Quote:
Originally Posted by lewdog
Finding the cuts that are thicker. Always doing the salt/pepper over night in the fridge like FMB taught me. Buying the cuts that are 1"-1.5" thick. Getting the cast iron hot and adding more oil to the bottom than with other cuts of meat. Not ****ing with it and only turning it once. About 5 minutes per side, rest 5 minutes and good to go.
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That salt trick is the best!
