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Message
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Posted on 12/10/18 at 6:11 pm to Malefic Runt
I'm a S/BP/GarSalt kinda guy. Reverse sear. Every time. Dab of compound garlic butter during the sear. Cooked to mid rare. Not medium. Mid rare.
But I agree with this...
1000%.
If you wanna soak a dry aged wagyu ribeye in Italian Dressing and Dale's then cook it to well done in a 400* oven then dredge it through ketchup with every bite...man knock yourself out. Lol. It's just not how I'm gonna do mine.
But I agree with this...
quote:
Nothing like a herd of lards telling you how you like your food
1000%.
If you wanna soak a dry aged wagyu ribeye in Italian Dressing and Dale's then cook it to well done in a 400* oven then dredge it through ketchup with every bite...man knock yourself out. Lol. It's just not how I'm gonna do mine.
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