mn1111

Afterwards, de-glaze the pan with beef stock and cognac, when halfway reduced add some heavy cream (Ronnybrook farms non-homogenized if available) and let reduce a bit more at a lower heat setting. When sauce thickens, fortify with European style butter and spoon over the steak. You can also reverse sear by cooking steak to 125 degrees in the oven at about 275 for 40mins or so and then searing for one minute to a minute and a half on each side in the hot pan to finish. Either way it comes out perfectly if you control your temperature properly.

Isn't there some sort of chemical they can put in that turns the water a different color around someone peeing? All Celebrity would have to do is put it in once in a while with a sign and that should deter people from doing it.

Haven't posted for a while, but the problem with sirloin is that at the lesser grades (I am sure they are not using choice) that the cruise line is buying will be very unforgiving. Cooking a lower grade leaner cut for the mass of people they have to serve is going to be very hit and miss (probably more miss). Better to do a thinner or smaller rib eye which will hold up much better sitting under a heat lamp due to the higher fat content of the meat.