Thread: Back steaks

now for anyone reading this and thinking WTF is silverskin???
thats the bit under the skin that is silver/white in colour and is the outer casing of the muscle..
two ways to deal with it...either place it skin side down on cutting board and slice down to it then out in idividual steaks...or get knife,preferably flexi filleting type between it and the steak..with silverskin hard down on cutting board and holding knife down flat,do a push with knife and pull on skin at same time so knife slides between silverskin and steak..same way you take skin of fillet of fish..... if yo uleave it on..tough as an old boot...