i know a place that sells really cheap ribeyes ($6 for 200g), and usually the quality is pretty bad, but yesterday I found one with acceptable marbling (mb2-3) so it was a no brainer.
since these boys are thin, getting a good crust and a medium rare doneness at the same time was near impossible. so i used a few tricks to help- i cut away some intermuscular fat and rendered it down to fry with, I cooked the steak
straight out of the fridge to buy more time, and I went for hight heat flipping constantly. Needless to say, the steak came out perfect!
a really good steak.. but i wished I had spread the mustard better haha… thoughts?
by Humiliated-Guava729
2 Comments
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