I need steak knives

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This is a piece of feather steak with the center membrane removed and split in two. Fried in one piece ( grain running length ways). I cook it, then cut it on a wooden block with a razor sharp knife for steak sarnies. For me its the most delicious cuts there is. Cutting it on a plate is a problem, and even with a good set of knasher its chewy. Hence cooked bleu and cut thinly before serving.
 
The cuts of steak we eat can be cut with a butter knife or the fork itself. We do have steak knives that came with the silverware Karen inherited from her mother.
 
Burt Blank said:
View attachment 47760This is a piece of feather steak with the center membrane removed and split in two. Fried in one piece ( grain running length ways). I cook it, then cut it on a wooden block with a razor sharp knife for steak sarnies. For me its the most delicious cuts there is. Cutting it on a plate is a problem, and even with a good set of knasher its chewy. Hence cooked bleu and cut thinly before serving.
Click to expand...

I have mine cooked blue as well.

Russ
 
Burt Blank said:
View attachment 47760This is a piece of feather steak with the center membrane removed and split in two. Fried in one piece ( grain running length ways). I cook it, then cut it on a wooden block with a razor sharp knife for steak sarnies. For me its the most delicious cuts there is. Cutting it on a plate is a problem, and even with a good set of knasher its chewy. Hence cooked bleu and cut thinly before serving.
Click to expand...

I had to look up feather steak. It actually originated in the US, but I guess never caught on here, because I had never heard of it. It is cut from the chuck. It should have good beef flavor.

CD
 
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