Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 16 · column 6 of 7 · from the scan, no model involved
I . „■* . 4
Meot Meets
Grill f TV grillmeister Bobby Ray || offers some guidance on l§ buying nearly everybody’s grilling favorite: steak. ||
§ ► Ribeye: This steak is |i great for summer, perfect for spice rubs and spicy ; baitecue sauces. > Porterhouse: This is the most expensive v You get flavorful sirloin on | one side and butter soft £ filet on the other. Ray I often holds the spices and n
1 Just rubs a little butter on yl| 4 the meat instead. He cooks it medium-rare only., j > Shell steak and strip , steak: This steak is from the same cut as the porterhouse, just a little f smaller and boneless. It is well marbled and less M pricey. Flay says shell , * steak and strip steak are $jf$ great for steak salads. ► Rlet mlgnon: This steak is fabulous for < elegant presentations. . Flay, however, uses an 'extra heavy hand with the?^ seasonings. > Rank, skirt or harder ,1
f steak: All provide pure , &
beef flavor and just about ff I anything can be done with
them. Flay generally ^ marinates these cuts with. & Ik powerful flavors like soy, ? red wine, garlic, ginger and chiles so they even taste better.
68.0%