Chef Ali has recently been experimenting with Petite Tender steaks. The Petite 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 marinade them with Italian Dressing or just put salt and pepper on 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 we turn again after a few minutes and put some Amish Butter (from Whitt’s place) to add even more flavor and moisture!
Slice to serve!