Food

Out of context: Reply #437

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• maquito8

  In Uruguay we call it “Bife ancho con hueso”.
  Angus grain-fed. Slaughtered last week. Seasoning: JUST SALT FFS. Hot pan w butter, seared and then oven for 40 min around 120C. Medium rare for me.

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  maquito 8Permalink

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  • This meat deserves a good charcoal grill!!! No oven for me... Buen provecho. La carne tiene una pinta increible!OBBTKN
  • A las brasas habría sido una puta medalla de oro.maquito
  • That looks amazing, if you do it again next time try aging it at 2 celsius for about 30days. You won't regret it.zarkonite
  • Holy crap at the marbling on that cut. How'd you serve it up?garbage
  • 40 minutes? How thick is that thing? I usually do no more than 10 @ 375 for medium.section_014
  • Could've been seared a bit better and I prefer grass-fed beef, but I'm only shitting on you because I'm intensely envious and this looks delicious. Fuck you.Nairn
  • It's been literally years since I had a steak that looked this good.Nairn
  • Que rico!Chimp
  • @garbage, alone. No side. Lol @Nairn. @Section, At 120 it cooks so slow that the juices inside boil just the necessary to do the meat.maquito
  • Chimp, DELICIOSO!maquito
  • We call this steak. That looks not bad for a medium rare gray thing. Not bad at all.monospaced

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