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Any decent cut of meat (rib eye, t-bone, New York} just needs to be rubbed with olive oil, dusted with mild dry rub (Montreal steak seasoning or pepper and garlic salt) and seared in a H O T cast iron skillet with a splash of red wine dancing around as you throw the steak on. Comes out great evey time. This works for even cheap cuts of meat.
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"Prayer isn't a parachute. It's a compass. It doesn't save you from the storm. It guides you through it." - Bear Grylls
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