Comments

  • Charlie Harris

    Nice review on cutters.
    Steak? Medium rare to rare depends on the cut and the grade; a thick grade A prime well-aged Angus fillet-, marinated in Lea & Perrin’s, crushed black pepper, coarse sea salt, onion and garlic powder for an hour or so, then seared on a very hot grill at 550- 600 degrees F for maybe 30 seconds per side yielding well done just 1/8th to 3/16th of an inch deep but otherwise quite rare and served with mushrooms and Vidalia onions sauted with sea salt, crushed black pepper in butter, garlic smashed redskin potatoes, broiled brussels sprouts, broccoli, and cauliflower OR a thick grade A prime marinated rib eye steak as above and seared 3/16th to 5/16th of an inch deep but otherwise rare and served with garlic smashed red skin potatoes, deep fried shredded Vidalia onions, and either broiled corn on the cob or broiled fresh asparagus.

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