Quote:
Originally Posted by Baby Lee
Eat it cold, whole, knife and fork, and invest in either quality horseradish or quality flavored sea salts. You can get salts with smoky, balsamic, even bacon notes nowadays. Just sprinkle a little on and get extra flavor with the texture of the meat preserved.
Plus cold [refrigerated, morning after] steak is awesome.
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i was thinkin' of doin steak n eggs but this sounds good too