Well, if you're not one of the 'experts' around here, then there probably aren't ANY!cjs said:I'm not one of the 'experts' around here, but most I think would say they use their favorite recipe to make it the tastiest it can be... ....
I have made it once and found that the beef was too rare for my liking. Not sure how to solve that problem. Any ideas? Anyone?
I've had it...never made it. Maybe someone who has made this can give Nick a couple tips so he doesn't ruin an expensive cut of meat?