Brown on the outside, so you can 'play pretend' it ain't half-raw inside. Just go with Steak tartare, so the chef can save the time and effort of browning it. I'll have my steak baked in beef stew, or in slow-cooker gravy.
Brown on the outside, so you can 'play pretend' it ain't half-raw inside. Just go with Steak tartare, so the chef can save the time and effort of browning it. I'll have my steak baked in beef stew, or in slow-cooker gravy.
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