Chef Ali has recently been experimenting with Petit Tender steaks. The Petit Tender is a small, lean cut from the chuck primal or the shoulder of the cow. It’s not as tender as a Filet Mignon, but it can still be delicious and much less expensive when cooked low and slow!
Before you cook the steaks, either marinate them with Italian Dressing or just salt and pepper them.
Preheat the Blackstone to medium heat, then put the steaks on.
After turning, we put rosemary on top of the steak for a little more flavor.
Then, after a few minutes, we turn again and add some Amish Butter (from Whitt’s place) to add even more flavor and moisture!
Slice to serve!
