Quote:
Originally Posted by dyna mo
no way! With all due respect, searing a roast until rare+ is the sure fire way to make it tough on the outside/over cooked. the oven cooks the inside, the outside is already almost done with my method.
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It's not a roast though is it, don't put it in the oven, sear it fast on one side, slow on the other, let it rest a few minutes.. season and eat. You want that perfect caramelization that only Wagu can get. Also.. drop the creamed spinach, its fucking wagu, some good soya and wasabi all you need with a nice cold Japanese beer to wash it down.