DNW
Distinguished Member
- Joined
- Mar 10, 2006
- Messages
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STYLE. COMMUNITY. GREAT CLOTHING.
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I also like a nicely crusted strip with a pat of butter on top and only salt and pepper.
I'm actually not the biggest steak eater in the classic sense of the word. The restaurants I like don't ever just serve up a big piece of naked beef... there's always a sauce and a sort of larger concept than just a quivering mass of protein.
I've always liked the beefy and buttery flavour of a big hunk of meat. Filet tends to leave me wanting as it doesnt fulill the beefiness requirement.
I thought you never cooked steak on the stove and had contempt for anyone who did?
that's what happens when you spend almost five figures on a stove and hood
that's what happens when you spend almost five figures on a stove and hood
You can make a much more flavorful steak in a cast iron pan.
Why butter and oil?
Which oil? The temperatures vary a lot.