Think I'm going to make those T-Bone steaks I have in the fridge. Iron skillet style, really locks all the flavours in. Especially in a T-Bone, with the bone and the two different cuts of meat. You have to be careful though, really easy to overcook and ruin the taste.
Goes great with an arugula salad with a lighe oil and vinegar dressing.
Originally posted by Unoriginal
You reverse searing those bad boys, Rob?
Trick is to heat it up to the max for a bit and sear both sides and all the edges, to lock the moisture and taste in. Then lower it and cook it in it's own fat. Then at the very end, you add some butter and fresh rosemary and you spoon all that greasy flavoured goodness over the steak, giving it a delicious bath.
edit: Sound have added, if it's a cut with little fat, you can add a small amount of oil to the skillet
Originally posted by RobtardFrom google: Baking soda has a bitter taste that most people don't like - *. It is an example of a base and bases can taste bitter. Water is not an acid or a base, it is neutral and has no particular taste.
A good cut of steak with an arugula salad is delicious, the bitterness/acidity in the arugula totally explodes the steak flavours; it's like an orgy of meat delight in your mouth and soul.
Acids are lemon juice, berries, vinegar and tomatoes and taste sour.
You can't get anything right!!!!
Originally posted by RobtardIt's funny when Paul does it, but here you're embarrassed that you didn't understand the common knowledge that acidic foods are sour and bitter foods are not acidic.
You're trying too hard and it seems like you've never had the pleasure of having a good cut of steak with arugula. Sad 🙁
You ****ed up. Move along.