Thank you so much for this heads up ... I picked up two small roasts on Sunday.
In full disclosure I picked them up at the Croton Shoprite, NYS (forgive me NJ thread)
They were being sold whole and cut into steaks.
There were two packages in the case that kept getting picked up and thrown back in. I overheard
rumblings of "too much fat eww!" I grabbed them, they were beautifully marbled. I cut the
roast in half and gave it a 6 hour soak in of all things a bottle of lowery's garlic and
black pepper marinade that I found in my pantry. Not sure how it got there, Probably purchased by DH
it did the job to temper the gaminess you described.
Seasoned before going into the pan with salt pepper and oregano powder.
Cooked to very rare the steaks were as tender as filet ... A neighbor stopped by to help
DH move our old TV out smelled the steak cooking and stayed for dinner. He said it was the
best steak he had ever eaten ... It was pretty darn fabulous... really beefy, tender delicious.
Maybe one of the best steaks I have had. For anyone not familiar with cooking grass fed beef, if cooked to even a hair over very rare the meat toughens up.
BTW this strip loin was way better than the roast I made a few weeks ago...probably because I cooked it
as a steak as opposed to a roast... steak rules!