Quote:
Originally Posted by 12clicks
you made a 2 inch ribeye over charcoal, charred on the outside, medium (as opposed to medium rare because of the high fat content) on the inside?
And then laid it on a plate of fresh ground pepper and sea salt, rolling each bite through said salt and pepper?
acompanied by a good bottle of wine?
you're livin'!!!!!!!!!!!  |
not exactly that, but damn i just copied that so i can do it like that next time.
i marinated a 1.5 inch thick ribeye in worstershire, onion, little soy, sea salt, pepper, olive oil, and balsamic overnight. holy god is it tender.
i will use your method in a couple days, i am eating lots of red meat on my new diet. grrrrrrrrrrrrrrrrr.