SirPorkaLot
somebody shut me the fark up.
Son brought home some very expensive steaks from our local high end butcher for a Father’s Day present.
48 day dry aged, 2” thick porterhouse steaks...
He probably dropped way too much money on these things, but they are gorgeous.
How best to respect these?
Cast iron pan?
Vortex?
Dry brine?
What say you?
48 day dry aged, 2” thick porterhouse steaks...
He probably dropped way too much money on these things, but they are gorgeous.
How best to respect these?
Cast iron pan?
Vortex?
Dry brine?
What say you?