steak
question: What did the writer's best friend ask the writer to cook for her?, context: Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
What did the writer's best friend ask the writer to cook for her?
She came to me and asked to buy and cook the best steak I could find.
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best steak I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
She came to me and asked to buy and cook the best <hl> steak <hl> I could find.
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. She came to me and asked to buy and cook the best <hl> steak <hl> I could find. My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED
Here my New Years Eve 30 day dry aged Nat CAB Ribeye. My best friend has been a vegetarian for the last 25 years and a few months ago started eat meat. <hl> She came to me and asked to buy and cook the best steak I could find. <hl> My butcher does his own dry aging, anywhere from 30 days to 60 so I knew that's what I wanted. I followed Kenji's ultimate steak guide to a t (LINKREMOVED) and it turned out great. It was cooked for an hour and 45 min at 127f. I then browned it in a cast iron skillet while blow touching it. It turned out perfect and everyone including my self was blown away. Unfortunately after I took one bite I went into the zone and forgot to take a picture of the inside but it was perfect with a barely visible grey line from the sear. LINKREMOVED