Quote:
Originally Posted by Wintermute
Ribeyes have to much fat for me, waste of meat-space. Nothing beats a dry aged, or Kobe, Fillet Mignon prepared in the same "Sear-Broil" method. Cast Iron skillets are the best!
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I can't imagine putting any sort of sauce on a really good steak.
I have in the past, but an excellent steak, prepared well does not need anything, maybe a baked potato next to it.