Quote:
Originally Posted by FL 4Motion
I think it's the lack of flavoring, ie seaoning, I think they just use butter and thats it. It's plain, but at least regarding the filets, the cut of meat itself is very high quality, at least at the particular one we go to.
I saw the pics of your pots and pans etc, I'm going to go out on a limb and say you're a half decent cook.  |
See, I don't like to over season my steaks. You sound like my girlfriend... when I cook meat she's like "make sure you season the crap out of it!"
Me? I just like a little bit of salt and pepper. I make sure I get good cuts and I cook them medium-rare and just enjoy the flavor that way. Although recently I discovered pan searing them for a couple minutes on either side then popping them in the oven at 450 with a slab of butter on top for the remainder...
I'm a decent cook... just trying to get better and learn new recipes and techniques as I go along.
