Quote:
Originally Posted by javadog
I like to season meat with salt and pepper, since I want the meat to taste like meat, not some overpowering seasoning. Trim the excess fat. You might baste it with butter while cooking it. Cook it to the rare side of medium rare.
If you elect to use mustard or rosemary (I wouldn't) be careful how much you use, as they are both very powerful and can overpower the taste of anything you put it on.
JR
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I met a chef last week who studied for 5 years in Dubai before opening his own restaurants. We are talking about opening up a few restaurants with him as a tenant. Anyway, he said the same exact thing. His Lu-La kabobs are the schit, figuratively. Strange about his aversion to sauces though, he makes amazing hummus, and was interested in my recipe for Japanese hot and spice steak sauce.