of the time I'd rather have pork or chicken. All those pail in comparison to Venison. Caribou, and other wild meats though.
Originally posted by: OS
what wiki has to say about this;
"Many steak lovers refuse to use steak sauce as they claim it ruins the flavor of the meat. Often, adding steak sauce is seen as a way to mask the flavor of inferior steak. Likewise, asking for A1 or other commercial steak sauces at high-end restaurants is seen as crass and an indication of lack of sophistication."
I don't always subscribe to what wiki says but in this case I might have to
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Originally posted by: MS Dawn
Makes me shudder to see so many folks utterly ruin a perfect filet with this stuff! Eeeeeeeck! :disgust:
Originally posted by: OS
what wiki has to say about this;
"Many steak lovers refuse to use steak sauce as they claim it ruins the flavor of the meat. Often, adding steak sauce is seen as a way to mask the flavor of inferior steak. Likewise, asking for A1 or other commercial steak sauces at high-end restaurants is seen as crass and an indication of lack of sophistication."
I don't always subscribe to what wiki says but in this case I might have to
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