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Piedmontese steaks

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Scottborasjr
Scottborasjr Posts: 3,494
in EggHead Forum
Doing this type of beef for the first time hoping for a winner. Got a couple of 3/4 pound ribeyes. Anyone ever cooked these before?
I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited December 2014
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    image
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Legume
    Legume Posts: 14,627
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    Just googled it, sounds interesting. Unique genetic strain, less fat and connective tissue. Pics and report!
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Options
    imageimage
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Sorry for the poor camera phone pics, SWMBO has a cold and I'm trying to do this while getting the kids to bed. Can't say that they are any different then the normal steak I get from my steak man. Heard that the bigger italian man on all the cooking shows was serving this kind of beef in his restaurant. Mario Batelli? Baoltelli? I don't know,. Taste was great, but not worth the added cost.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter

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