Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye, without question.
Ribeye, without question.
Crispy, right on the verge of being burnt.
Definitely dark
Bagel, lox, cream cheese, red onion, and capers.
Swiss, grainy mustard, and good bread.
No need to hang your head in shame Jetzm, Rudy's gas station in Austin is the best I've ever had, and I'm from Georgia.
Blue, Brie, Blue Brie, Gouda, Irish Cheddar, Manchego, Parmagiano Reggiano, fresh Goat cheese, aged Goat cheese.... Pretty much anything that came out of an udder, produced curds, and has been aged.
Sautéing and building a nice pan sauce. In the summer, grilling anything and everything.
Crawfish Etoufee, beignets, and Cafe Au Lait.
We have a winner!
And it's ... PATTYCHO. Someone from Serious Eats will be contacting you shortly for shipping info.
PORTERHOUSE ALL THE WAY-OOOOOHH!
It's got to be a Ribeye!
Filet mignon, rare. Yum.
I would have to say that Porterhouse of T-bone are my all-time favorites. They are the best for grilling or broiling and if cooked a perfect medium rare, are unsurpassed in flavor!
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