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Just a place for general discussion. A place to unload whats on your mind and talk about anything - personal, health, help needed, achievements, daily highs and daily lows, theories, predictions and what have you.
Does not need to be Q related.
Wait one hour so it reaches room temperature.
Butter it on both sides, salt and pepper it to taste. Wait a moment until the salt as melted and osmotically entered the meat
Make it get that golden color by paning it on a strong fire, then let it cook some time on a much milder fire.
My mom gets Cooks and they had a great method for frozen steak. "Screaming hot" pan and season after the sear. We've done the steakhouse butters and the salt-and-things crusts too.
But, fundamentally, South Americans do marinades and rubs for meat, so if you've ever been to an Argentinian or Brazilian steakhouse, that's more our style.