You got that right. You shouldn't charge for a glass of water (except drought years) either.
Their chips are unreal.
Don't forget the guacamole.
Their chips are unreal.
Don't forget the guacamole.
Sous-vide is the way to make a perfect steak. Takes longer but you don't get any heat gradient. Seared outside and a perfect medium rare from edge to edge.
I usually do a high heat sear on a ceramic Grill for ribeye. However, filets I do a pan sear and finish in the oven.
Cast iron skillet on med high heat, add butter and evoo. Sear filets 1 minute per side then 5 minutes in the oven at 450, keep in skillet. (Yields rare to med rare depending on thickness).
Tonight we did filet oscar.
Cast iron skillet on med high heat, add butter and evoo. Sear filets 1 minute per side then 5 minutes in the oven at 450, keep in skillet. (Yields rare to med rare depending on thickness).
Tonight we did filet oscar.
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