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'CAUTION! HIGH CAFFEINE CONTENT... OK. WE KNOW THAT'S WHY YOU'RE DRINKING IT BUT OUR LEGAL GUYS MADE US WARN YOU NOT TO FEED THIS TO KIDS, WOMEN WITH A BUN IN THE OVEN OR THE WEAK WHO JUST CAN'T TOLERATE IT.'
I take it out of the fridge for 10min, put some steak spice, garlic salt, bit of sunflower oil, and some black pepper. cook it for 2min on each side on the bbq and its done Nice and Rare with veggies on the side. And sometimes i add Gravy on top.
i like mine medium to well, i dont like bleeding meat, the blood juices mix in with all the salad and ruins the entire meal. Also i like it marinated in lemon, olive oil, chilli & garlic and cooked on the bbq. with fattoush and garlic.
2 - For cuts like porterhouse etc it'll stay on the griddle till it's medium rare, no sauces just a bit of black pepper and served with vegies like broccoli and cauliflower
3 - Cuts like rump and skirt I'll chop it up into pieces rub with cornflour and stir-fry with whatever vegies I can find
But I strongly advise you kunce to make up a batch of cafe de paris butter. Keep a log in the fridge and cut a slice off when required. Let it melt over the steak as it's resting. Freeze the excess and it will keep forever.
But I strongly advise you kunce to make up a batch of cafe de paris butter. Keep a log in the fridge and cut a slice off when required. Let it melt over the steak as it's resting. Freeze the excess and it will keep forever.