Quote Originally Posted by Chef C Green View Post
Pssh, you wanna talk about steak. Try dry aging porterhouse steaks for two weeks, searing them at temperatures exceeding 1000F, then slowly baking to a medium rare temperature of 120F and allowing to coast/rest up to 125-130F. Only seasonings you need on a good steak are salt, pepper, and MAYBE a few dashes of Worcestershire. I went steak crazy for a time.
ain't nobody got time for that.