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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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This is an acceptable answer.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 24 Aug 2010, 14:44, 1 reply, 16 years ago)
Huzzah for steak!
HUZZAH!
(I helped save b3ta! Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:45, Reply)
Rib-eye, The King Of Steaks.
For you know it to be true. (Also a good long rest after griddle-searing makes a tremendous difference ... !)
(BrianHequator was stretching owls, on, or around, Tue 24 Aug 2010, 14:48, Reply)
It sure does
I always rest the steak in a warm oven for as long as I cooked it.

I have a Le Creuset cast iron griddle pan that I only use for steaks.

I'm a man who likes his ribeye.
(I helped save b3ta! Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:52, Reply)
I agree
although I had a cracking fillet last night, done the Gordon Ramsay frying pan way – 50/50 split olive oil and butter, a few smashed unpeeled garlic cloves and some spears of rosemary, basted constantly. It was very nice indeed even without chimichurri.
(I helped save b3ta! Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 14:59, Reply)

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