What time are we eating?
Well open the puppies then
blast 'em for 1 minute each side. (max)
Fook me this has dragged on long enough...
Post the cuts.
Are we 100% sure those are beef? Something just doesn't look quite right about them...can't put my finger on it.
Well its a good job Mrs Topper does the Heimlich maneuver, or does she, Toppers gone quiet
Beef, Buff, what's the difference?
Carabao. I think its their national animal..
Used to be tons of Buffalo eaten here as well. But sadly their days are fading.
Jaysus, tell us, was it any good?
the pic looks ok, but a bit overdone.
Looks juicy though...not dried out.
Verdict, Shue
The taste was great, but they spent too much time in the oven, by probably 5 minutes or so.
Most of the juice was cooked out, they came out medium rather than med-rare.
Would I age beef in the fridge again, I doubt it. Having said that the reverse sear method is the only way to cook a thick steak, one I will do again.
They turned out better than expected, not tough at all for being a bit over. Good food.
Getting the pan smoking hot then searing them quickly worked like a charm.
"I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.
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