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Graining One
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<blockquote data-quote="MurraysMutts" data-source="post: 1775176" data-attributes="member: 39373"><p>Just finished and thought I'd share what's on my mind. </p><p></p><p>First off, I made a mistake. They were not thawed completely! Cooked on charcoal of coarse. </p><p>The steak on the left was slightly thicker and came out a perfect medium!</p><p>The one on the right was well done. </p><p>The difference in the 2 steaks was crazily dissimilar. </p><p>Medium steak was easy to cut. Not quite as nice as the ribeyes, but very good! And much more tender than the 2nd steak.</p><p>The well done steak was what I was expecting of a store bought strip. Slightly firm/tougher than a ribeye by a ways. </p><p></p><p>Neither was a disappointment, but I found the difference in the 2 steak quite unique I guess is the word</p></blockquote><p></p>
[QUOTE="MurraysMutts, post: 1775176, member: 39373"] Just finished and thought I'd share what's on my mind. First off, I made a mistake. They were not thawed completely! Cooked on charcoal of coarse. The steak on the left was slightly thicker and came out a perfect medium! The one on the right was well done. The difference in the 2 steaks was crazily dissimilar. Medium steak was easy to cut. Not quite as nice as the ribeyes, but very good! And much more tender than the 2nd steak. The well done steak was what I was expecting of a store bought strip. Slightly firm/tougher than a ribeye by a ways. Neither was a disappointment, but I found the difference in the 2 steak quite unique I guess is the word [/QUOTE]
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