- Nov 14, 2014
- 2
- 10
I tried making my own steak for the first time in years, and the first time ever in a pan, and I had to cough up a piece of connective tissue, unless it was fat. I don't remember the cut. I tried trimming it but I guess I didn't trim enough. I want a lean cut with no connective tissue (unless it's along the outside which I could easily trim). What do you recommend?