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The butcher at Publix on Main Street told me my ribeye method was all wrong
I used to sear my steaks in butter from the start, but he said to use oil first then add butter at the end. Tried it that night and the crust was way better. Has anyone else had a grocery store worker change how they cook something?
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morgan_bailey9314d ago
That Publix butcher sounds like he knows his stuff. I had a similar thing happen at the meat counter at my local Kroger a couple years back. I was grabbing some flank steak for stir fry and this older guy working there told me I was slicing it all wrong, cutting with the grain instead of against it. He showed me right there through the wrapper how to cut it on a bias. I tried it that night and the meat was way more tender, not chewy at all. Now I can't unsee it, I notice bad cuts on steak everywhere. I love getting little tips from those guys, they see so much meat come through they really know the ins and outs.
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raymitchell14d ago
Man, that Kroger guy sounds like a real pro. I still remember the first time someone showed me how to cut against the grain, it was like a lightbulb went off. Flank steak especially, you cut it wrong and it's like chewing on a rubber band. Now I can't unsee it either when I watch cooking videos or see plated food at restaurants. Those little meat counter tips stick with you forever.
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grantp2814d ago
Huh, I actually go the opposite way. I put my butter in from the start and just watch it so it doesn't burn. I like how it browns and gets all nutty tasting right on the meat. But hey, whatever works for you, that's the good thing about cooking, there's no one right way.
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