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  I love a nice thick juicy steak cooked on the grill or in the broiler. Like a nice t bone or brisket or a london broil cooked medium rare. Not too rare but still pink in the middle. Just thinking of this makes me hungery for steak right now.

Try a Flat Iron, you'll never go back. Read my Post

   A Good steak has flavors all through the meat

    Its cooked in a 350 degree Oven with spices and on top is a sauteed mushroom & onion Topping

A lot of the time we marinate for 30 minutes in red wine, garlic, olive oil and red pepper. They turn out great!

Lots of sea salt and black pepper cooked on the grill over low heat, when it's done I like to put some butter on top while the meat rests.  It's perfect every time!

Flat Iron is the best steak on the market, and I don't care what I do to it . I have burnt it to a crisp accidently (think hurricane, broken glass in grill lid, and Giant flames), , I have undercooked, I have undercooked thru back on grill and overcooked and It was still tasty.

Another long story short, if I hadn't been on a tight budget I would have never tried a Flat Iron, I was raised on Porterhouse  Filets, and Tenderloins. I now have my Flat Iron down to perfection be it the Grill, the Gas Stove Top, Broiler, or Toaster Oven and it is the MOST Delicious piece of meat I have ever put in my mouth. Oh I forgot to mention Ribeyes previously, I love Steak Fat (Burnt) that is the only bad thing about FLAT IRONs they have no excess fat, just quality marbeling.

My husband gets really mad if I want to eat a steak in a resturant, he has no desire but to eat Flat Iron, especially mine because I know exactly how he likes it.

Not to mention they are on Special at least once a month, don't let the packaging and size fool you. We can share 1 at around $6.00 (on sale) and I still have enough left for breakfast and I am not a petite eater.

Our favorite for years has been a marinated flank steak cooked on the bar-b-que, let rest 5 min and then cut in thin slices against the grain. Our new favorite is grass fed beef ,pan fried in a very hot cast iron pan seasoned with salt and pepper before cooking.The end result is lean and you end up with a prize winning taste. ( Let it rest covered 5 min before cutting.)Healthy and delicious !

This is a really interesting book. My co-workers are already eyeing it to read it next. Alright... here's my review:

The old adage you are what you eat has never rang truer than in the beef industry. “Bad grass equals bad steak,” it’s that simple…almost. Author Mark Schatzker traveled the globe to see just what goes into the perfect cut of beef. The further he traveled and the longer he searched, the more apparent it became that it’s not one, but many factors that form each tender bite.

I have to say, prior to this month’s read, I knew little abut the science behind raising beef. From professional meat graders, preened since childhood to identify the perfect marbling of fat, to the climate and conditions under which cattle become steak. Did you know feeding apples to livestock changes the flavor of their meat?!

So what’s the casual steak eater to do? Mark suggests going to a local farmer or butcher, and avoiding the mass-produced stuff you’ll find at a steak house. One thing’s for sure, I’ll be thinking a little harder about what went in to my next bite of beef!