I decided to put this Blazing Bull
I decided to put this Blazing Bull to the test with a fat 1.75-inch filet mignon. Let that bad boy sit out for a couple of hours and then tossed it in the Bull for a solid 1.75 minutes on each side. Gave it a cozy 2-minute rest on low to keep it warm, then jazzed it up with some fresh ground pepper, Himalayan salt, and a dab of butter before serving. Let me tell you, the taste? Out of this world! Beats anything I've had, and I'm talking even Morton's steakhouse. Pure bliss, my friend!
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