How does a porn movie end? Do they cuddle?
Dunno. I'll have to ask the guy in the next office. I'm busy looking at steaks....
How does a porn movie end? Do they cuddle?
Hmmm,i will try thatSome of the best steak seasoning I've used lately is Weber Beer Can Chicken Seasoning and vegetable oil. Sprinkle the seasoning on both sides of your favorite steak (the higher quality cut the better), put some vegetable oil on each side, then place in a plastic freezer bag for at least several hours in the refrigerator (or even overnight). Bring to room temperature before cooking.
Salt and pepper and the vegetable (or canola) oil works will too. But I like the seasoning of the Weber product better.
That sounds fantastic!Medium Rare, over charcoal, reverse seared, with Montreal Steak Seasoning liberally sprinkled on both sides. While the steaks are coming to room temp, I slice mushrooms & onions, and saute them in my cast iron skillet, with a cup of sodium free chicken stock until the mushrooms are well cooked, and the onions are about gone, then I add a head of garlic, finely diced, to give it another level of flavor. Of course, the baked potatoes are cooked on the grates as well, pulled as I go for the sear, so they can rest and cool a little. Then, once the steaks have rested, the mushrooms go on top of the potatoes & also get eaten with each bite of steak.
Everything here except the Montreal seasoning. It's never been one of my faves. I use white and cayenne pepper with garlic on my steaks, the garlic works wonders on a piece of beef.Medium Rare, over charcoal, reverse seared, with Montreal Steak Seasoning liberally sprinkled on both sides. While the steaks are coming to room temp, I slice mushrooms & onions, and saute them in my cast iron skillet, with a cup of sodium free chicken stock until the mushrooms are well cooked, and the onions are about gone, then I add a head of garlic, finely diced, to give it another level of flavor. Of course, the baked potatoes are cooked on the grates as well, pulled as I go for the sear, so they can rest and cool a little. Then, once the steaks have rested, the mushrooms go on top of the potatoes & also get eaten with each bite of steak.
Medium Rare, over charcoal, reverse seared, with Montreal Steak Seasoning liberally sprinkled on both sides. While the steaks are coming to room temp, I slice mushrooms & onions, and saute them in my cast iron skillet, with a cup of sodium free chicken stock until the mushrooms are well cooked, and the onions are about gone, then I add a head of garlic, finely diced, to give it another level of flavor. Of course, the baked potatoes are cooked on the grates as well, pulled as I go for the sear, so they can rest and cool a little. Then, once the steaks have rested, the mushrooms go on top of the potatoes & also get eaten with each bite of steak.