The New "What did you do with your Z today" (with off topic replies) XXX

Originally Posted by Leingod 2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall

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The New "What did you do with your Z today" (with off topic replies) XXX

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10-01-2018, 11:42 AM

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bunk

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Quote:

Originally Posted by Leingod

2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.

And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.

Went to an asian market yesterday and they had Filet Minon on sale for $7/lb - They werent the best quality, but they were good. I made this recipe, you wouldve thought you were in a 5 star restaurant!

https://natashaskitchen.com/filet-mi...m-sauce-video/

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