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Posted on 11/17/14 at 4:09 pm to Rouge
I just get a piece of meat rub garlic and crystal hot sauce into it, and throw some black pepper on both sides.
I let it sit until its like room temperature then throw it in a cold skillet with maybe some butter. Cut that bitch on and take the steak off pretty quickly.
Am I wrong for any of that? I dont like open range grills. I like stove tops, guess im a wuss.
*edit: watched the vid on mute. Not gonna take advice from ramsay. Did not like what I saw. Confident I can outperform him on steaks. He dont wanna see me on iron chef
I let it sit until its like room temperature then throw it in a cold skillet with maybe some butter. Cut that bitch on and take the steak off pretty quickly.
Am I wrong for any of that? I dont like open range grills. I like stove tops, guess im a wuss.
*edit: watched the vid on mute. Not gonna take advice from ramsay. Did not like what I saw. Confident I can outperform him on steaks. He dont wanna see me on iron chef
This post was edited on 11/17/14 at 4:14 pm
Posted on 11/17/14 at 4:45 pm to Rouge
quote:
only way to mess up a reverse sear is not knowing how to insert and read a thermometer
you realize you can do the same thing doing it over high heat? except it takes 10 minutes instead of an hour
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