Steak au Poivre with Balsamic Reduction
Uploader Comments (LightsCameraCook)
Top Comments
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Microwave potatoes? Come on?
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Love the steak, but hate potatos out of a bag, and the plate looks like an ash tray! Great tips otherwise. What plates always make for better presentation.
All Comments (21)
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Get a really good sirloin, beat it with a meat hammer, marinate it in balsamic vinegar for half a day after rubbing it with salt, dill,black pepper, red pepper, onion flakes and fresh garlic.. Grill it for 3:30 minutes.. flip it for 1 minute.. Done! Amazing..
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looks like shit
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Is this a 7/11 chef? microwave, come on man...
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Nice! I bet that sauce had quite a twangy kick to it!
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those potatoes look like molten shit
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hey this guy talks just like me!
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microwave?
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@pistolino69 If this guy's a chef. I'm getting laid! jk this looks like a delicious recipe chef, but this guy gave me a chance to tell the world that i'm not getting any...
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Is this an infomercial for shitty olive oil and microwave potatoes?
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If this guy's a chef. I'm the president of France!!!
when i cook my steak, it always turns like a bubble gum, hard to chew, it was a ribeye steak.
Shedoy 3 years ago
Shedoy,
It sounds like you're over-cooking the steak. It's a good idea to invest in an instant-read kitchen thermometer. You can buy one in any kitchen supply store. Look for 140 to 145°F internal temperature for Medium doneness and your steaks will be tender.
LightsCameraCook 3 years ago