Wednesday, March 4, 2009


A couple of fat rib-eye steaks and a couple of chicken breasts. Steaks must be cooked on a super high heat to sear and seal in the juices. Seasoned liberally with montreal steak seasoning. I like mine med-medium rare. A trick I learned from Emeril or Bobby Flay (can't remember which) is to let the steak rest for at least a few minutes before cutting them or all the juices leak out. When it rests, it maintains the juicyness. These turned out excellent.

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