Flaming ribeye
Standard Sunday breakfast at Chateua le Ash… This bad boy is $29 of the finest piece of cow in the state.
Anyone know where to get Chimi Churi sauce? Had it at both Sostas and Buenos Aires Brasserie and it’s a beautiful finishing sauce for chargrilled meat.
I’m gunna try cooking this piece with nothing on it (I usually rub in oil/pepper/mediterranean stuff/etc).
Look at that sucker fry!
Reactions
Wow. That’s like “take cow, trim head and legs off, then grill”.
Wheres the salad????
Or is that green bottle what you classify as greens. 😀
~ B2
the cow eats salad, I eat the cow. That’s how it works innit?
