BazookaBoh
466
11
3
Salt and pepper.... all you need. The key is letting it get to room temp.
I was making steak au poivre so lots of butter. Sear the shit out of it. Medium high heat will do. About 5 minutes per side for medium.
Sauced up the pan with sherry since I didn't have cognac (I like it better for this dish anyway). Finish with some cream. Put the steak back in and let it get coated..then enjoy.
Any questions?
MynameisKRC
Only one question, how did it taste? I like mine rare-medium rare.
BazookaBoh
Amazing. I do medium at most on all my red meat. It's usually by accident if I go past a red center.
MynameisKRC
Great job. I love getting the 2"-3" prime cuts at Costco.
BazookaBoh
Ha that's what this was