Thread: Back steaks

back steaks........ if cook as a LOG..... they come out better...Mrs likes her steak incinerated so I cook as a log then slice and give hers a few seconds on pan to finish it off..I can take steak as a chef would like it..rare and just sear the surfaces and its medium rare in no time.... but if you cook it sliced into steaks...get the meat mallet out and beat the sucker flat ,apply your steak seasoning and some salt then cook it.... no worries to beat,season,stick in oil and sit in fridge for couple of days either... if you didnt age it for week when killed it...do so before cooking by leaving it to marinate. the only bit of back steak that should be tough is the silverskin...its like a log,the thinner you cut the rings the easier it is to split. the grain runs longways along a backsteak so should break up easily.