Most Helpful Girls
Blacked medium Bone in Wagyu Ribeye. Marinating in Seasonings Aged Balsamic vinegar and olive oil served with a tarragon butter reduction. Grilled will Whole Charcoal and mesquite wood.
Side Ceasar Salad
Served with a bottle of 2013 Opus one Cabernet.
Medium is my preference but if it’s going to Mis-cooked I would rather over done than underdone.
I can’t stand running blood and raw meat.
Most Helpful Guys
RARE, only PRIME meat, done in an old fashioned iron frying pan, very hot and very fast to sear in the juice. Put a little butter with some garlic powder (not salt) just before throwing in the steak. Salt AFTER the steak is out of the pan. NEVER charcoal grill a good steak. It drains out all the juices as does salting the steak before you cook it. Prime meat is hard to find. I get mine at The Fresh Market. If you buy supermarket crap, cook it any way you want. Done right, about 4 minutes a side.
I like very rare: