More expensive cuts of beef (generally from the loin sector) can be cooked well without losing tenderness, but cheaper cuts are best left medium rare if you don't want to chew on a shoe sole.
In addition, a slightly coarser salt facilitates the seasoning because it is more difficult for it to be excessively salty.
rakoo
npub1u5…s8fs3
2025-03-30 05:48:00
in reply to nevent1q…fvcu
Author Public Key
npub1u5twewyzl77fh2rn2v6zuryah5lfea26qqckegwj8mar5xlqk9nsks8fs3Seen on
wss://a.nos.lolPublished at
2025-03-30 05:48:00Event JSON
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