John, this thing looks more like a roast than a steak. I wonder if grilling will work?
What about the crockpot? Would it be a good cut to chunk up toss in the crock?
a "long double braise" -
a 3-4 hr braise followed by overnight in the fridge followed by 2-3 hr braise next day.
same pot, same liquid, etc.
like, it's a braise - so why would not a crock pot work as well?
the cooling and reheating is the operative part. that somehow causes the collagen to 'break down more better/completer' when cooled and re-braised. I got a real explanation once, but I don't remember the details anymore . . .