Quote:
Originally Posted by rhetorical
The steak was perfect. In fact, it was the best steak I have ever had and I have travelled the world looking for the perfect steak. This year I was in Brazil and Argentina. Both claim the best. But my favourite was Alberta beef. But this was breath taking. Only a steak lover could appreciate this.
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How'd you end up cooking it? I've also had the strips, but never dared think of trying to grill a filet sized one myself. Though Chops here in Atlanta now offers it for like $125 for 10 oz....i'll be tempted next time I'm in there. A few places in Vegas offer it that way as well including Craftsteak.
I would think in that size you'd just wanna spank it on both sides. The meat is so lean it'll dry out quickly otherwise, and I wouldn't dare consider marinating it or injecting it.