[Sca-cooks] Steak au Poive cut

Holly Stockley hollyvandenberg at hotmail.com
Sat Aug 6 18:56:00 PDT 2011


Often?  I'm missing out.  I have to threaten to roast my butcher over coals, slowly, to extract the hanger steak.  Most Americans don't know about it, so it seems to have a habit of becoming one of the bits they like to keep for themselves.   Even when it's my moo-cow.
Femke
> 
> > 
> > Oh, and before Adamantius corrects me, steak au poivre is properly made from the
> > filet de romstek, the pave', or in America from the top butt. 
> > 
> > But hanger steak is also often used.
> > 
> > Gunthar
> >                           
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