These tougher cuts of steak have been grilled over hot coals until medium well done and now being finished in a cast iron skillet with butter and fresh garlic. Thirty minutes of slow heat will make them tender and the butter will insure they dont dry out. Photo Credit: Photo by Luke Clayton
. I absolutely love steak, regardless if it’s from the back strap of a whitetail or loin of a grain fed beef but there are…
