Quote:
Originally Posted by Shaun @ Tru6
Tell me you've never made a bordelaise without telling me.  |
I just can't bring myself to put a delicious ribeye on a skillet. I don't care what it's called, and I'm sure it would be good, I just can't do it. A 1-1/2 to 2" thick cut ribeye just seems to belong on a grill.