Quote:
Originally Posted by Da_Nit
BDV is still the king. The combination of perfect sear to idea to great internal temp is uncanny.
TY Sir. I swear by beef tallow for my pan cooks.
Throw a heavy helping in the cast iron, med high heat, flip every minute, and drop in a couple of tbsp of butter toward the end to liven up the sear. Works every time for thicker cuts.