March 14th was Steak and a BJ day, the mens version of Valentines Day. Any one celebrate it?
3 times, actually. 
Butt only 1 steak.
Butt only 1 steak.
Of course!!
http://www.steakandbjday.com/
http://www.steakandbjday.com/
TRIXIEE wrote:
Ewwwwwwwww .... BUTT Steak
You don't like rump roast?
Trixiee doesnt like steak? What a shame.
sounds like a great holiday, I am going to have to make sure the wife is informed of this day
Yes - BUTT steak!!
There are two types of butt steak you can cook up for dinner. A beef butt steak is also known as boneless top sirloin steak. It is a tender piece of meat if cooked properly. The other type of butt steak is a pork butt steak and is best cooked for a long period of time, so you want to plan ahead with this type. Both are thoroughly delicious and neither takes too much work. They are cheaper cuts of meat so a little extra care has to go into making them tender.
How to Cook a Beef Butt Steak
1
Place the steak on a cutting board and beat it with a tenderizing hammer. Do not crush the meat, just break down the muscle a bit.
2
Mix or pour marinade into a container large enough to hold the steaks. Place them in the marinade and turn them to get it on both sides. Place the steaks in the refrigerator for an hour or so, turning them every half hour.
3
Place the steak on a broiler pan and put under the broiler in your oven. The thickness of the steak will determine where to place the steak. A 3/4-inch steak should be two to three inches from the heat and a thicker steak should be three to four inches away.
4
Broil a 3/4-inch-thick steak for 10 minutes, turning it halfway through. Thicker steaks will need up to 40 minutes depending on the size. Use a meat thermometer and take the steak out when it reaches 160 degrees.
Read more: How to Cook Butt Steak | eHow.com
http://www.ehow.com/how_4897862_cook-butt-steak.html#ixzz1GwbzMrg6
I guess we should probably include this one in the Swingular Cook Book.
I suggest putting it toward the REAR of the book.
There are two types of butt steak you can cook up for dinner. A beef butt steak is also known as boneless top sirloin steak. It is a tender piece of meat if cooked properly. The other type of butt steak is a pork butt steak and is best cooked for a long period of time, so you want to plan ahead with this type. Both are thoroughly delicious and neither takes too much work. They are cheaper cuts of meat so a little extra care has to go into making them tender.
How to Cook a Beef Butt Steak
1
Place the steak on a cutting board and beat it with a tenderizing hammer. Do not crush the meat, just break down the muscle a bit.
2
Mix or pour marinade into a container large enough to hold the steaks. Place them in the marinade and turn them to get it on both sides. Place the steaks in the refrigerator for an hour or so, turning them every half hour.
3
Place the steak on a broiler pan and put under the broiler in your oven. The thickness of the steak will determine where to place the steak. A 3/4-inch steak should be two to three inches from the heat and a thicker steak should be three to four inches away.
4
Broil a 3/4-inch-thick steak for 10 minutes, turning it halfway through. Thicker steaks will need up to 40 minutes depending on the size. Use a meat thermometer and take the steak out when it reaches 160 degrees.
Read more: How to Cook Butt Steak | eHow.com
http://www.ehow.com/how_4897862_cook-butt-steak.html#ixzz1GwbzMrg6
I guess we should probably include this one in the Swingular Cook Book.
I suggest putting it toward the REAR of the book.
How to Cook a Piece of meat--
"1-Place the steak on a cutting board and beat it with a tenderizing hammer. Do not crush the meat, just break down the muscle a bit."
1-Place the meat against on a smooth surface, stomach works well. Then beat the meat a little, not rough unless it's the right person, you don't want to crush it, just ensure the muscle is loosening up a bit and expanding. Never EVER use a hammer or any other hard object as that may cause damage to the meat and it will be useless at that point.
"2-Mix or pour marinade into a container large enough to hold the steaks. Place them in the marinade and turn them to get it on both sides. Place the steaks in the refrigerator for an hour or so, turning them every half hour."
2-Create your own marinade and hope that your container is big enough (Would love to find some meat that barely fits into my container). You want to ensure that your marinade gets on all sides so sometimes changing the position of the meat in the middle of marinading can definately aid in that endeavor. 1 hour would be perfect but it's really the quality of the marinading and how wet the meat gets that determines the perfect time.
"3-Place the steak on a broiler pan and put under the broiler in your oven. The thickness of the steak will determine where to place the steak. A 3/4-inch steak should be two to three inches from the heat and a thicker steak should be three to four inches away."
3-The thickness of the meat will certainly determine where the meat may be put, there are many options here although sometimes the quickness of the "convection oven" will cook the meat too quickly in past experiences. Once again though meat that is too thick or big may not be appropriate for the convection oven.
"4-Broil a 3/4-inch-thick steak for 10 minutes, turning it halfway through. Thicker steaks will need up to 40 minutes depending on the size. Use a meat thermometer and take the steak out when it reaches 160 degrees."
4-Applying direct heat from above on a thick piece of meat will sometimes shorten the time it takes to finish. Some people find that they like their meat slightly pink while others like it darker but you will find the best sort of meat melts in your mouth.
I LOVE to cook
"1-Place the steak on a cutting board and beat it with a tenderizing hammer. Do not crush the meat, just break down the muscle a bit."
1-Place the meat against on a smooth surface, stomach works well. Then beat the meat a little, not rough unless it's the right person, you don't want to crush it, just ensure the muscle is loosening up a bit and expanding. Never EVER use a hammer or any other hard object as that may cause damage to the meat and it will be useless at that point.
"2-Mix or pour marinade into a container large enough to hold the steaks. Place them in the marinade and turn them to get it on both sides. Place the steaks in the refrigerator for an hour or so, turning them every half hour."
2-Create your own marinade and hope that your container is big enough (Would love to find some meat that barely fits into my container). You want to ensure that your marinade gets on all sides so sometimes changing the position of the meat in the middle of marinading can definately aid in that endeavor. 1 hour would be perfect but it's really the quality of the marinading and how wet the meat gets that determines the perfect time.
"3-Place the steak on a broiler pan and put under the broiler in your oven. The thickness of the steak will determine where to place the steak. A 3/4-inch steak should be two to three inches from the heat and a thicker steak should be three to four inches away."
3-The thickness of the meat will certainly determine where the meat may be put, there are many options here although sometimes the quickness of the "convection oven" will cook the meat too quickly in past experiences. Once again though meat that is too thick or big may not be appropriate for the convection oven.
"4-Broil a 3/4-inch-thick steak for 10 minutes, turning it halfway through. Thicker steaks will need up to 40 minutes depending on the size. Use a meat thermometer and take the steak out when it reaches 160 degrees."
4-Applying direct heat from above on a thick piece of meat will sometimes shorten the time it takes to finish. Some people find that they like their meat slightly pink while others like it darker but you will find the best sort of meat melts in your mouth.
I LOVE to cook
Damn I must be doing things wrong, I thought every Saturday was steak and BJ day.