I just go to Crescent Steak House on Broad St and get the porterhouse.
What made me want to try at home, was me and my wife went to Ruffinos, and the filet was awesome. Then I thought how many I could cook at home for the $45/steak I paid there.
What made me want to try at home, was me and my wife went to Ruffinos, and the filet was awesome. Then I thought how many I could cook at home for the $45/steak I paid there.
I prefer mine rare. I like it to slightly twitch when I cut into it.
I prefer mine rare. I like it to slightly twitch when I cut into it.
I usually do too, because I'm a man. I've only had one or two that were Too rare for me, and those were basically still raw.
What exactly makes a great cut of steak though?