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So, I just ate a USDA Choice ribeye steak, sous vide to 136-degrees, then seared over scorching hot charcoal for a minute per side. Yes, it...
How To Cook A ****ing Steak - The Awl and don't miss some of the f'g good comments.
I see that we missed another Brit Car Night at Quaker Steak and Lube this past Monday 7/9. Maybe I'm just reeling from the "real Mini" comment...