1. I’d put Jim N Nicks brisket up there with any restaurant.
2. Cutting a ribeye up into medallions is underrated. I would have snobbed this a month ago, but if you cook them right (medium rare) you have more surface area to sear and therefore it’s like having 20 mini steaks to one cut. Delicious.
2. Cutting a ribeye up into medallions is underrated. I would have snobbed this a month ago, but if you cook them right (medium rare) you have more surface area to sear and therefore it’s like having 20 mini steaks to one cut. Delicious.
