Quote:
Originally Posted by Matt G
Where's Meaux? Until the authority on all things beef speaks, I'll have to go with the med rare ribeye.
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Lol...
Ribeye, Strip, Porterhouse, Tbone, Filet......
I can't really think of a valid reason why i would turn any of them down if they are cooked properly.
Meaux had a post up showing how he cooked his steak in a cast iron pan... That man knows whats up...
Keep the grill for your redfish on the halfshell!.... A perfectly done steak should set of your fire alarms in your house.. :P