posted on Jun, 12 2008 @ 12:03 PM
Glad you asked!
My favorite cut is a T-bone from a Hereford steer. My wife is an incredible chef; she rubs the meat down with a mix of worcestershesterchestershire
sauce, a bit of garlic powder and the tiniest hint of sun-dried, powdered red pepper.
I cook mine slightly seared on the outside corners, with a thin red line in the very center, with an otherwise pink core. Cook it till the oustide
just begins to dry, and the meat grain begins to open up like it is about to "split" .
The bone helps the meat cook better because it transmits heat better than muscle alone would. The best beef in the world is the meat nestled within
the curve of the "T." It is so juicy, with an intense carnality that is unmatched. The way it resists your teeth for a moment, before
yielding up its sweet savory essence, creating a split-second when the beef's flesh becomes one with your own flesh, when the succulent essences of
your twin souls are united; even super-imposed for a moment in time, as you feel his life-force merge with your own in a climax of aggressive bliss. .
who wants pie? we've got pecan or chocolate.