Ham and cheese bread? Oh man that sounds soooo good! 🤤

Got the meat sweats just looking at this.

They bald hehe

Born and raised 600 meters from the Pope himself.

How did you like them? Curious as I find the price isn’t worth it compared to a straight bone-in ribeye. They do look cool, though.

It was mixing for well over ten minutes! And it's a recipe that worked for me before, idk what happened

At one point it climbed up over the hook and got some of the grease from the mixer in it. I threw that one away!

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Bussin?

Are you me? 😦

Reverse sear changed my life. I'm not a good cook, but reverse sear, I can make a steak better than most affordable restaurants at less than half the cost with a finer quality meat.

Man I need to really pump up the heat for the sear when I do it. That looks fantastic.

Sup with the pineapple holmes? You need us to stop over for some sexy time?

Great job on the steaks. Look like mine. Wait. That looks like my kitchen. Wait.

Perfection

Looks so good😍

Thanks! I don’t want to self promote but if you look at my profile, you can see the process and the cutting of it.

Sweet mother of god that looks delicious

You're welcome!

Dry brine those bad boys the night before next time. That plus reverse searing has changed steak.

Dont add too much flour though! Just continue mixing for low for avour 3 to 4 mins then switch to high speed for 7-8 mins until dpugh is not sticking on the bowl. Then do the windowpane test to check the gluten development😊

Yep!

I've never had milk bread, but it looks so good

Reverse Seared Tomahawk Steak

Steps:

• Season liberally with salt and pepper at least an hour before
• Pat Dry
• Set grill or smoker to 250ºF and insert your smoking wood of choice (I used Oak).
• Pull meat off at 125º internal
• Crank up the heat.
• Place meat over direct flame/coal for 1 minute a side
• Remove and rest for ~5 minutes.
• Slice and enjoy!

If you have any questions be sure to let me know!

Yum yum

That is true for the traditional margherita - but for awareness, if you order a margherita in Italy you often will get it without basil. It isn’t a requirement. We honestly don’t care either-way.