don't get me wrong, there is nothing at all wrong with a broiled lean flank steak cut on a bias..
But that ribeye is amazing.
I don't know if the dude is an idiot, but he posts clear pictures of this process in a step by step manner that is absent in the article. I don't know if he is a good cook or not, but that ribeye he made looks fucking amazing, and, having copied the technique, I can tell you that a similarly cooked piece of meat tastes fucking AMAZING.
Onions must either be eaten raw or caramelized. When I am supreme dictator, half-cooked-onion people will be rounded up and shot.
I like a finish char on smoked ribs after they've been sauced, and maybe a couple other examples (a bit of cast iron char on a grilled cheese is nice, for instance), but I generally agree with you, and beef cooked to effect the maillard reaction is better that burnt, in general, imho.
|