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Goosey
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Grunta
Packing a Huge Member
Do yourself a favour and order 1/2 or a full kilo of the ribs before the steak, the meat falls off the bone before you get it to your mouth, dont even have to chew it, just suck off the the bone and swallow.
Goosey
.
Do yourself a favour and order 1/2 or a full kilo of the ribs before the steak, the meat falls off the bone before you get it to your mouth, dont even have to chew it, just suck off the the bone and swallow.
Stop it!
We are heading into the city today, we might just have to have a gander on the way back.
Grunta
Packing a Huge Member
Squires Loft Steakhouse - The Steak Specialists in Melbourne, Brisbane & Gold Coast
It's a small place, b/w the Lotus Bar and the bridge, across the road from the Sth Yarra train station
If you see an ambulance there tonight, that'll be me being taken away with a heart attack.
It's a small place, b/w the Lotus Bar and the bridge, across the road from the Sth Yarra train station
If you see an ambulance there tonight, that'll be me being taken away with a heart attack.
Neddysmith
Standard kunce
Squires Loft does an AWESOME steak... also the other obvious one if you live in Melbourne is Vlado's....
Neddysmith
Standard kunce
Nah pretty sure they are still open, I think he may have retired but the family still runs it is they have since forever....
Thick (New York) cut, well-salted with large chunks of rock salt a couple hours beforehand and left to warm to room temp.
Rinse and pat dry, brush oil on (and herbs if desired. Pepper alone lets the flavors shine on their own but there's something to be said for garlic/oregano/parsley flakes).
Heavy cast iron pan, as hot as it will get., flip as much as I feel like until delicious Maillard has formed a brown crust.
Finish in the oven at 250°C until it's rare rather than blue and leave for ten minutes to rest with a thick pat of Danish butter on top before eating.
Cook mushrooms in the juices/butter in the meantime.
Rinse and pat dry, brush oil on (and herbs if desired. Pepper alone lets the flavors shine on their own but there's something to be said for garlic/oregano/parsley flakes).
Heavy cast iron pan, as hot as it will get., flip as much as I feel like until delicious Maillard has formed a brown crust.
Finish in the oven at 250°C until it's rare rather than blue and leave for ten minutes to rest with a thick pat of Danish butter on top before eating.
Cook mushrooms in the juices/butter in the meantime.