Quote:
Originally Posted by javadog
You probably like more of a crust than I do. I certainly won't eat a charred steak. I'll grill a ribeye, a chuck eye steak, a flatiron steak and probably a flank steak. No marinades or seasonings on any of it, just salt and pepper.
I'll probably only eat a filet with a sauce, Bearnaise of course, Oscar style preferably.
Skirt steak gets sauteed in a pan and finished with a pan sauce with garlic, anchovies and green onions.
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The only thing that beats crust in my book is fat. And crusted fat, nothing better. Pure fois gras.