It is a big steak. A rib-eye. You do not do this to big fat rib-eye, you just don't.
The whole technique is intended for tougher less expensive cuts of meat, but you know what? Compared to what rib-eyes are supposed to be this is a tougher cut of meat. Alluring as it appears they are not all that tender.
It's no better than the Philly steak they make across the street at Taste of Philly and a lot more expensive.
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