I was just filling out an instruction form for how I wanted a calf processed…I was getting 2” tenderloin steaks and gonna do the strips 1” but this has changed my mind…how thick are those?
Discussion
Those are 2”. I find that any steak less than 2” isn’t satisfactory for me. Just can’t get the outside cooked enough to be how I prefer and still have a rare interior. I like that exterior crust / substantial browning. But I still want rare at the center.
Thnx…ima give it a try…I like’m rare and with a good sear… just never had a strip that thick