Quote:
Originally Posted by LizAEBN
It's about damn time you nutted up and got the bone-in 
And DUH, of course the strip wasn't quite as flavourful as the ribeye - ribeye has more marbelling, typically, which is gonna help a lot.
I haven't had a brie-encrusted, but depending on the provenance of tee brie and the preparation, I could see that being tasty and increasing the tenderness to a small degree. |
Just wondering, cuz I had never ever seen or heard of putting brie on there.
A really good steak actually NEEDS nothing on it, but I have indulged with a lot of crusts and sauces including bleu cheese, gorgonzola, roasted garlic, caramelized onions, oscar, various hollandaise, bearnaise, choron, horseradish, peppercorn, pinot noir reduction, shiitake, soy armagnac and even freaking A1.... But NEVER brie...
But what do I know, I dont put ketchup on my steak either.