On/Off Steak Cooking
- Thread starter Bogeyman
- Start Date
- Messages
- 5,054
- Location
- London
'I'll tell you why I like basting my meat'
DIRTY BOY.
DIRTY BOY.
- Messages
- 471
- Location
- Wigan, Lancashire
Looks interesting, and have done similar in the past. It definitely works better on thick steaks but I dread to think how much a 3 inch thick ribeye would cost at my butchers!